Caribbean Curry Chicken
Immerse yourself in the vibrant flavors of the Caribbean with this irresistible Caribbean Curry Chicken recipe. Featuring tender bone-in chicken pieces marinated in a bold blend of curry powder, turmeric, and all-purpose seasoning, this dish offers a perfect balance of spice and richness. Slow-cooked with creamy coconut milk, hearty potatoes, carrots, and an aromatic blend of onion, ginger, garlic, and scallions, every bite bursts with exotic flavor. A whole scotch bonnet pepper adds an optional kick of heat, while fresh thyme and cilantro impart a delightful freshness. Perfectly paired with steamed rice or roti, this easy-to-make curry is a tropical comfort food that’s sure to impress. Ready in just over an hour, it’s ideal for a flavorful weeknight meal or a show-stopping dinner to share with loved ones.
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Recipe Information
Ingredients
- 3 lbs bone-in chicken pieces (legs, thighs, or drumsticks)
- 1 medium onion
- 4 garlic cloves
- 3 scallions
- 1 tbsp ginger
- 1 tbsp fresh thyme
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tbsp all-purpose seasoning
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 2 medium potatoes
- 2 medium carrots
- 1 cup coconut milk
- 1 cup water or chicken broth
- 1 scotch bonnet pepper
- 1 tbsp lime juice
- 2 tbsp fresh cilantro (for garnish)
Instructions
Rinse the chicken pieces thoroughly with water and lime juice, then pat them dry with paper towels. Set aside.
In a small bowl, combine the curry powder, turmeric powder, all-purpose seasoning, salt, and black pepper. Rub this spice mixture all over the chicken, ensuring it is well-coated. Cover and let the chicken marinate for at least 15 minutes, or overnight for better flavor.
Peel and dice the onion. Mince the garlic and ginger. Chop the scallions and slice the potatoes and carrots into bite-sized pieces. Set aside.
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, ginger, scallions, and fresh thyme. Sauté for 2–3 minutes until fragrant.
Add the chicken pieces to the pot and cook on all sides until lightly browned, about 5–7 minutes.
Stir in the coconut milk and water or chicken broth, ensuring the chicken is partially submerged in the liquid. Bring to a simmer.
Add the potatoes, carrots, and whole scotch bonnet pepper to the pot. Stir gently to combine.
Cover the pot and let the curry cook on low to medium heat for about 30–35 minutes, or until the chicken is tender and the potatoes and carrots are cooked through. Stir occasionally to prevent sticking.
Taste and adjust the seasoning if needed. For a spicier curry, gently pierce the scotch bonnet pepper and let it infuse into the sauce further.
Remove the scotch bonnet pepper before serving. Garnish with fresh cilantro and serve hot with steamed rice or roti.
Nutrition Facts
Calories |
3809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.1 g | 307% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 8361 mg | 364% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 37.2 g | ||
| Protein | 260.8 g | 522% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 443 mg | 34% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 5999 mg | 128% | |
*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.
