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coconut curry chicken with rice and cabbage on white plate

Coconut Curry Chicken

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Prep Time: 10 minutes
Cook Time: 45 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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