This recipe for Boneless Curry Chicken aims to provide a straightforward and delicious option for both novice cooks and those unfamiliar with Caribbean cuisine. It is designed to eliminate the complexities often associated with traditional Caribbean curry recipes, such as the use of pre-made green seasoning, bone-in chicken, and hard-to-find ingredients like culantro (bandhania) and pimento pepper.
This rendition also eliminates the need for extended cooking times while ensuring an uncompromised burst of flavor. Whether enjoyed with rice, curry aloo, dhal, with a dash of habanero for extra heat, this recipe offers a versatile culinary experience. It can also be paired with various types of roti (paratha, sada roti, dhalpuri, dosti roti, aloo roti, lentil puri, peas puri) for a satisfying meal.
Seen below with a 10 min Instant Pot Dhal–Printable recipe coming soon–see video tutorial below.
This Boneless Curry Chicken recipe is a testament to simplicity and taste, providing a quick and flavorful dish without compromising on the essence of traditional Caribbean cuisine.
Enjoy the flavors of the Caribbean with every mouthful.
Chicken Preparation: Begin by cutting the boneless chicken thighs into 1-inch cubes. Rinse the chicken thoroughly with a solution of fresh lime or lemon juice and water. Drain the chicken pieces well.
Seasoning the Chicken: Season the chicken with finely chopped scallions, cilantro, tomato, fresh thyme, salt, and black pepper. Mix these seasonings thoroughly to ensure an even distribution of flavor.
Heating the Oil: In a heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil (EVOO) over high heat. When the oil is hot, introduce the sliced onion and hot pepper. Cook these ingredients until the edges of the onion turn a delightful golden brown.
Adding Curry Powder: Add the curry powder and a quarter cup of water to the pot. Stir continuously for approximately 2 minutes, allowing the curry powder to infuse the oil and create a fragrant mixture.
Adding Chicken: Stir in the seasoned chicken, ensuring that it’s well combined with the curry mixture.
Cooking Time: Cover the pot, reduce the heat to medium-low, and allow the chicken to cook for 20 minutes. Stir the mixture every 5 minutes to prevent sticking. There should be some sauce in the pot to create a moist curry. If it appears dry, add a small amount of water and boil for an additional minute.
Final Seasoning: Taste the dish and adjust the salt level if required.
Calories: 451kcal | Carbohydrates: 4g | Protein: 28g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 716mg | Potassium: 449mg | Fiber: 1g | Sugar: 1g | Vitamin A: 329IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg