"Since MySpace" How To Make Coconut Curry Chicken

Experience a taste of the tropics with Caribbean-style coconut chicken curry. Succulent chicken, vibrant spices, and creamy coconut meld for a luscious dish that's both exotic and comforting.

Related Chicken Recipe Posts:

• Brown Stew Chicken
• Jamaican Jerk Chicken
• Haitian Fried Chicken

There are a lot of coconut curry chicken recipes out there and from different parts of the world. You may have had South Asian versions or even Indian, but this one is more Caribbean-based. The best part is this super flavorful dish is extremely easy to make.

This one-dish skillet recipe has layers and layers of flavor making it perfect for an easy weeknight dinner especially when paired with rice.

Tender chunks of chicken simmer slowly in a coconut milk and curry-based broth with colorful vegetables and different aromatics.

I like curry which is probably not much of a surprise if you've followed the blog for a while I love vegetable-based curries like curried collard greens or cauliflower curry as much as I do meat options. On occasion savory curried oatmeal makes the rotation.

beats and eats (music and food pairing)

One might think that a Caribbean-based recipe would deserve some traditional Island music vibes. However, I went with a hip hop track, specifically Polyester the Saint's "Since MySpace." Though clearly not Caribbean, the track has that slow laid back tempo consistent with that chill island pace.

The laid-back, rhythmic vibes of the song perfectly complement the tropical and vibrant flavors of the curry. The smooth and soulful beats provide a harmonious backdrop to the rich and exotic taste of the coconut-infused dish, enhancing the overall dining ambiance.

As the music's nostalgia intertwines with the complex flavors of the curry, it creates a sensory journey that transports both the palate and the soul. The rhythm becomes a flavorful dance, elevating the dining experience to a symphony of taste and sound, where the essence of Caribbean culture is celebrated in every note and every bite.

Types of Curries

When discussing curries, you really have to be specific. For instance, this isn't a Thai chicken curry, it's straight-up Caribbean. There are so many different types and styles of curry that vary by region of the world and their culinary traditions.

Here are some different types of curries, each with its unique flavors and cooking styles:

1. Indian Curry:
   • Includes a wide range, such as Tikka Masala, Rogan Josh, and Vindaloo. Indian curries often feature aromatic spices like cumin, coriander, turmeric, and garam masala.
2. Thai Curry:
   • Red, Green, and Yellow curries are popular Thai varieties. They use ingredients like coconut milk, fish sauce lemongrass, galangal, and Thai chilies for a balance of sweet, spicy, and savory flavors. A curry paste like green or red curry paste is also used. A Thai curry recipe may or may not include chicken broth.
3. Japanese Curry:
   • Known for its thick consistency and mild flavor. Japanese curry often includes potatoes, carrots, and onions, and it's commonly served over rice or with katsu (breaded and fried meat).
4. Caribbean Curry:
   • Features vibrant flavors with influences from various Caribbean islands. Coconut milk, Scotch bonnet peppers, and a blend of spices contribute to the unique taste of Caribbean curries.
5. Malaysian Curry:
   • Reflects a fusion of Malay, Chinese, Indian, and indigenous flavors. Malaysian curries often incorporate coconut milk, lemongrass, and an array of spices.
6. Middle Eastern Curry:
   • Includes dishes like korma and masala. These curries often feature yogurt, nuts, and a blend of Middle Eastern spices like cumin, coriander, and cinnamon.
7. African Curry:
   • Varies across regions, with North African curries often using spices like cumin and coriander, while West African curries might feature peanuts and bold spices like ginger and chili peppers.
8. Vietnamese Curry:
   • Blends French and Southeast Asian influences. Vietnamese curries often include lemongrass, coconut milk, and a balance of sweet and savory elements.

ingredients needed for coconut curry chicken

• Chicken Thighs and/or legs - are my favorite for flavor and because it's harder to overcook dark meat. However, breasts are fine if white meat is preferred. When use breasts cut them into smaller sizes for easier cooking.
• Coconut Milk - full fat preferred over lite coconut milk. provides a luscious and velvety texture to the curry, imparting a creamy richness that coats the chicken and other ingredients. This creates a luxurious mouthfeel and contributes to the overall indulgence of the dish.
• Yellow Curry Powder - Yellow curry powder typically contains a mix of spices like turmeric, cumin, coriander, fenugreek, and mustard. This diverse combination contributes to the complexity of the curry's flavor profile, introducing earthy, citrusy, and slightly bitter notes.
• Ground Sage - while not traditionally associated with Caribbean cuisine, can add a unique and earthy flavor profile to Caribbean-style coconut curry chicken when used judiciously. The slight bitterness of sage can help balance the natural sweetness of coconut milk, ensuring a well-rounded taste without overwhelming sweetness.
• Allspice Berries - Allspice berries are a quintessential spice in Caribbean cuisine. The berries have a warm and aromatic profile reminiscent of a blend of cinnamon, cloves, and nutmeg making them great add to the chicken marinade.
• Red Onion - Red onions have a milder and slightly sweeter taste compared to their yellow or white counterparts. Their presence in the curry adds a distinct flavor that enhances the overall taste profile.
• Scotch Bonnet Chili Pepper - known for its intense heat. When added to the curry, it infuses the dish with a bold and fiery spiciness that is characteristic of Caribbean cuisine. The heat level can be adjusted to personal preference by keeping the seeds and veins absent. Beyond its heat, the Scotch bonnet pepper imparts a unique and fruity flavor. This fruity undertone adds a layer of complexity to the curry, enhancing the overall taste profile and providing a distinct Caribbean flair.
• Green Onions - The green tops of scallions provide a fresh and vibrant element to the curry, both visually and in terms of flavor. This freshness adds a bright note that complements the rich and creamy coconut sauce.
• Fresh Thyme - has a fragrant and herbaceous aroma that elevates the overall olfactory experience of the curry. Its aromatic notes add depth and complexity to the dish, creating an enticing and inviting scent.
• Red Bell Pepper - actually any color is fine. Red bell peppers have a natural sweetness that enhances the overall flavor profile of the curry. Their vibrant red color adds a visually appealing element to the dish, creating a feast for the eyes.
• Fresh ginger - has a subtle citrusy and zesty undertone that brightens the flavors of the curry. This refreshing quality adds a lively and invigorating element to the dish, balancing the creaminess of the coconut milk.
• Red pepper flakes (optional)

How to make chicken coconut curry (step by step)

step 1: make curry spice mix

Mix together all the dry spices including curry powder in a small ramekin or bowl. Set aside

step 2: prepare the chicken

Remove the skin from the chicken. Cut the chicken into small parts. Add chicken to large bowl and wash thoroughly with lime juice.

Remove the chicken and drain the bowl. Add the chicken back to the drained bowl. Add allspice berries, onion slices, thyme, red onions, bell pepper, scallions, and a third of the curry spice mix.

step 3: prepare the base

Heat a large skillet on low heat. Add coconut oil. Once the oil is hot add the garlic, ginger, and scotch bonnet chili pepper. Allow to cook for 1 minute. Add the fresh thyme and the remaining curry spice mix then let the seasonings infuse the oil with flavor.

Add coconut milk, mix well, and then let cook at a slow simmer until the coconut curry reduces to thick gravy. This should take about 10 minutes.

step 4: cook the chicken

Add the marinated chicken along with all the marinade ingredients. Reserve the bowl setting it aside. Do not clean it. Cover the skillet with a lid. Allow the chicken to cook undisturbed for about five minutes. Basically you want to cook the chicken long enough for it to brown pretty well.

Flip the chicken and cook for another 10 minutes.

Add a cup or two of water to the reserved bowl. This should soak up the leftover seasoning from the mixing bowl. Deglaze the pan with a wooden spoon.

Continue to cook for another 10-15 minutes. Remove the lid checking for consistency. If curry is still watery, then cook uncovered until the sauce reduces to desired consistency.

Add in cilantro.

Serve with coconut rice topped with green onions and/or fresh cilantro.

What To Serve With Coconut Curry Chicken

Pairing Caribbean coconut chicken curry with complementary side dishes enhances the overall dining experience. Here are some delicious options:

1. Rice:
   • Serve the curry over fluffy white rice or jasmine rice. The rice acts as a perfect base, absorbing the flavorful coconut curry sauce.
2. Roti or Naan:
   • Enjoy the curry with traditional Caribbean roti or Indian naan bread. These flatbreads are ideal for scooping up the rich and creamy curry.
3. Plantains:
   • Fried or sautéed sweet plantains add a delightful sweetness that contrasts well with the savory and spiced flavors of the curry.
4. Coconut Rice:
   • Elevate the coconut theme by preparing coconut-infused rice. The subtle coconut undertones complement the curry's coconut milk base.
5. Mango Chutney:
   • A dollop of mango chutney adds a sweet and tangy element that pairs well with the spiciness of the curry.
6. Avocado Salad:
   • Create a simple salad with ripe avocados, tomatoes, red onions, and lime dressing. The creamy avocado complements the bold flavors of the curry.
7. Pickled Vegetables:
   • Pickled cucumbers, carrots, or radishes offer a refreshing and tangy contrast, cutting through the richness of the curry.
8. Sautéed Greens:
   • Serve the curry alongside sautéed greens such as spinach, kale, or collard greens. The earthy greens provide a nutritious and flavorful accompaniment.

tips and considerations for cooking coconut curry chicken

• Use bone-in chicken. It packs much more flavor and the bone acts as a buffer to prevent the chicken from drying out, especially the white meat.
• Use whole scotch bonnet peppers vs cutting them unless you prefer a really spicy coconut curry.
• Habanero peppers make for a suitable alternative to scotch bonnet chilis.
• I prefer full-fat coconut milk for more flavor. I definitely recommend it, but if you're watching calories go with a light coconut milk.
• Use a skillet with a heavy tight-fitting lid. This will aid the braising process and help optimize tenderness.
• Don't skip the chicken browning step. Resist the urge to move the chicken around and/or check on. This is an important flavor step as it caramelizes the chicken and locks in flavor.
• Don't get cute with the sides. Make a pot of rice, like this coconut rice, then enjoy with an ice cold Red Stripe.

Coconut Curry Chicken Frequently Asked Questions (FAQs)

What else besides rice can I serve with Curry Chicken?

I like Cuban style black beans or Jamaican steamed cabbage, but there is no reason you can serve with Southern collard greens.

Can You Use Boneless Chicken?

Yes you definitely can. Cook times will be shorter so you'll want to monitor a bit more.

Can I cook this in a slow cooker?

Yes, but it will be important to brown the chicken first.

Can I Use Low Fat Coconut Milk?

The recommendation for maximum flavor is to go with a full fat coconut milk, but yes you can substitute with a low-fat option.

For other great Caribbean-inspired recipes try these:

Guyanese Pepperpot

Carrots Curry

Jamaican Brown Stew Chicken

Jerk Chicken

Braised Beef Oxtail

Jamaican Steamed Cabbage

Callaloo Stew

Haitian Soup Joumou

Coconut Shrimp Curry

Make This Recipe

The marriage of succulent chicken, aromatic spices, and creamy coconut creates a taste experience that transports you to the sun-soaked shores of the Caribbean. The dish embodies the warmth, vibrancy, and diversity of Caribbean cuisine, showcasing the region's unique blend of influences.

Whether served over a bed of fluffy rice or accompanied by traditional flatbreads this coconut chicken curry is a celebration of bold flavors and culinary artistry. With each spoonful, it's a savory escape to the tropics, leaving a lingering appreciation for the vibrant tapestry of Caribbean gastronomy.

If you make this coconut chicken curry recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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Coconut Curry Chicken

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Course: Main Course

Cuisine: Caribbean

Servings: 4 people

Calories: 232kcal

Author: Marwin Brown

Ingredients

• ▢ 1 whole chicken or 2 halves skin removed and chopped into pieces

Curry Spice Mix Ingredients

• ▢ 1 ½ teaspoons Curry powder
• ▢ 1 teaspoon Paprika
• ▢ ¼ teaspoon Ground sage
• ▢ ½ teaspoon Kosher salt
• ▢ ½ teaspoon Black pepper

Marinade Ingredients

• ▢ 1 medium lime juiced
• ▢ 1 medium red onion diced
• ▢ 1 scotch bonnet
• ▢ 3 Green onions diced
• ▢ 4 sprigs fresh thyme
• ▢ 1 large red bell pepper diced

Curry Gravy Ingredients

• ▢ 3 cloves garlic finely chopped
• ▢ ¼ in piece fresh ginger diced finely
• ▢ 1 scotch bonnet pepper
• ▢ 13.5 oz full-fat coconut milk
• ▢ 1 cup water

Instructions

Step 1: Make Curry Spice Mix

• Mix together all the dry spices in a small ramekin or bowl. Set aside

Step 2: Prepare the Chicken

• Remove the skin from the chicken. Cut the chicken into small parts. Add chicken to large bowl and wash thoroughly with lime juice.
• Remove the chicken and drain the bowl. Add the chicken back to the drained bowl. Add allspice berries, onion slices, thyme, red onions, bell pepper, scallions, and a third of the curry spice mix.

Step 3: Prepare the Base

• Heat a large skillet on low heat. Add coconut oil. Once the oil is hot add the garlic, ginger, and scotch bonnet chili pepper. Allow to cook for 1 minute. Add the fresh thyme and the remaining curry spice mix then let the seasonings infuse the oil with flavor.
• Add coconut milk, mix well, and then let cook at a slow simmer until the coconut curry reduces to thick gravy. This should take about 10 minutes.

Step 4: Cook the Chicken

• Add the marinated chicken along with all the marinade ingredients. Reserve the bowl setting it aside. Do not clean it. Cover the skillet with a lid. Allow the chicken to cook undisturbed for about five minutes. Basically you want to cook the chicken long enough for it to brown pretty well.
• Flip the chicken and cook for another 10 minutes.
• Add a cup or two of water to the reserved bowl. This should soak up the leftover seasoning from the mixing bowl. Deglaze the pan with a wooden spoon.
• Continue to cook for another 10-15 minutes. Remove the lid checking for consistency. If curry is still watery, then cook uncovered until the sauce reduces to desired consistency.
• Add in cilantro.
• Serve with coconut rice topped with green onions.

Video

Notes

• Use bone-in chicken. It packs much more flavor and the bone acts as a buffer to prevent the chicken from drying out, especially the white meat.
• Use whole scotch bonnet peppers vs cutting them unless you prefer a really spicy coconut curry.
• Habanero peppers make for a suitable alternative to scotch bonnet chilis.
• I prefer full-fat coconut milk for more flavor. I definitely recommend it, but if you're watching calories go with a lighter version.
• Use a skillet with a heavy tight-fitting lid. This will aid the braising process and help optimize tenderness.
• Don't skip the chicken browning step. Resist the urge to move the chicken around and/or check on. This is an important flavor step as it caramelizes the chicken and locks in flavor.
• Don't get cute with the sides. Make a pot of rice, like this coconut rice, then enjoy with an ice cold Red Stripe.

Nutrition

Calories: 232kcal | Carbohydrates: 13g | Protein: 3g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 313mg | Potassium: 439mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1735IU | Vitamin C: 72mg | Calcium: 55mg | Iron: 4mg

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