Caribbean Coconut Curry Chicken (caribbean Coconut Curry Chicken)
This Caribbean Coconut Curry Chicken recipe is a flavorful and aromatic dish that captures the essence of Cayman Islands cuisine. The combination of coconut milk, curry spices, and tender chicken creates a mouthwatering experience that will transport you to the Caribbean.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 bell pepper, sliced
- 1 can (14 oz) coconut milk
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- Season the chicken thighs with curry powder, turmeric, salt, and pepper.
- Heat vegetable oil in a large pot over medium heat. Add the seasoned chicken thighs and cook until browned, about 5 minutes per side. Remove the chicken from the pot and set aside.
- In the same pot, sauté the onion and garlic until softened and fragrant.
- Add the bell pepper and continue to cook for another 2 minutes.
- Pour in the coconut milk and bring to a simmer.
- Return the chicken thighs to the pot, cover, and let it simmer for 25-30 minutes until the chicken is fully cooked and the flavors have melded together.
- Serve the Caribbean Coconut Curry Chicken hot over rice or with a side of roti.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380
- Carbohydrates
- 12g
- Protein
- 25g
- Fat
- 28g
Supplies
Large pot Cooking spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serve the Caribbean Coconut Curry Chicken with a side of fluffy white rice or warm roti for a complete and satisfying meal.
Tips & tricks
For an extra kick of heat, add a chopped scotch bonnet pepper to the curry for a spicy twist.
Cost
$15