The Chef

Restaurants

Meals

Drinks

Restaurants›Jerks of the Caribbean›Curry Chicken Recipe

Curry Chicken Recipe

Name: Jerks of the Caribbeans Curry Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.2 kg bone-in, skinless chicken thighs (or breasts); 3 tbs plain yogurt; 1 tbs lemon juice; 3 cloves garlic cloves, minced; 1 tbs fresh ginger, grated; 1 tsp salt; 0.5 tsp ground turmeric; 3 tbs vegetable oil or ghee; 1 large yellow onion, finely chopped; 3 cloves garlic cloves, minced; 1 tbs fresh ginger, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tsp ground paprika (or mild chili powder); 2 tsp curry powder (medium-hot); 2 tbs tomato paste; 400 g canned crushed tomatoes; 400 ml coconut milk (full fat); 250 ml chicken stock or water; 1 tsp brown sugar or honey; 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.25 cup fresh cilantro leaves, chopped; 4 pieces lime wedges; 1 piece green chilies, sliced (optional); 3 cups basmati rice, cooked; 4 pieces naan or flatbread

Inspired by Jerks of the Caribbean

Time1h

Serves4

Make Curry Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Marinade

2 2/3 lb (1.2 kg) bone-in, skinless chicken thighs (or breasts)

3 tbs plain yogurt

1 tbs ReaLemon lemon juice

3 cloves Garlic cloves, minced

1 tbs Fresh ginger, grated

1 tsp Celtic sea salt

1/2 tsp Ground turmeric

Curry Base

3 tbs vegetable oil or ghee

1 large yellow onion, finely chopped

3 cloves Garlic cloves, minced

1 tbs fresh ginger, minced

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground turmeric

1 tsp ground paprika (or mild chili powder)

2 tsp curry powder (medium-hot)

2 tbs tomato paste

14 1/8 oz (400 g) canned crushed tomatoes

1 2/3 cup (400 ml) coconut milk (full fat)

1.06 cup (250 ml) chicken stock or water

1 tsp brown sugar or honey

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Finishes & Garnish

1/4 cup fresh cilantro leaves, chopped

4 pieces Lime wedges

1 piece green chilies, sliced (optional)

To serve (optional)

3 cups basmati rice, cooked

4 pieces naan or flatbread

Method

Chicken & Marinade

Marinate chicken

Trim excess fat from chicken. In a bowl combine yogurt, lemon juice, minced garlic, grated ginger, salt and turmeric. Rub the mixture evenly over the chicken pieces. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor).

Curry Base

Prepare aromatics

Heat oil or ghee in a large heavy skillet or Dutch oven over medium heat until shimmering. Add the chopped onion and cook, stirring frequently, until soft and golden, about 8–10 minutes.

Add garlic & ginger

Add the minced garlic and minced ginger to the onions and cook for 1–2 minutes until fragrant, stirring to prevent browning.

Bloom spices

Stir in ground cumin, ground coriander, turmeric, paprika and curry powder. Cook for 30–45 seconds, stirring constantly so the spices release their oils and don’t burn.

Tomato base

Add the tomato paste and cook for 1 minute, stirring. Then add the canned crushed tomatoes and bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pan.

Add liquids & season

Pour in the coconut milk and chicken stock (or water). Stir in the brown sugar, salt and black pepper. Bring the curry to a low simmer and taste; adjust seasoning if needed.

Cook chicken in sauce

Add the marinated chicken pieces to the simmering sauce, nestling them into the liquid so they are partially submerged. Cover the pan, reduce heat to low–medium, and simmer until chicken reaches an internal temperature of 74°C (165°F) and is tender, about 20–25 minutes for thighs (breasts may take slightly less). Uncover for the last 5 minutes if you want to thicken the sauce.

Adjust consistency

If the sauce is too thin, remove the chicken and increase the heat to medium-high to reduce the sauce for 3–5 minutes, stirring frequently. Return the chicken to the sauce to recoat before serving.

Finishes & Garnish

Stir in half of the chopped cilantro and sliced green chili (if using) into the curry right before serving. Sprinkle remaining cilantro on top and serve with lime wedges alongside.

To serve (optional)

Spoon curry over cooked basmati rice or serve with naan. Squeeze lime over individual portions to brighten the flavors.