Caribbean🥩 Meat

Caribbean Curry Chicken

Name: Caribbean Curry Chicken
Total time: 50 min
Cuisine: Caribbean
Ingredients: 3 tbsp curry powder; 2 tsp salt; 1 tsp black pepper; 2 tbsp minced garlic; 3 tbsp extra virgin olive oil; ¼ onion; to taste hot pepper slices; 3 scallions; 1 bunch cilantro; null fresh thyme sprigs; 1 tomato; 2-3 lb boneless chicken thighs; 1 lime juice, lemon juice, or vinegar; 1 cup water

⏱ 50 min

This Caribbean curry chicken is a Trini classic that features boneless chicken thighs cooked to perfection in just 20 minutes using readily available ingredients. The dish delivers incredible flavor and satisfaction for lunch or dinner. The video also includes a 10-minute Instant Pot dhal recipe.

Adapted from a video by CookingWithRia

20 Min Boneless Curry Chicken & 10 Min Instant Pot Dhal! #youcancookthis

Watch on YouTube

Ingredients

curry powderIndi brand recommended3 tbsp
saltadjust to taste2 tsp
black pepper1 tsp
minced garlic2 tbsp
extra virgin olive oil3 tbsp
onionfinely sliced, adjust to taste¼
hot pepper slicesto taste
scallions

Steps

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1
Gather all ingredients. Cut the boneless chicken thighs into bite-sized pieces.
2
Rinse the chicken thoroughly several times with water and lemon juice (or vinegar) until the water runs clear. Drain well and place in a bowl.
3
Season the chicken with half the cilantro, scallions, garlic, 1 teaspoon salt, black pepper, tomato, and thyme. Massage gently to combine. Marinate in the refrigerator for at least 30 minutes or overnight.
4
Heat a deep, heavy-bottomed pot over high heat. Add the olive oil, reduce to low heat, and add the onion slices and hot pepper slices. Cook for about 2 minutes until fragrant and the onion softens.
5
Add the curry powder and stir well. Cook for about 3 minutes until the liquid evaporates and the curry separates from the oil, becoming a creamy paste.
6
Add the marinated chicken and thyme. Stir well to coat the chicken evenly with the curry paste. Raise heat to high and cook for about 3 minutes.
7
Cover the pot, reduce heat to a gentle simmer, and cook for about 20 minutes. Check every 5 minutes to ensure there is enough liquid and it is not burning. Add additional hot pepper slices if desired.
8
Check and adjust the salt to taste (if using less than 3 pounds of chicken, reduce the salt accordingly). Finish with the remaining chopped cilantro. Cook uncovered for 3 more minutes if desired to thicken the sauce slightly.

Caribbean Curry Chicken

Ingredients

Steps

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