Bold, flavorful, and comforting, Curry Chicken is a dish that warms the soul with every bite. Tender chicken simmered in a rich, fragrant curry sauce creates a meal that’s both satisfying and easy to make. Whether you’re serving it over fluffy rice, with warm naan, or alongside a fresh salad, this dish is a guaranteed hit.
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Why You’ll Love Curry Chicken
Packed with Flavor: A perfect blend of spices creates deep, aromatic flavors.
Easy to Make: Simple steps make this dish beginner-friendly.
Customizable: Adjust the spice level or add veggies to suit your taste.
Meal Prep Friendly: Tastes even better the next day, making it perfect for leftovers.
Pairs Well with Everything: Serve with rice, naan, or even quinoa for a wholesome meal.
Ingredients in Curry Chicken
Here’s what makes this dish irresistible:
Chicken: Tender, juicy pieces that soak up all the delicious flavors.
Onion & Garlic: The base of the dish, adding depth and aroma.
Ginger: Brings a warm, slightly spicy kick to the curry.
Curry Powder: The star of the show, packed with bold, aromatic spices.
Coconut Milk: Creates a creamy, rich texture with a hint of sweetness.
Tomatoes: Adds a touch of acidity to balance the flavors.
Chicken Broth: Enhances the depth of the curry sauce.
Potatoes or Carrots (Optional): A hearty addition that makes the dish even more filling.
Fresh Cilantro: A bright, fresh garnish to finish the dish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Sauté the Aromatics: Heat oil in a pan over medium heat. Add onions, garlic, and ginger, cooking until fragrant and golden.
Add the Spices: Stir in curry powder and cook for about a minute to release its full flavor.
Cook the Chicken: Add the chicken pieces and brown them on all sides.
Pour in Liquids: Stir in tomatoes, coconut milk, and chicken broth, mixing well.
Simmer to Perfection: Cover and let the curry cook for 20-25 minutes, allowing the flavors to meld.
Final Touches: Stir in fresh cilantro, adjust seasoning, and serve hot.
How to Serve Curry Chicken
Over Rice: Fluffy basmati or jasmine rice is perfect for soaking up the sauce.
With Naan or Roti: Perfect for scooping up every bit of flavorful curry.
Alongside a Fresh Salad: A crisp cucumber or tomato salad adds a refreshing contrast.
With Lentils or Dal: A great way to add more protein and variety to your meal.
Additional Tips
Use Bone-In Chicken: For even more flavor, try using bone-in, skinless chicken thighs.
Make It Spicier: Add chili powder or fresh chilies for extra heat.
Thicken the Sauce: Simmer longer or mash a few potatoes to create a thicker consistency.
Prep Ahead: Chop your ingredients in advance for an even quicker cooking process.
Double the Recipe: Curry tastes even better the next day, so make extra for leftovers.
FAQ Section
Q1: Can I use chicken breast instead of thighs?
A1: Yes! Just be careful not to overcook it, as chicken breast dries out faster.
Q2: How do I store leftovers?
A2: Keep in an airtight container in the fridge for up to 4 days.
Q3: Can I freeze Curry Chicken?
A3: Absolutely! Store in a freezer-safe container for up to 3 months.
Q4: What vegetables can I add?
A4: Bell peppers, spinach, peas, or potatoes all work great in this dish.
Q5: Can I make this dairy-free?
A5: It already is! Just be sure to use a dairy-free naan if serving alongside bread.
Q6: How do I make it creamier?
A6: Add more coconut milk or stir in a spoonful of yogurt at the end.
Q7: Can I make this in a slow cooker?
A7: Yes! Cook on low for 6-8 hours or high for 3-4 hours.
Q8: What’s the best substitute for coconut milk?
A8: Heavy cream or cashew milk work well as alternatives.
Q9: Can I use store-bought curry paste instead of powder?
A9: Definitely! Just adjust the quantity based on its spice level.
Q10: What’s the best way to reheat Curry Chicken?
A10: Reheat on the stovetop over low heat or in the microwave in 30-second intervals.
Final Thoughts
Rich, flavorful, and comforting, Curry Chicken is a must-try for any home cook. Whether you’re making it for a weeknight dinner or meal prepping for the week, this dish delivers every time. Serve it with rice, naan, or a fresh salad and enjoy a truly satisfying meal!
Print
Curry Chicken
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Jamaican
- Diet: Gluten Free
Description
This Jamaican-style Curry Chicken is slow-cooked to perfection with a flavorful blend of garlic, ginger, onion, scallion, and rich curry powder. The chicken is marinated for deep flavor, then simmered with coconut milk, potatoes, and carrots for a comforting dish. Perfect for a high-protein meal and a healthy dinner recipe that’s easy to make! Try this delicious homemade recipe for a taste of the Caribbean.
Ingredients
- 1 whole chicken (cut up and de-skinned) or boneless thighs and chicken legs, de-skinned
- 2 cups chicken broth
- 2 tbsp curry powder (for chicken)
- 1 tbsp curry powder (for fry base)
- 8 cloves garlic, minced
- 1/4 cup onion, chopped
- 1/4 cup scallion, chopped
- 2 tsp chicken bouillon powder (or 1 Maggie cube)
- 3 tsp salt
- 1/2 tsp pepper
- 3–4 allspice berries
- 3 sprigs thyme
- 1 scotch bonnet pepper
- 2 whole carrots, chopped
- 2 whole potatoes, cubed
- 3/4 cup full-fat coconut milk
- 1 tbsp coconut oil (optional)
Instructions
- Wash the chicken with a vinegar/lime mixture.
- Season the chicken with 2 tbsp of curry powder, chicken bouillon, garlic, onion, scallions, salt, pepper, allspice, and thyme. Mix thoroughly.
- Marinate in the refrigerator for at least 2 hours, preferably overnight.
- In a large Dutch oven or stew pot, heat oil and 1 tbsp of curry powder over high heat.
- Stir the curry powder into the oil and let it fry for enhanced flavor.
- Add the marinated chicken and brown on each side for about 3 minutes per side.
- Once browned, add chicken broth, coconut milk, thyme, and scotch bonnet pepper.
- Bring to a rapid boil, then add potatoes and carrots. Stir well.
- Reduce the heat to low, cover, and simmer for 45 minutes, stirring every 15 minutes.
- If the sauce is too thin, cook with the lid halfway off for the last 15 minutes to thicken.
- Serve hot with rice or roti.
Notes
- Wash the chicken with a vinegar/lime mixture.
- Season the chicken with 2 tbsp of curry powder, chicken bouillon, garlic, onion, scallions, salt, pepper, allspice, and thyme. Mix thoroughly.
- Marinate in the refrigerator for at least 2 hours, preferably overnight.
- In a large Dutch oven or stew pot, heat oil and 1 tbsp of curry powder over high heat.
- Stir the curry powder into the oil and let it fry for enhanced flavor.
- Add the marinated chicken and brown on each side for about 3 minutes per side.
- Once browned, add chicken broth, coconut milk, thyme, and scotch bonnet pepper.
- Bring to a rapid boil, then add potatoes and carrots. Stir well.
- Reduce the heat to low, cover, and simmer for 45 minutes, stirring every 15 minutes.
- If the sauce is too thin, cook with the lid halfway off for the last 15 minutes to thicken.
- Serve hot with rice or roti.
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 900
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85 mg