Caribbean Chicken Curry

An old-fashioned stove-top method, Caribbean chicken curry, also known as a West Indian curry, is a flavorful and aromatic dish that is never boring. It's the perfect free-from dinner and is a real crowd-pleaser. Our recipe is so simple to prepare, cooking is just as easy, and it tastes phenomenal.

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Prep Time 10

Cook Time 1

Resting Time 5

Total Time 1 15

Servings: 4

Course: Dinners

Cuisine: Latin American

Calories: 448

Ingredients Equipment Method Notes

Ingredients

Paste for Marinating:

1 Red Onion
4 tbsp Yellow Curry Powder mild
2 tsp Fresh Ginger or 1-2 tsp ginger puree
4 Garlic Cloves or 2-3 tsp garlic puree
1 tbsp Tomato Puree
1 can Full Fat Coconut Cream Milk 400ml
1 pinch Himalayan Salt

Other:

600 grams Chicken Breast
2 tbsp Extra Virgin Coconut Oil
2 tsp Cumin Seeds
8 Green Cardamon Pods
2 tbsp Mango Chutney
1 Scotch Bonnet or 1 tsp chili puree - optional

Equipment

Stick Blender
Frying Pan
Silicone Spatula
Mixing Bowl
Weighing Scales
Measuring Spoons

Method

Marinating

To make the curry sauce, blend the list of 'paste' ingredients using a stick blender until creamy in a large bowl. Put aside.
1 Red Onion, 4 tbsp Yellow Curry Powder, 2 tsp Fresh Ginger, 4 Garlic Cloves, 1 tbsp Tomato Puree, 1 can Full Fat Coconut Cream Milk, 1 pinch Himalayan Salt
Wash the chicken breasts and chop or cut into large chunks.
600 grams Chicken Breast
Add the chicken to the paste and the cardamon pods. Combine well and cover the bowl.
Put the bowl in the refrigerator and leave for at least 2 hours. For a better marination leave overnight or throughout the day.

Cooking

When the chicken has marinated and you're ready to start cooking, begin by melting the coconut oil in a frying pan.
2 tbsp Extra Virgin Coconut Oil
Sizzle the cumin seeds for about 2 minutes or wait for the seeds to pop.
2 tsp Cumin Seeds
Add your marinated chicken, scotch bonnet, and mango chutney.
2 tbsp Mango Chutney, 1 Scotch Bonnet
Simmer for at least 1 hour to help reduce the liquid and tenderize the chicken. Stir it occasionally and add more liquid if it dries out.
Note: Alternatively, pour into a slow cooker and cook for 5-6 hours on low. If the end result is watery, pour into a saucepan uncovered and simmer for 10 minutes to allow the curry to thicken.
Meanwhile, if you're using rice, then now is the time to cook it. Cook it according to the manufacturer's instructions.
Remove the Scotch Bonnet.
Serve with rice and naan. Enjoy!

Notes

Here are some top tips to help you get started and make a Caribbean Chicken Curry like a pro:

Traditionally, basmati is the go-to, though people suffering from low-carb torture can opt for cauliflower rice.
Use fresh spices, herbs, and vegetables to maximize the flavor of your curry.
One of the main principles of this curry is that it should never be cooked without marinating first. Marinating overnight is preferred, but a few hours will do if you're short on time. The longer the food is marinated, the more flavors it will infuse.
Let the curry simmer gently over low heat. This allows the flavors to meld together and the sauce to thicken.
Use full-fat coconut cream milk for a creamy and rich texture.
The Scotch Bonnet is optional; leave it out if you prefer a milder taste. If you use it and have leftovers, remove it before storing the curry, as it will continue to infuse.
Let the curry rest for 5 minutes before serving. This will allow the flavors to develop further and the sauce to thicken slightly.
Like many stews and curries, Caribbean Chicken Curry tastes even better the next day as the flavors have had time to meld together. Consider making it a day in advance for an even more delicious meal.
Chicken: Use any meat that you love. We often vary the curry using lamb or beef.
Meat Substitution: You can substitute the meat for vegetables such as cauliflower, zucchini (courgette), eggplant (aubergine), or various mushrooms.