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G Garvin’s Curry Chicken Recipe
A rich and flavorful Caribbean-inspired curry made with tender chicken, aromatic spices, and creamy coconut milk.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Mixing bowl
- Measuring cups and spoons
- blender (optional)
Ingredients
- 2 lbs chicken, cut into pieces
- 1 can of coconut milk
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tbsp curry powder
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp turmeric
- 1 scotch bonnet pepper, chopped (optional for heat)
- 1 lime, juiced
- 2 potatoes, diced
- 2 carrots, sliced
- Fresh cilantro and thyme, chopped
- Salt and pepper to taste
- Oil for cooking
Instructions
- In a large bowl, combine the chicken, lime juice, garlic, and scotch bonnet pepper (if using). Cover and marinate in the fridge for at least 30 minutes.
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes.
- Add the chicken and cook until browned on all sides, about 8 minutes.
- Add the curry powder, cumin, coriander, and turmeric, and stir to coat the chicken evenly.
- Add the coconut milk and enough water to cover the chicken. Bring to a simmer and cook for 20 minutes.
- Add the potatoes and carrots and continue to simmer until the vegetables are tender and the chicken is cooked through, about 15 minutes more.
- Season with salt and pepper to taste, and garnish with fresh cilantro and thyme. Serve hot with rice or naan.
Video
Notes
Recipe Notes:
- Leftovers can be frozen for up to 3 months and reheated in the microwave or on the stovetop.
- For a creamier texture, you can blend some of the curry sauce in a blender before serving.
- Experiment with different veggies to find your favorite combination – try adding bell peppers, zucchini, or eggplant for a delicious twist.
- Leftovers can be frozen for up to 3 months and reheated in the microwave or on the stovetop.
- Don’t be afraid to adjust the spice level to your liking – add more or less scotch bonnet pepper or curry powder as desired.
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