Caribbean Vegetable Chicken Curry
Transport your taste buds to the tropics with this vibrant and hearty Caribbean Vegetable Chicken Curry. Packed with juicy bites of tender chicken thighs, sweet potatoes, and colorful bell peppers, this one-pot dish is infused with the bold, fragrant flavors of coconut milk, curry powder, allspice, and fresh thyme. A touch of grated ginger and optional scotch bonnet pepper adds a warming heat, perfectly balanced by a squeeze of zesty lime juice. This comforting curry, simmered to perfection, offers a rich, creamy sauce that pairs beautifully with fluffy rice or warm flatbread. Whether you're craving bold island flavors or a cozy dinner for the family, this Caribbean-inspired recipe is ready in just one hour and perfect for four servings.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs (cut into bite-sized pieces)
- 2 medium sweet potatoes (peeled and cubed)
- 2 medium carrots (peeled and sliced)
- 1 medium red bell pepper (sliced)
- 400 ml coconut milk
- 250 ml chicken or vegetable stock
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground allspice
- 1 small scotch bonnet pepper (optional, finely chopped)
- 2 tablespoons vegetable oil
- 4 sprigs fresh thyme
- 1 medium lime (juice only)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the onion and sauté for 3-4 minutes until softened.
Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
Stir in the curry powder, turmeric, and allspice, and cook for 1 minute to toast the spices.
Add the chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides.
Stir in the sweet potatoes, carrots, and red bell pepper.
Add the coconut milk, chicken or vegetable stock, thyme sprigs, scotch bonnet pepper (if using), salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally.
Remove the lid and simmer for an additional 5-10 minutes to thicken the sauce, if necessary.
Remove the thyme sprigs and stir in the lime juice.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro, alongside rice or flatbread.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 8050 mg | 350% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 56.3 g | ||
| Protein | 140.9 g | 282% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 294 mg | 23% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3530 mg | 75% | |
*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.
