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30-Minute Chicken Curry
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Recipe

13 INGREDIENTS • 9 STEPS • 30MINS

30-Minute Chicken Curry

5.0
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
as needed
Tomato
1
Medium Tomato, diced
Onion
1
Small Onion
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
as needed
Cumin Seeds
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 (as needed), Green Caribbean Seasoning (1 Tbsp), Ground Black Pepper (as needed), and Tomato (1). Mix well.
step 1 Season the Boneless, Skinless Chicken Thighs (2 lb) with the Salt (as needed), Green Caribbean Seasoning (1 Tbsp), Ground Black Pepper (as needed), 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 (as needed), 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 (as needed), 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 (4 tsp), 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 (4 tsp), 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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