Chicken Curry in a Pot
Print Recipe

Coconut Curry Chicken

A delicious and easy to make caribbean coconut curry chicken dish!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Caribbean, West Indian, Jamaican, Indian
Keyword: Curry Chicken

Ingredients

  • 1-2 Pounds Boneless Chicken Thighs Add an extra 10 minutes to cook time for bone in thighs
  • 2 tbsp Curry Powder
  • 1 medium-large Onion
  • 3 medium Potatoes
  • 1 13.5 Oz Can Coconut Milk
  • 1 tbsp Garlic Powder Omit if have Caribbean Chicken Seasoning
  • 1 tbsp Allspice Omit if have Caribbean Chicken Seasoning
  • 1 tbsp Onion Powder Omit if have Caribbean Chicken Seasoning
  • 1 tbsp Thyme
  • 1 tsp Black Pepper Omit if have Caribbean Chicken Seasoning
  • 1 tsp White Pepper Omit if have Caribbean Chicken Seasoning
  • 1-3 tsp Cayenne Pepper or 1 Scotch Bonnett Pepper Optional (For Spicy Curry)
  • 1 1/2 cup Florida Key West Key Lime Juice can use lemon juice or vinegar for washing chicken
  • 3 tbsp Oil (grapeseed, coconut oil or ghee)
  • 10 oz package of frozen peas and carrots

Instructions

  • Empty chicken into a bowl and pour Florida Key West Key Lime Juice over the chicken. Ensure all of the chicken is coated in the key lime juice and fill the bowl with water. Move the chicken around in the water lime mixture then pour the water out and rinse the chicken with clean cold water. Now your chicken is clean and ready for seasoning.
  • Sprinkle all of the spices (not the curry) onto the chicken ensuring that the seasoning mixture is rubbed into the chicken well. Put the chicken aside as you prep the potatoes and onions.
  • Cut potatoes into bite sized cubes and put aside.
  • Rough chop your onion.
  • Add the oil coating the bottom of your pot.
  • Turn the stove on to medium high heat.
  • Add Curry Powder to pot and mix into the oil until simmering.
  • Add chicken pieces to the pot and wait 2 minutes. Flip the chicken and wait another 2 minutes.
  • Add onions and stir ensuring the onions are covered in curry.
  • Add 1 cup of water.
  • Add the potatoes and stir ensuring the potatoes are covered in curry.
  • Cover the pot and turn the heat down to medium low. Wait 5 minutes.
  • Add coconut milk stir, cover the pot. Wait 5 minutes.
  • Check the potatoes to ensure they are tender. If they are not tender give it more time to simmer.
  • Once the potatoes are tender you will notice that your curry sauce has also thickened.
  • Add the frozen peas and carrots to the pot and stir. The entire dish is done once the peas and carrots are warmed through, about 2-5 minutes depending on how frozen the veggies are. Turn off the heat and serve over rice.
    Chicken Curry in a Pot

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