Curry Chicken
User Reviews
5
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Prep Time
30 mins
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Servings
6
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Calories
86 kcal
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Course
Main Course
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Cuisine
Caribbean
Curry Chicken
Description
This recipe begins by washing and seasoning the chicken with a mixture of curry powder, chicken bouillon powder, garlic, onions, scallions, salt, pepper, allspice, and thyme, allowing it to marinate for at least two hours or overnight to enhance flavor penetration. In a Dutch oven, curry powder is fried with oil to release its aroma before adding the marinated chicken to brown on both sides. Chicken broth and coconut milk are added along with additional thyme and a Scotch bonnet chili, then brought to a boil. Chopped potatoes and carrots are stirred in before lowering the heat and covering the stew to simmer for 45 minutes or until the chicken is tender and the flavors meld, stirring periodically. Finishing the cooking with a half-covered lid helps develop gravy consistency.
This curry offers a savory, mildly spicy sauce with tender chicken pieces and soft vegetables, suitable for serving with rice or bread to balance the rich sauce.
Ingredients
- 1 whole chicken (cut up and de-skinned) or boneless thighs and chicken legs, de-skinned
- 2 cups chicken broth
- 2 tablespoons curry powder for chicken
- 1 tablespoon curry powder for fry base
- 8 cloves garlic minced
- 1/4 cup onion chopped
- 1/4 cup scallion chopped
- 2 teaspoons chicken bouillon powder (or a Maggie cube)
- 3 teaspoons salt
- ½ teaspoon black pepper
- 3-4 allspice berries
- 3 prigs thyme
- 1 Scotch bonnet chili
- 2 whole carrot cut small
- 2 whole potato cut into cubes
- 3/4 cup coconut milk full-fat
- 1 tablespoon coconut oil optional
Instructions
- Wash the chicken with a vinegar/lime mixture.
- Season the chicken with 2 tablespoons of curry powder, chicken bouillon, garlic, onion, scallions, salt, pepper, allspice, and thyme. Mix thoroughly.
- Marinate in the refrigerator for a minimum of 2 hours or preferably overnight.
- In a large Dutch oven or stew pot, add oil and 1 tbsp of curry powder. Fry on HIGH.
- Mix the curry powder and let it fry with the oils before adding the marinated chicken to enhance the flavor.
- Once the oil and curry mixture is hot, add the marinated chicken and fry until it's browned (about 3 minutes per side).
- After browning the chicken, add chicken broth, coconut milk, a bunch of thyme, and one scotch bonnet pepper.
- Bring to a rapid boil, then add potatoes and carrots. Mix thoroughly and reduce heat to LOW before covering.
- Let it cook for 45 minutes or until the chicken is tender. Stir every 15 minutes. - Note: If you're having trouble forming a gravy, finish cooking with the lid HALF-way off for the final 15 minutes to allow the sauce to thicken naturally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 86kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 1659mg | 69% |
| Potassium | 173mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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