Craving Curry Chicken? Here is the Best Caribbean Curry Chicken Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño provides heat with less intensity.

Dice half of an onion into small pieces.

Chop four large scallions into small pieces and set aside.

Cut one russet potato into fairly large pieces and place in water to prevent browning.

In a bowl, add three Maggie cubes and break them apart with a spoon until smooth.

Add salt to the bowl with Maggie cubes.

Add chicken to the bowl, followed by ground cumin, black pepper, ground ginger, and whole allspice.

Mix all seasonings together to create a seasoning blend.

Add three sprigs of fresh thyme and two tablespoons of curry powder to the seasoning blend and mix well.

Wash and pat dry the chicken, then add Caribbean green seasoning and minced garlic.

Add vegetable oil to the chicken and mix everything together thoroughly.

Cover the chicken and marinate in the refrigerator overnight or for at least one hour.

The next day, remove the chicken from the refrigerator.

Heat vegetable oil in a fairly large pot over medium heat.

Add curry powder to the pot and lightly toast it, stirring frequently to avoid burning.

Add the marinated chicken to the pot in batches to lightly brown it, cooking for a few minutes on each side.

Remove the browned chicken from the pot and set aside.

Add more chicken back to the pot in batches, scraping off some scallions and onions if desired.

Once all chicken is browned, add the remaining scallions and onions to the pot and lightly sauté for a few minutes.

Add back all the browned chicken to the pot.

Pour in hot water (2 cups) to help cook the chicken and mix everything together.

Cover the pot and cook for about 15 minutes on medium-high heat.

After 15 minutes, uncover the pot and mix the contents.

Add the previously cut potato pieces to the pot, followed by sliced carrots.

Mix everything together and cover the pot again.

Turn the heat down to medium-low and allow to cook for 12 to 15 minutes until the potatoes are fork-tender.

Check the consistency of the curry gravy; if it's not thick enough, you can smash some potatoes to release starch as a natural thickener.

Cooking Techniques

Equipment Needed

Spice Level: