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30-Minute Chicken Curry
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Recipe

13 INGREDIENTS • 9 STEPS • 30MINS

30-Minute Chicken Curry

5
1 rating
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.
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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.
https://www.youtube.com/user/caribbeanpot
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.
30MINS
Total Time
$2.62
Cost Per Serving
Ingredients
Servings
4
US / Metric
Boneless, Skinless Chicken Thigh
2 lb
Boneless, Skinless Chicken Thighs
cut into 1-inch pieces
Vegetable Oil
2 Tbsp
Vegetable Oil
Green Caribbean Seasoning
1 Tbsp
Green Caribbean Seasoning
Salt
1/2 tsp
Tomato
1
Tomato, diced, Medium
Onion
1
Onion, Small
Garlic
4 cloves
Garlic, crushed
Red Bird's Eye Chili Pepper
3
Red Bird's Eye Chili Pepper
or 1/4 Scotch Bonnet or Habanero
Cumin Seeds
1/4 tsp
Cumin Seeds
Curry Powder
1 1/2 Tbsp
Water
1 1/2 cups
Water
Fresh Cilantro
1 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
378
Fat
16.4 g
Protein
45.9 g
Carbs
7.4 g
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30-Minute Chicken Curry
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author_avatar
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot

Author's Notes

If doing this recipe gluten-free, please go through the entire list of ingredients to make sure they meet your specific gluten-free dietary needs. Especially the curry powder, which may contain flour as a filler.
Cooking InstructionsHide images
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 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 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 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 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 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 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 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 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).
step 9 Taste for salt and adjust accordingly, then turn the heat off and add the Fresh Cilantro (1 Tbsp).
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Tags
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Dairy-Free
Gluten-Free
Comfort Food
Chicken
Caribbean
Shellfish-Free
Dinner
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