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Coconut Curry Chicken, a simple, easy, and tasty dish

Coconut Curry Chicken, a simple, easy, delicate and tasty dish prepared with chicken thighs cooked in a spicy and tantalizing coconut sauce.
5 from 4 votes
Prep Time 3 hrs 20 mins
Cook Time 50 mins
Total Time 4 hrs 10 mins
Cuisine Caribbean


  • 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.


Use a good brand of curry powder.


Serving: 1grams
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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