Curry Chicken is a typical dish of the Caribbean made with curry. Coconut Curry Chicken is a variation of Curry Chicken recipe where the chicken is cooked in a spicy coconut cream sauce. Other changes include the addition of potatoes, chickpeas, green peas, and zucchini. The dish is also commonly served with white rice.
I find that many people will refer to a particular variation of Chicken dishes as a curry dish when it is not. A typical curry dish will contain the curry spice and other spices. A meal of chicken does not always contain the curry spice to be categorized as a curry dish. For example, in
For example, in Haiti, we make “Haitian Chicken en Sauce” or “Poulet Creole.” The recipe does not contain any curry. Its color is from fresh tomatoes or tomato paste. Curry chicken usually has a mustard-like color. When cooked with both curry and tomatoes the color is more on the orangey side.
My Coconut Curry Chicken does have curry, but it does not contain some of the typical spices like cardamom and ginger. There are two reasons why I decided not to add cardamom and ginger. The first reason is that coconut milk can be very overpowering and the second is simplicity. My Coconut Curry Chicken dish has a delicate and fresh taste. I am not suggesting that the other Coconut Curry chicken recipes are not tasty and fresh, but this recipe is perfectly spiced.
I am not suggesting that the other Coconut Curry chicken recipes do not have a delicate and sweet taste but merely that it is easier to cook with everyday ingredients. I always have ginger, but Cardamom is a spice I don’t always have in my pantry.
There are 3 brands I prefer to cook with, Badia Curry Powder, Simply Organic Curry Powder and McCormick Curry Powder. Each has their unique taste. I prefer to cook red meat with the McCormick brand and Badia brand. For poultry, I usually go for the Simply Organic brand and the Badia brand. Just in case if you did not know, Simply Organic is the Stop & Shop Supermarket brand.
The chicken is marinated for several hours in a mixture of spices and herbs, browned in hot oil and then cooked in a coconut spicy sauce. The recipe can be served for 4 – 8 people depending on how hungry they are. I would suggest cooking the recommended 8 chicken thighs for four people instead of eight because of my past experiences.
Four chicken thighs are usually enough for two people because I use natural chicken versus the fatty chemical injected ones. The chicken pieces are at their normal size. I am not fibbing when I say that my dish tastes really good. The hot pepper really brings out the taste of the curry. There is absolutely not a reason to be scared about the hot pepper because the membrane and seeds are removed. When you cook with habanero pepper, and if you are looking for that “kick taste,” it is best to remove the membrane and seeds.
There is absolutely not a reason to be scared about the hot pepper because the membrane and seeds are removed. When you cook with habanero pepper, and if you are looking for that “kick taste,” it is best to remove the membrane and seeds.
My Coconut Curry Chicken is delicious, creamy, simple and easy to make. There is absolutely no rule that says you have to eat a curry dish with white rice. You can eat with any type of rice or grain dish you prefer, rice and beans, rice and peas, Bulgar Wheat (Ble), cornmeal or even with boiled root vegetables.
Have fun making my Coconut Curry Chicken for you and your family and don’t forget to leave me a comment.
- 8 chicken thighs skin removed and cleaned
- 1 large onion chopped
- 4 garlic cloves chopped
- 1 teaspoon kosher salt or sea salt
- Ground black pepper to taste
- ¼ teaspoon ground cumin
- 3 whole cloves
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- Additional 2 tablespoons olive oil
- 2 sprigs flat-leaf parsley
- 2 sprigs thyme
- 1 large bay leaf
- Whole hot pepper seeded
- 1 tablespoon curry powder
- 1 ½ cup coconut milk
- Salt and pepper to taste
- Clean chicken with vinegar or lemon. Rinse well and pat dry. Place chicken thighs in a large pot or container. Add onion, garlic, salt, pepper, cumin, cloves, vinegar and olive oil. Mix well, cover and refrigerate for about 2 - 3 hours before cooking or overnight.
- Remove chicken from refrigerator and bring to room temperature. Remove chicken thighs from marinade. Shake off any excess spices.
- In a heavy-based saucepan or non stick pan heat oil. Brown chicken thighs on each side and set aside.
- In a heavy bottom pan, bring marinade to a boil. Add parsley, thyme, bay leaf, seeded hot pepper, curry powder, coconut milk and salt and pepper to taste. Cover and cook over medium heat for about 40 minutes.
- Adjust seasoning, continue to cook for another 3 - 5 minutes. Serve hot with your preferred grain side dish. (remove bay leaf, parsley and thyme before serving.