In this recipe I’ll show you how simple it is to cook super-fast curry chicken, which is finger-licking-GREAT and comforting on many levels. After posting an image of this curry dish on Instagram a while back there were several requests from people to share the recipe, so I thought I’d pull out the camera and document the process for you (any excuse to cook curry chicken). In the recipe I’ll be using de-boned chicken thighs, but you can also use chicken breast if you so desire. I’d just cut the pieces a little bigger so it doesn’t over-cook if following the recipe precisely.
2-3 lbs boneless/skinless chicken thigh
2 tablespoon veg oil (or more)
1 tablespoon Caribbean Green Seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium tomato (diced)
1 small onion
4 cloves garlic
3 birds eye pepper (or scotch bonnet or habanero – 1/4)
1/4 teaspoon cumin seeds
1 1/2 tablespoon curry powder
1 1/2 cups water
1 tablespoon chopped cilantro
IMPORTANT Note: If doing this recipe gluten free, please go though the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder, which may contain flour as a filler.
- season the chicken pieces (cut into 1 inch pieces) with the salt, Caribbean Green Seasoning, black pepper and tomato (mix well)
- heat the oil in a heavy pot (you could use a non stick pot to cut back on the amount of oil you use) on a medium heat
- go in with the diced onion, smashed garlic, birds eye pepper (you can also use a piece of scotch bonnet or habanero) and cumin seeds – turn the heat down to low and cook gently for 3 minutes
- add the curry powder, mix well and toast the spices which makes up the curry and to cook off any “raw” curry taste at the end. Heat still on low – 3 minutes (it will go darker and clump)
- turn the heat up to med/high and start adding the seasoned chicken (it’s ok if the tomato goes in) – stir well to pick up all the curry goodness from the bottom of the pot and to coat the chicken pieces
- stir well and cook uncovered for 4-5 mins
- turn up the heat to burn off all liquid which sprouted naturally – about 3 minutes (try to get back to the oil you started off with – it will infuse the chicken with the curry flavor)
- put the water in the same bowl you marinated the chicken in… swish around before now adding to the pot and bring to a boil
- cook uncovered until the chicken is fully cooked and you achieve the consistency of gravy you like – about 5-7 minutes
- taste for salt and adjust accordingly, then turn the heat off and add the chopped cilantro (coriander) or Shado beni (aka culantro)
I added 2 of the peppers whole (be sure not to break while cooking and remove before serving) and I broke one into pieces for the raw heat. By cooking them whole, you’ll get a lovely flavor and not that raw heat many people cannot handle.
Absolutely one of the fastest and best curry chicken you’ll ever eat or serve to your family or friends. There’s no need to marinate overnight, however you can marinate for an hour or two if you have time.