Caribbean curry chicken recipe
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Ingredients:
1 lb chicken thighs or breast, cut into 1-inch cubes
1 onion, diced
1 green bell pepper, diced
1 teaspoon cumin
2 teaspoons curry powder
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 oz) can diced tomatoes, undrained
1/2 cup chicken broth
1 (15 oz) can light coconut milk
1 tablespoon chopped fresh cilantro
Instructions:
In a large saucepan or Dutch oven over medium heat, cook chicken, onion, and bell pepper until chicken is browned. Stir in cumin, curry powder, ginger, garlic powder, salt, and black pepper. Add tomatoes and chicken broth. Bring to a simmer and cook for 10 minutes. Stir in coconut milk and cilantro. Cook for 5 minutes or until heated through. Serve over rice.
This Caribbean curry chicken recipe is packed with flavor and easy to make! The perfect weeknight dinner, it can be on the table in under an hour.
The ingredients list might look long, but most of them are pantry staples. You’ll need chicken, onion, bell pepper, cumin, curry powder, ginger, garlic powder, salt, and black pepper.
For the wet ingredients, you’ll need a can of diced tomatoes (undrained), chicken broth, and light coconut milk. And don’t forget the chopped fresh cilantro for topping!
To make the curry, start by cooking the chicken, onion, and bell pepper until the chicken is browned. Then stir in all of the spices until they’re evenly distributed. Add the tomatoes and chicken broth and bring to a simmer. Cook for 10 minutes, then stir in the coconut milk and cilantro. Cook for 5 more minutes or until heated through.
Serve the Caribbean curry chicken over rice for a complete meal
