Curry Chicken Recipe
If you’re looking for a soul-warming, flavor-packed dinner that brings Caribbean comfort straight to your kitchen, this Curry Chicken recipe is it. With tender, marinated chicken simmered in creamy coconut milk, fiery scotch bonnet, and a custom Creole-Caribbean spice blend, this dish is rich, hearty, and deeply satisfying. Whether you grew up on it or you’re tasting it for the first time, this curry will hit every note.
If you need more delicious Chicken recipes, try my Easy Roasted Chicken & Chicken Broccoli Rice Casserole
Inspired by my Southern roots and a little Caribbean flair, this is Curry Chicken like you’ve never had before—bold, spicy, and made with love.
What is Curry Chicken?
Moreover, Curry Chicken is a beloved dish throughout the Caribbean, especially in Jamaica and Trinidad. It typically features bone-in chicken pieces marinated in curry spices, browned to develop flavor, then simmered in a rich sauce made with coconut milk, herbs, and heat from scotch bonnet peppers. While every island—and every household—does it a little differently, it’s always packed with bold spices and comforting warmth.
This version adds a Southern-Creole twist with my Bayou City Garlic Pepper and All-Purpose Seasoning, giving it a unique depth and soul.
Why You’ll Love this Curry Chicken Recipe:
Furthermore, You’ll love this Curry Chicken recipe because it’s packed with bold Caribbean flavor, creamy coconut richness, and just the right amount of heat. It’s a comforting, one-pot dish that’s perfect for weeknight dinners or impressing guests with something unforgettable.
Flavorful & Spicy: The chicken is seasoned, marinated, and seared to lock in bold flavor.
Creamy & Comforting: Coconut milk makes the sauce luxuriously creamy.
One-Pot Magic: Everything comes together in one pot—minimal cleanup, maximum flavor.
Perfect for Leftovers: The flavors deepen overnight!
Ingredients Needed
- Whole Chicken – Bone-in, skin-on pieces add flavor and richness to the curry base.
- Curry Powder – Jamaican-style curry powder adds depth, color, and warmth.
- Onion Powder & Cayenne – Layers of heat and savory balance.
- Bayou City Seasonings – Custom Creole kick with robust garlic, herbs, and spice.
- Thyme – Fresh or dried, it adds earthy, herbal notes.
- Garlic – Essential for bold aroma and savory depth.
- Green Onion & Red & Green Bell Peppers – Add color, sweetness, and crunch.
- Potatoes & Carrots – Hearty vegetables that soak up all that rich curry flavor.
- Scotch Bonnet – The soul of Caribbean heat—flavorful, fruity, and spicy.
- Coconut Milk – Creamy, slightly sweet, and the base of the sauce.
- Olive Oil – Used to bloom the curry powder and deepen flavor.
Quick How to Make Caribbean Curry Chicken
Here’s how to make this dip:
- Break Down & Season the chicken with curry powder, garlic, thyme, and Bayou City seasoning blend. Marinate for at least 30 minutes (or overnight for deeper flavor).
- Bloom Curry Powder in hot oil until deep and fragrant.
- Sear Chicken & Veggies until golden brown.
- Add Water, Coconut Milk, Potatoes, and Carrots to build the sauce.
- Simmer Covered, then uncover to reduce and thicken.
- Serve Hot over rice or with roti. Garnish with green onions.
Recipe Tips for the best Curry Chicken
Additionally, by following these tips you’ll be able to make the best Curry
- Bloom the Curry Powder: Toasting it in oil boosts aroma and flavor.
- Use Bone-In Chicken: Adds richness and keeps the meat juicy.
- Don’t Skip the Scotch Bonnet: Just poke a hole in it for mild heat or chop it up if you like it fiery.
- Marinate Overnight: Flavor gets deep into the meat.
- Full-Fat Coconut Milk Only – Trust us, it’s worth it for the creamy texture.
FAQ
Q: Is Curry Chicken spicy?
A: Yes, but you control the heat! Use the scotch bonnet whole for a mild kick, or slice it open for full heat.
Q: What’s the best crab to use?
A: Jumbo lump crab gives the best sweet, tender chunks, but backfin or claw meat works too if that’s what you have on hand.
Q: Can I use boneless chicken?
A: You can, but bone-in adds way more flavor. If using boneless, reduce simmer time so it doesn’t dry out.
Q: What can I serve with Curry Chicken?
A: Rice (white, jasmine, or coconut), roti, or even plantains. It’s also delicious with a side of cabbage or peas and rice.
Q: Can I freeze it?
Absolutely. Store in airtight containers and freeze for up to 3 months.
More Dinner recipes:
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Curry Chicken Recipe
Ingredients
Equipment
Method
- Break down your whole chicken into 8–10 pieces. In a large bowl, season with curry powder, onion powder, cayenne, garlic pepper, all-purpose, thyme, and minced garlic. Rub in well. Add green onions and bell peppers and mix again. Cover and marinate for at least 30 minutes-1 hour (or overnight if you’ve got time).
- In a large Dutch oven, heat olive oil over medium heat. Add 1 more tablespoon of curry powder directly to the oil. Stir continuously for 1–2 minutes until darkened and fragrant — this step builds deep, rich flavor.
- Add marinated chicken to the pot, skin-side down. Sear for 4–5 minutes per side to get a nice golden crust. Add in the bell peppers and green onions and sauté everything together until veggies begin to soften.
- Pour in 1 1/2 cup of water and the coconut milk. Stir well to combine. Add more remaining water if needed slightly cover the chicken. Add in the potatoes, carrots, and scotch bonnet pepper. Taste and adjust seasoning — add garlic pepper or all-purpose as needed.
- Cover and simmer for 30 minutes on medium-low heat. Then uncover and cook for another 20–30 minutes, allowing the sauce to reduce and thicken, and the chicken to become fall-off-the-bone tender. If the sauce is not thick enough continue to cook uncovered in 10 minutes segments until its to your desired consistency
- Remove the scotch bonnet. Spoon curry chicken over white rice or serve with warm roti. Garnish with extra chopped green onion.
Video
Notes
- Flavor Tip: Blooming the curry powder in oil brings out deep, toasty notes that elevate the whole dish.
- Heat Level: Leave the scotch bonnet whole for a controlled burn. If you want it hotter, slice it open mid-simmer.
- Coconut Milk: Use full-fat for that creamy, luxurious sauce.
- Marinate Time: The longer the chicken marinates, the deeper the flavor.
- Storage: This gets better the next day. Store in an airtight container in the fridge for up to 4 days.
