Curry Chicken

If you are looking for dinner ideas with chicken, this Caribbean favorite is a must try. It’s a perfect hearty meal. Curry Chicken is a tasty dish that brings me so much comfort. If you don’t want chicken you can always use any other meat or tofu.

Let’s get started with this delicious meal.


4 Chicken Breasts cleaned & cut into pieces, seasoned overnight
Extra Virgin Olive Oil
1 medium sweet onion, chopped
1 stalk celery, chopped
1/2 large bell pepper – can do a trio of colors
2 garlic cloves, minced
4 Roma tomatoes, diced
2 TBS Curry Powder
1 can coconut milk
1 cup water (add more if needed)
4 carrots
4 potatoes
Salt & Pepper and additional Adobo/Badia to taste.


Clean and season chicken overnight or at least a couple of hours prior to cooking. I season the chicken liberally with Goya Adobo or Badia Complete and place it in the refrigerator.

Take the chicken out of the refrigerator and chop and mince all ingredients. In a large pot, heat enough oil to brown chicken. About 3 tablespoons. Fry chicken until brown. No need to fully cook it through.

Once you have fried all chicken, remove the oil except for 1 tablespoon. Add one tablespoon butter, onion, bell pepper, celery. Sauté until translucent. Add garlic and tomatoes and sauté for about a minute. Add curry powder and sauté for another minute.

Add coconut milk and 1 cup of water and bring to a boil. Add chicken and carrots to the pot and add additional seasonings. Cook on medium/low for about 15 minutes. Once carrots begin to soften, add potatoes and cook on low until potatoes are done – about another 15-20 minutes.

You can serve this with Jasmine or Basmati rice and your favorite green veggie.

My favorite pot to use for these types of meals are Caldero pots.

If you are not sure which curry season to purchase, try Blue Mountain Curry. It’s a Jamaican curry seasoning that comes in mild (yellow cap) and hot (red cap). It’s a very flavorful seasoning and doesn’t disappoint.

Let me know your versions of this recipe.

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