This vibrant and fragrant Caribbean-inspired dish combines tender chicken, aromatic spices, and creamy coconut milk, resulting in a mouthwatering curry that will transport your taste buds to the islands. Served over a bed of fluffy rice, it’s the perfect blend of flavors and textures.
– makes about 4 servings –
Ingredients
1.5 lbs chicken breast, cubed
1 can (13.5 oz) coconut milk
1 cup chicken stock
2 garlic cloves, minced
1 onion, chopped
1-inch ginger, grated
2 tomatoes, diced
1 Scotch bonnet pepper, deseeded and minced
1 tbsp vegetable oil
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp salt
½ tsp black pepper
2 cups cooked rice, for serving
Steps
- In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger. Sauté until fragrant and onions are translucent.
- Add the chicken pieces to the pot and cook until browned on all sides.
- Sprinkle the turmeric, coriander, cumin, paprika, salt, and black pepper over the chicken.
- Stir well to coat the chicken in the spices.
- Pour in the coconut milk and chicken stock. Stir in the diced tomatoes and minced Scotch bonnet pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until chicken is cooked through and tender.
- Serve the Caribbean coconut chicken curry over a bed of cooked rice, garnishing with fresh cilantro if desired.
