The Best Smothered Chicken | Easy and Creamy Smothered Chicken | Tasty Dinner Recipe

Smothered curry chicken with potatoes and carrots, made Southern-style in one pot.
Easy, budget-friendly, and packed with bold, comforting flavor. This fall-off-the-bone recipe blends soul food with Caribbean heat. It’s the kind of dish that tastes like it’s been cookin’ all day without the fuss. ❤️ Don’t forget to like, comment, and subscribe for more Southern comfort with a twist

Ingredients
6-7 bone-in skinless chicken thighs
1 medium onion, sliced
1 bell pepper (red or green), sliced
3 medium carrots, peeled and sliced
2 ribs celery, diced
3 medium potatoes, peeled and cut into chunks
2 cloves garlic, minced
1 tbsp tomato paste
2 tbsp curry powder (1 tablespoon for the chicken and 1 for the gravy)
1/4 cup all-purpose flour
3 cups chicken broth
2–3 sprigs fresh thyme
1 whole Scotch bonnet pepper (leave whole for mild heat or pierce for more spice)
2 tablespoons of oil

Directions
In a bowl, season chicken with curry powder, I use no salt garlic and herb, poultry magic, and paprika but season to your taste. Mix  Let it sit for at least 30 minutes, or overnight for deeper flavor. Heat oil in a large skillet over medium-high heat. Sear chicken on both sides until golden brown (about 4 minutes per side). Remove and set aside. In the same pan, add onion, bell pepper, and celery. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for 30 seconds more. Add tomato paste, extra curry powder, and flour to the pan. Stir everything together and cook for 1–2 minutes to toast the spices and flour. Slowly pour in the chicken broth while stirring to create a smooth gravy. Place back in your chicken and any juices that accumulated add on the potatoes and carrots. The time in the Scotch bonnet give it a gentle press.  Cover the pot and simmer for 45–60 minutes, until chicken is tender and vegetables are soft. Once it’s done Remove the thyme and Scotch bonnet pepper. Taste and adjust
Seasoning. Thanks for watching 🥰

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