When it comes to cravings, nothing sounds good at the moment, but that one thing that you’re currently craving. Well, that was me a few days ago. The craving for curry chicken kicked in, so I made curry chicken.
What is curry chicken?
For starters, there are two variations of curry chicken. There’s Indian-style curry and Jamaican-style curry. They are very much similar. Both styles consists of chicken marinated with curry powder, seasonings and herbs. Coconut milk is also sometimes used in both styles. So, you’re probably wondering, is my recipe Indian or Jamaican? Well, the answer is neither. I came up with my own recipe based on what I like.
What you’ll need to make curry chicken
- Red Bell Pepper
- Garlic
- Onion
- Ginger
- Thyme sprigs
- Cilantro
- Salt (Not pictured)
- Curry powder
- Turmeric
- All-spice
- Cayenne Pepper
- Chicken breasts
- White potatoes
- Carrots
- Chicken broth/stock (I use Better Than Bouillon. Mix a tbsp. with 2 cups of water)
- Coconut milk
- Butter and oil for sautéing (Not pictured)
- And of course rice to eat with this decadent and rich dish
The potatoes and carrots are very important because they are used as a natural thickening agent. So, flour or cornstarch is not needed.
Preparing curry chicken
Curry chicken is very easy to prepare. It doesn’t take too long once you have completed the marinating process. The marinating process is very important because it gives the meat time to soak in those distinct flavors, and will also tenderize the chicken more. The chicken is marinated with the seasonings and herbs for a minimum of 30 minutes.
After the chicken is marinated, it is then sautéed in butter and oil. Next you will add the chicken broth, coconut milk, potatoes and carrots. Bring it all to a simmer, and let simmer for 25 minutes, stirring occasionally. Then wallah, you have curry chicken! Serve with white rice and enjoy!
If you make this recipe, please tag me on Instagram or Twitter! There’s also a video of me preparing it on Instagram.
Curry Chicken
Ingredients
- 2 lbs boneless, skinless chicken breasts cut into 1 inch pieces
- 2 tbsp fresh ginger chopped
- 2 tbsp garlic minced or chopped
- 1 medium onion diced
- 1 red bell pepper chopped
- 5 thyme sprigs
- 2 tbsp fresh cilantro chopped
- 2 medium white potatoes, or 3 small diced
- 2 carrots chopped
- 1/2 tsp salt
- 2 tbsp curry powder divided
- 1 tsp turmeric
- 1 tsp all-spice
- 1/4 tsp cayenne pepper 1/2 tsp if prefer spicier
- 2 cups chicken broth
- 1 cup coconut milk unsweetened
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
Instructions
- In a medium bowl, combine chicken, tbsp. curry powder, turmeric, all-spice, cayenne pepper and salt. Add ginger, garlic, onion, bell pepper, cilantro and thyme sprigs. Mix all ingredients together. Cover wit plastic wrap and let sit for 30 minutes.
- In a large skillet, heat oil and butter over medium heat. Add tbsp. of curry powder, and stir until mixed. Add chicken mixture and sauté until browned, approximately 5 minutes.
- Stir in chicken broth and coconut milk. Bring to a boil, then add potatoes and carrots. Cover and reduce heat to low. Simmer for 25 minutes, stirring occasionally. Sauce will thicken. Taste and add more salt if needed.
- Serve immediately with white rice. Garnish with cilantro, optional.
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