RECIPE
13 INGREDIENTS9 STEPS30MIN

30-Minute Chicken Curry

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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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Absolutely one of the fastest and best curry chicken dishes you’ll ever eat or serve to your family or friends. Finger-licking-GREAT and comforting on many levels.

30MIN

Total Cooking Time

13

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2 lb
2 Tbsp
Vegetable Oil
1 Tbsp
Green Caribbean Seasoning
1/2 tsp
1
Medium Tomato , diced
1
Small Onion
4 cloves
Garlic , crushed
3
Red Bird's Eye Chili Pepper
1/4 Scotch Bonnet or Habanero
1/4 tsp
Cumin Seeds
1 1/2 Tbsp
Curry Powder
1 1/2 cups
Water
1 Tbsp
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Author's Notes

If doing this recipe gluten-free, please go through the entire list of ingredients to make sure they meet with your specific gluten-free dietary needs. Especially the curry powder, which may contain flour as a filler.

Directions

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Step 1
Season the Boneless, Skinless Chicken Thighs (2 lb) with the Salt (1/2 tsp) , Green Caribbean Seasoning (1 Tbsp) , Ground Black Pepper (1/4 tsp) , and Tomato (1) . Mix well.
Step 2
Heat the Vegetable Oil (2 Tbsp) in a heavy pot (you could use a nonstick pot to cut back on the amount of oil you use) on medium heat.
Step 3
Add the Onion (1) , Garlic (4 cloves) , Cumin Seeds (1/4 tsp) , and 2 of the Red Bird's Eye Chili Pepper (3) whole and break one into pieces for the raw heat. By cooking them whole, you’ll get a lovely flavor and not that raw heat many people cannot handle. Turn the heat down to low and cook gently for 3 minutes.
Step 4
Add the Curry Powder (1 1/2 Tbsp) , mix well, and toast the spices which make up the curry and to cook off any “raw” curry taste at the end. Heat still on low – 3 minutes, it will go darker and clump.
Step 5
Turn the heat up to medium-high and start adding the seasoned chicken (it’s ok if the tomato goes in) – stir well to pick up all the curry goodness from the bottom of the pot and to coat the chicken pieces. Stir well and cook uncovered for 4-5 minutes.
Step 6
Turn up the heat to burn off all liquid which sprouted naturally – about 3 minutes. Try to get back to the oil you started off with – it will infuse the chicken with the curry flavor.
Step 7
Put the Water (1 1/2 cups) in the same bowl you marinated the chicken in, swish around before now adding to the pot and bring to a boil.
Step 8
Cook uncovered until the chicken is fully cooked and you achieve the consistency of gravy you like – about 5-7 minutes.
Step 9
Taste for salt and adjust accordingly, then turn the heat off and add the Fresh Cilantro (1 Tbsp) .

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