Calypso Curried Chicken
Experience the vibrant flavors of the Caribbean with this Calypso Curried Chicken, a dish that perfectly balances bold spices, creamy coconut milk, and a touch of heat. Tender, bite-sized chicken thighs are simmered in a rich sauce infused with curry powder, ground turmeric, and warming allspice, creating layers of complex flavor that will tantalize your taste buds. Aromatic garlic, fresh ginger, and the optional kick of scotch bonnet pepper elevate the dish, while lime juice adds a zesty brightness to the creamy, spiced sauce. Garnished with fresh cilantro and scallions, this colorful and satisfying curry pairs beautifully with steamed rice or warm flatbreads, making it the ultimate comfort food with an island twist. Ready in just an hour, this recipe is perfect for a weeknight dinner or a special occasion.
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Recipe Information
Ingredients
- 1.5 lbs boneless chicken thighs
- 1 large yellow onion
- 1 medium bell pepper (red, orange, or yellow)
- 3 large garlic cloves
- 1 tbsp fresh ginger
- 1 small scotch bonnet pepper (optional for heat)
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp allspice
- 1 cup coconut milk
- 0.5 cup chicken stock
- 1 tbsp lime juice
- 2 tbsp vegetable oil or coconut oil
- 0.75 tsp salt
- 0.5 tsp freshly ground black pepper
- 0.25 cup fresh cilantro
- 2 scallions (green onions)
Instructions
Cut the chicken thighs into bite-sized pieces and season them with salt and freshly ground black pepper. Set aside.
Dice the onion and bell pepper, mince the garlic cloves, and grate the fresh ginger. If using the scotch bonnet pepper, finely mince it while wearing gloves to avoid skin irritation.
Heat the oil in a large skillet or Dutch oven over medium heat.
Add the diced onion and bell pepper to the skillet. Sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic, grated ginger, and scotch bonnet pepper (if using). Sauté for 1-2 minutes until fragrant.
Sprinkle in the curry powder, turmeric, and allspice. Stir well to coat the vegetables in the spices. Cook for another minute to toast the spices.
Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken starts to brown on all sides.
Pour in the coconut milk and chicken stock. Stir to combine, ensuring the chicken and vegetables are fully submerged in the liquid.
Bring the mixture to a gentle simmer. Reduce the heat to low, cover with a lid, and let it cook for 25 minutes, stirring occasionally.
Remove the lid and stir in the lime juice. Simmer uncovered for an additional 5-10 minutes to thicken the sauce to your desired consistency.
Taste for seasoning and adjust with more salt or pepper if needed.
Garnish with chopped fresh cilantro and sliced scallions before serving.
Serve hot over steamed rice or alongside warm flatbreads for a complete meal.
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 6425 mg | 279% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 30.7 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2412 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
