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Caribbean Curry Chicken

Curry Chicken Recipe

This soulful curry chicken recipe combines Creole and Caribbean influences for a bold, spicy, and comforting dish. A whole chicken is simmered in coconut milk, fresh herbs, and Kash’s signature seasoning blend with hearty potatoes, sweet carrots, and a kick of scotch bonnet. Perfect over rice.
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Prep Time 25 minutes
Cook Time 1 hour
Marinate 1 hour
Total Time 2 hours 25 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Caribbean
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 whole chicken cut into 8–10 bone-in, skin-on pieces (pre cut works fine as well)
  • 2 tbsp curry powder
  • 1 tsp onion powder
  • 1 tsp ground cayenne pepper adjust to taste
  • 2 tsp Bayou City All Purpose
  • 2 tsp Bayou City Garlic Pepper
  • 1 tbsp fresh thyme
  • 4 garlic cloves
  • 1 bunch green onion chopped (reserve some for garnish)
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 medium russet potatoes peeled and cubed
  • 2 large carrots sliced
  • 1 whole scotch bonnet pepper poke a hole for flavor without bursting it
  • 1 cup full-fat coconut milk
  • 2 cups water plus more as needed
  • 2 tbsp olive oil

Equipment

  • large bowl for marinating
  • Cutting Board
  • Sharp knife
  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • measuring cups and spoons
  • tongs

Method
 

Break Down & Season Chicken:
  1. 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).
Bloom the Curry Powder:
  1. 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.
Brown the Chicken & Veggies:
  1. 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.
Build the Stew
  1. 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.
Simmer Low & Slow:
  1. 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
Serve & Garnish:
  1. 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.