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"Since MySpace" How To Make Coconut Curry Chicken

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There are a lot of coconut curry chicken recipes out there and from different parts of the world. You may have had South Asian versions or even Indian, but this one is more Caribbean-based. The best part is this super flavorful dish is extremely easy to make.

This one-dish skillet recipe has layers and layers of flavor making it perfect for an easy weeknight dinner especially when paired with rice.

Tender chunks of chicken simmer slowly in a coconut milk and curry-based broth with colorful vegetables and different aromatics.

coconut curry chicken with rice and cabbage on white plate

Beats and Eats (music and food pairing)

One might think that a Caribbean-based recipe would deserve some traditional Island music vibes. However, I went with a hip hop track, specifically Polyester the Saint's "Since MySpace." Though clearly not Caribbean, the track has that slow laid back tempo consistent with that chill island pace.

Ingredients Needed For Coconut Curry Chicken

  • Chicken
  • Coconut Milk - full fat preferred
  • Vinegar
  • Curry Powder
  • Paprika
  • Kosher Salt
  • Pepper
  • Ground Sage
  • Lime juice
  • Allspice Berries
  • Red Onion
  • Scotch Bonnet Chili Pepper
  • Green Onions
  • Fresh Thyme
  • Red Bell Pepper - actually any color is fine
  • Coconut Oil
  • Garlic Cloves
  • Fresh ginger
  • Water

How To Make Coconut Curry Chicken (Step by Step)

Step 1: Make Curry Spice Mix

Mix together all the dry spices in a small ramekin or bowl. Set aside

Step 2: Prepare the Chicken

Remove the skin from the chicken. Cut the chicken into small parts. Add chicken to large bowl and wash thoroughly with lime juice.

Remove the chicken and drain the bowl. Add the chicken back to the drained bowl. Add allspice berries, onion slices, thyme, red onions, bell pepper, scallions, and a third of the curry spice mix.

Step 3: Prepare the Base

Heat a large skillet on low heat. Add coconut oil. Once the oil is hot add the garlic, ginger, and scotch bonnet chili pepper. Allow to cook for 1 minute. Add the fresh thyme and the remaining curry spice mix then let the seasonings infuse the oil with flavor.

Add coconut milk, mix well, and then let cook at a slow simmer until the coconut curry reduces to thick gravy. This should take about 10 minutes.

Step 4: Cook the Chicken

Add the marinated chicken along with all the marinade ingredients. Reserve the bowl setting it aside. Do not clean it. Cover the skillet with a lid. Allow the chicken to cook undisturbed for about five minutes. Basically you want to cook the chicken long enough for it to brown pretty well.

Flip the chicken and cook for another 10 minutes.

Add a cup or two of water to the reserved bowl. This should soak up the leftover seasoning from the mixing bowl. Deglaze the pan with a wooden spoon.

Continue to cook for another 10-15 minutes. Remove the lid checking for consistency. If curry is still watery, then cook uncovered until the sauce reduces to desired consistency.

Add in cilantro.

Serve with coconut rice topped with green onions.

coconut curry chicken in white pan

Tips and Considerations For Cooking Coconut Curry Chicken

  • Use bone-in chicken. It packs much more flavor and the bone acts as a buffer to prevent the chicken from drying out, especially the white meat.
  • Use whole scotch bonnet peppers vs cutting them unless you prefer a really spicy coconut curry.
  • Habanero peppers make for a suitable alternative to scotch bonnet chilis.
  • I prefer full-fat coconut milk for more flavor. I definitely recommend it, but if you're watching calories go with a lighter version.
  • Use a skillet with a heavy tight-fitting lid. This will aid the braising process and help optimize tenderness.
  • Don't skip the chicken browning step. Resist the urge to move the chicken around and/or check on. This is an important flavor step as it caramelizes the chicken and locks in flavor.
  • Don't get cute with the sides. Make a pot of rice, like this coconut rice, then enjoy with an ice cold Red Stripe.

Coconut Curry Chicken Frequently Asked Questions (FAQs)

What else besides rice can I serve with Curry Chicken?

I like Cuban style black beans or Jamaican steamed cabbage, but there is no reason you can serve with Southern collard greens.

Can You Use Boneless Chicken?

Yes you definitely can. Cook times will be shorter so you'll want to monitor a bit more.

Can I cook this in a slow cooker?

Yes, but it will be important to brown the chicken first.

Can I Use Low Fat Coconut Milk?

The recommendation for maximum flavor is to go with a full fat coconut milk, but yes you can substitute with a low-fat option.

For other great Caribbean recipes try these:

Guyanese Pepperpot

Jamaican Brown Stew Chicken

Jerk Chicken

Braised Beef Oxtail

Jamaican Steamed Cabbage

Callaloo Stew

Haitian Soup Joumou

coconut curry chicken with rice and cabbage on white plate

Coconut Curry Chicken

Prep Time: 10 minutes
Cook Time: 45 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 4 people
Calories: 232kcal
Author: Marwin Brown

Ingredients

  • 1 whole chicken or 2 halves skin removed and chopped into pieces

Curry Spice Mix Ingredients

  • 1 ½ teaspoons Curry powder
  • 1 teaspoon Paprika
  • ¼ teaspoon Ground sage
  • ½ teaspoon Kosher salt
  • ½ teaspoon Black pepper

Marinade Ingredients

  • 1 medium lime juiced
  • 1 medium red onion diced
  • 1 scotch bonnet
  • 3 Green onions diced
  • 4 sprigs fresh thyme
  • 1 large red bell pepper diced

Curry Gravy Ingredients

  • 3 cloves garlic finely chopped
  • ¼ in piece fresh ginger diced finely
  • 1 scotch bonnet pepper
  • 13.5 oz full-fat coconut milk
  • 1 cup water

Instructions

Step 1: Make Curry Spice Mix

  • Mix together all the dry spices in a small ramekin or bowl. Set aside

Step 2: Prepare the Chicken

  • Remove the skin from the chicken. Cut the chicken into small parts. Add chicken to large bowl and wash thoroughly with lime juice.
  • Remove the chicken and drain the bowl. Add the chicken back to the drained bowl. Add allspice berries, onion slices, thyme, red onions, bell pepper, scallions, and a third of the curry spice mix.

Step 3: Prepare the Base

  • Heat a large skillet on low heat. Add coconut oil. Once the oil is hot add the garlic, ginger, and scotch bonnet chili pepper. Allow to cook for 1 minute. Add the fresh thyme and the remaining curry spice mix then let the seasonings infuse the oil with flavor.
  • Add coconut milk, mix well, and then let cook at a slow simmer until the coconut curry reduces to thick gravy. This should take about 10 minutes.

Step 4: Cook the Chicken

  • Add the marinated chicken along with all the marinade ingredients. Reserve the bowl setting it aside. Do not clean it. Cover the skillet with a lid. Allow the chicken to cook undisturbed for about five minutes. Basically you want to cook the chicken long enough for it to brown pretty well.
  • Flip the chicken and cook for another 10 minutes.
  • Add a cup or two of water to the reserved bowl. This should soak up the leftover seasoning from the mixing bowl. Deglaze the pan with a wooden spoon.
  • Continue to cook for another 10-15 minutes. Remove the lid checking for consistency. If curry is still watery, then cook uncovered until the sauce reduces to desired consistency.
  • Add in cilantro.
  • Serve with coconut rice topped with green onions.

Video

YouTube video

Notes

  • Use bone-in chicken. It packs much more flavor and the bone acts as a buffer to prevent the chicken from drying out, especially the white meat.
  • Use whole scotch bonnet peppers vs cutting them unless you prefer a really spicy coconut curry.
  • Habanero peppers make for a suitable alternative to scotch bonnet chilis.
  • I prefer full-fat coconut milk for more flavor. I definitely recommend it, but if you're watching calories go with a lighter version.
  • Use a skillet with a heavy tight-fitting lid. This will aid the braising process and help optimize tenderness.
  • Don't skip the chicken browning step. Resist the urge to move the chicken around and/or check on. This is an important flavor step as it caramelizes the chicken and locks in flavor.
  • Don't get cute with the sides. Make a pot of rice, like this coconut rice, then enjoy with an ice cold Red Stripe.

Nutrition

Calories: 232kcal | Carbohydrates: 13g | Protein: 3g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 313mg | Potassium: 439mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1735IU | Vitamin C: 72mg | Calcium: 55mg | Iron: 4mg
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Recipe Rating




Chenee Lewis

Monday 17th of January 2022

So delicious!! I love Caribbean curry chicken but this was my first time making it myself! This recipe was easy to follow and came out perfect.

Chandice Probst

Sunday 16th of January 2022

What an incredibly flavorful chicken dish that is actually pretty easy to make too. Great on a busier weeknight!

GUNJAN C Dudani

Sunday 16th of January 2022

super recipe with delicious taste. Images are so attractive and well explained recipe and so doable.

Silvia

Sunday 16th of January 2022

We are big fans of curry in our house and we love to try new recipes. This was delicious, I have to confess though, that I skipped the scotch bonnet pepper. Too hot for my taste.

Natalie

Sunday 16th of January 2022

I love chicken curry. It's my family's favorite weekday dinner. I will give your recipe a try for sure. Looks delicious!