Island Curried Chicken
Transport your taste buds to the tropics with this vibrant Island Curried Chicken, a comforting and flavor-packed dish that blends bold Caribbean spices with creamy coconut milk. Featuring tender, bite-sized chicken thighs infused with aromatic garlic, ginger, and Scotch bonnet (optional for a fiery kick), this recipe captures the essence of island cuisine with its golden curry powder, earthy turmeric, and warming allspice. Simmered to perfection in a luscious coconut milk and chicken broth sauce, and brightened with a splash of lime juice, this dish is as satisfying as it is aromatic. Serve it over fluffy white rice and garnish with fresh cilantro for a colorful, complete meal that's ready in under an hour. Perfect for fans of curry recipes, one-pot meals, or tropical-inspired dinners, this Island Curried Chicken will quickly become one of your go-to flavorful escapes.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 1 medium Yellow onion
- 3 large Garlic cloves
- 1 tablespoon Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric
- 1 teaspoon Paprika
- 0.5 teaspoon Allspice
- 1 can (13.5 oz) Coconut milk
- 1 cup Chicken broth
- 2 tablespoons Lime juice
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 small Scotch bonnet or jalapeño chili (optional)
- 0.25 cup Fresh cilantro
- 4 cups Cooked white rice
Instructions
Start by preparing the chicken: trim any excess fat and cut the chicken thighs into bite-sized pieces. Season the pieces with salt and black pepper and set aside.
Finely dice the onion, mince the garlic, and grate the ginger. If using a Scotch bonnet or jalapeño chili, finely chop it (seeds removed for less heat, if preferred).
In a large skillet or shallow pot, heat the vegetable oil over medium heat. Once hot, add the diced onion and sauté until softened, about 3-4 minutes.
Add the minced garlic, grated ginger, and chopped chili (if using). Stir and sauté for another 1-2 minutes, until fragrant.
Sprinkle the curry powder, turmeric, paprika, and allspice over the aromatics, stirring constantly for 1 minute to toast the spices and deepen their flavors.
Add the chicken pieces to the skillet and toss to coat them evenly in the spiced mixture. Cook for 5-6 minutes, stirring occasionally, until the chicken begins to brown on the outsides.
Pour in the coconut milk and chicken broth, scraping the bottom of the skillet to deglaze any browned bits. Turn the heat to low, cover, and let the mixture simmer for 20 minutes.
Remove the lid and stir in the lime juice. Taste and adjust seasoning with additional salt or lime juice as needed. Let simmer uncovered for another 5 minutes to slightly thicken the sauce.
Remove from heat and garnish generously with freshly chopped cilantro.
Serve hot over a bed of cooked white rice for a complete meal. Enjoy the tropical and spiced flavors of your Island Curried Chicken!
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 2186 mg | 95% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 8.4 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 731 mg | 16% | |
*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.
