Spicy Caribbean Chicken Curry

Spicy Caribbean Chicken Curry

Delight in the vibrant and aromatic flavours of the Caribbean with our tantalizing Caribbean Chicken Curry recipe. Bursting with a blend of aromatic spices and creamy coconut milk, this dish is a delightful fusion of rich flavours and textures. Perfect for a cozy night in or for entertaining guests, this recipe promises to transport your taste buds to the sun-kissed shores of the Caribbean.

 Prep Time: 15 minutes  Cook Time: 35 minutes  Serving Size: 4.  Difficulty: Moderate

Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Caribbean curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 can (400ml) coconut milk
  • 1 cup (240ml) chicken broth
  • 2 medium potatoes, peeled and diced
  • 1 large carrot, peeled and diced
  • 1 red bell pepper, diced
  • 1 cup (150g) frozen peas
  • Salt and pepper to taste
  • Fresh cilantro leaves, for garnish
  • Cooked rice, for serving

Instructions:

  1. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onions and cook until softened, about 5 minutes.
  2. Add the minced garlic and grated ginger to the skillet. Cook for another 2 minutes, stirring frequently.
  3. Add the Caribbean curry powder, ground cumin, ground coriander, ground turmeric, ground cinnamon, and cayenne pepper to the skillet. Stir well to combine and cook for 1 minute until fragrant.
  4. Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5 minutes.
  5. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
  6. Add the diced potatoes and carrots to the skillet. Cover and simmer for about 15 minutes, or until the potatoes and carrots are tender.
  7. Stir in the diced red bell pepper and frozen peas. Simmer for an additional 5 minutes.
  8. Season the curry with salt and pepper to taste.
  9. Serve the Caribbean chicken curry hot over cooked rice.
  10. Garnish with fresh cilantro leaves before serving.

Enjoy your flavourful Caribbean chicken curry made with spices from Spices.tel!

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