Caribbean Curry
Experience the vibrant flavors of the tropics with this Caribbean Curry, a hearty and aromatic dish that’s as comforting as it is bold. Tender chicken thighs marinated in lime juice and curry powder provide the perfect base, while sweet potatoes, red bell peppers, and a touch of scotch bonnet pepper add layers of sweetness and subtle heat. Infused with fragrant spices like allspice and turmeric, and simmered in creamy coconut milk with fresh thyme, this dish is a perfect balance of warmth and richness. Serve it over fluffy white rice and top with fragrant cilantro for a soul-satisfying meal packed with authentic Caribbean flair. Ready in under an hour and perfect for feeding a crowd, this Caribbean Curry is a delicious way to bring a taste of the islands to your table!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons lime juice
- 2 tablespoons curry powder
- 1 teaspoon allspice
- 1 teaspoon ground turmeric
- 4 cloves minced garlic
- 1 pepper scotch bonnet pepper, minced (optional)
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 medium sweet potato, peeled and cubed
- 1 can (14 oz) coconut milk
- 1 cup low-sodium chicken stock
- 4 sprigs fresh thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 3 cups cooked white rice (for serving, optional)
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
Add lime juice, 1 tablespoon curry powder, and a pinch of salt to the chicken and mix well. Let it marinate for 15 minutes while preparing the other ingredients.
Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium heat.
Add the diced onion, garlic, and scotch bonnet pepper (if using). Sauté for 2-3 minutes until fragrant.
Sprinkle in the remaining tablespoon of curry powder, allspice, and turmeric. Stir well and cook for another minute to toast the spices.
Add the marinated chicken to the skillet and cook for 5-7 minutes until browned on all sides.
Toss in the diced red bell pepper and sweet potato. Stir to combine.
Pour in the coconut milk and chicken stock. Add the thyme sprigs, bay leaf, salt, and black pepper. Stir gently to incorporate.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender and the sauce has thickened.
Remove the thyme sprigs and bay leaf before serving.
Garnish with freshly chopped cilantro and serve hot with cooked white rice if desired.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1709 mg | 74% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 13.1 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 782 mg | 17% | |
*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.
