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Caribbean Coconut Curry Chicken with Rice

Caribbean Coconut Curry Chicken with Rice

A flavorful Caribbean Coconut Curry Chicken with Rice recipe featuring spices and Scotch bonnet peppers.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Caribbean
Servings 6 servings
Calories 600 kcal

Equipment

  • large pot
  • Knife
  • cutting board
  • Measuring cups
  • Measuring spoons

Ingredients
  

Marinade

  • 3 tablespoons Myristica curry powder
  • 1 teaspoon ground cumin
  • 5 sprigs thyme leaves picked
  • ½ teaspoon cracked black pepper
  • 35.25 ounces skinless and boneless chicken thighs roughly diced into 1 ½-inch pieces

Curry

  • 2 teaspoons ground cumin
  • 1 piece medium onion diced
  • 2 cloves garlic chopped
  • 1 piece red pepper diced
  • 1 piece green pepper diced
  • 10 sprigs thyme leaves picked
  • 1 piece Scotch bonnet chilli
  • 14 ounces coconut milk
  • 4 tablespoons tomato ketchup
  • 10.5 ounces Agria potatoes peeled and chopped into 1 ½-inch/1/2-inch chunks
  • 3.5 ounces Agria potatoes peeled and grated
  • 1 piece lime halved and juiced
  • 17.75 ounces water
  • Vegetable oil

Rice

  • 28.25 ounces basmati rice
  • 45.75 ounces water
  • 2 spring green onions washed
  • 2 small Scotch bonnet chillies
  • 2 teaspoons Myristica Everyday seasoning
  • 1.5 ounces unsalted butter
  • 1 pinch salt

To Serve

  • Coriander leaves chopped
  • Lime cut into wedges
  • Chilli sliced

Instructions
 

Preparation

  • Marinate chicken thighs with Myristica curry powder, ground cumin, thyme leaves, and cracked black pepper. Let sit for at least 30 minutes.
  • In a large pot, heat vegetable oil and sauté the onion, garlic, and peppers until soft.
  • Add marinated chicken, thyme, Scotch bonnet, coconut milk, tomato ketchup, and potatoes. Simmer until chicken is cooked through.
  • In a separate pot, cook basmati rice with water according to package instructions.
  • Serve chicken curry over rice, garnished with coriander, lime wedges, and sliced chillies.

Notes

For a milder dish, remove seeds from the Scotch bonnet chillies.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 20IUVitamin C: 30mgCalcium: 5mgIron: 10mg
Keyword chicken, Coconut, comfort food, Curry, Rice, spicy
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