Oct 16, 20222 min read

Caribbean Curry Chicken

A favourite in my list of comfort foods, I love how the chicken melts in your mouth and the dish is full of so much flavour. An easy to make recipe, minimal effort, maximum satisfaction!

Shopping List

Serves 1 - 2

Chicken thighs (I use skinless & boneless) - 4

Caribbean Curry Powder - 1& 1/2 tbsp

Olive Oil - Enough to cover pan base

Fresh Garlic (chopped) - 4 cloves / 1 tbsp

Yellow Onion - 1 medium

Scallions - 1/4 cup

Fresh Thyme - 1 tsp

Adobo All Purpose Seasoning - 1 tsp

Allspice - 1/4 tsp

Coconut Milk - 1/2 cup

Boiled Water - 1/2 cup

Chicken OXO Cube - 1

White Pepper - 1 tsp

Chicken Seasoning - 1/4 tsp

White Potatoes - 2 large

Method

Prep 10 minutes | Cook 8 -10 minutes

Marinate the chicken

Wash the thighs
Add to the cleaned chicken, 1/2 tablespoon of the Caribbean curry powder.
Make sure the chicken is covered all over, it should be yellow all over. Cover and place in the fridge, 30 minutes minimum but for best results, overnight.

Cooking the curry

I added oil, enough to cover the base, to my cast iron, you can use any non stick pot you have but make sure it has a lid.
Heat the oil on a medium-high heat (I used 6 out of 9 on induction)
Add the chicken to the hot oil. Brown, roughly for 5 minutes, on each side.
Once the chicken has browned, remove from the pan, place aside and cover.
Now add more oil to the pan, enough to cover the base lightly.
Add to the hot oil, the chopped garlic, diced onion, thinly sliced scallions and quickly stir.
Next to add the fresh thyme, all purpose seasoning, allspice and Caribbean curry powder. You want to allow the mix to cook down until the curry base starts to darken in colour.
Once the curried onions have darkened, add the coconut milk, boiled water, the crumbled chicken stock cube, white pepper, chicken seasoning and mix in well.
You are now ready to add the cubed potatoes (roughly an inch squared) and the browned thighs. Stir well and cover.
Turn the heat down (I used 5 out of 9 on induction).
After 20 minutes, remove the lid and stir the curry. I then turned the heat down again (I used 4 out of 9 on induction) and allowed to cook for another 20 minutes.