spicy curry chicken Archives | CaribbeanPot.com

There’s something very WRONG about a Curry Chicken which is not spicy (IMHO). However what we’re about to make here is simply insane when it comes to raw heat.. so be warned. With an abundance of hot peppers in my garden and with my luv for spicy foods, I thought I’d share what I call my 5 Alarm Curry Chicken recipe with you. Packed with deep flavors of a good curry and the added heat from organically grown peppers, this curry chicken is absolutely delicious.

You’ll Need…

3-4 lbs Chicken (cut into pieces)
1 teaspoon salt
1/4 teaspoon black pepper
1/2 small onion (diced)
3-4 cloves garlic (diced)
1 heaping tablespoon Caribbean Green Seasoning
1/4 teaspoon black pepper
1/2 large tomato (diced)
2-3 tablespoon vegetable oil
2 habanero peppers (sliced)
2 scotch bonnet peppers (sliced)
1 fatali pepper (sliced)
4 dried cayenne peppers
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
2 tablespoon Curry powder
2-3 Carolina Reapers (cut in half)
1 cup water
1 scallion (chopped)
3-4 leaves shado beni (optional – chopped)
1 tablespoon chopped cilantro (chopped)

Important: If doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use as a some may have flour as a filler.

Let’s start by seasoning the cleaned chicken (I used legs and thighs which I cut into small pieces .. remove the skin and fat as best you can). Place the chicken pieces in a large bowl, followed by the salt, black pepper, tomato, Caribbean Green Seasoning, Habanero peppers, scotch bonnet peppers and Fatali pepper. I included the seeds of the pepper as I wanted the raw heat. Remember to wash your hands with soap and water immediately after handling such hot peppers. Stir well and allow to marinate for at least 1 hr in the fridge.

Heat the vegetable oil in a heavy pot (I used a cast iron pot) on a medium heat, then go in with the onion and garlic.. turn the heat down to as low as it will go and cook gently for 2-3 minutes. Then add the dried cayenne peppers along with the coriander and cumin seeds. Heat still on low, cook for a further 2-3 minutes.

It’s now time to add your favorite curry powder. I have a blend I make, which is based on the Madras curry blend. Mix well and cook for 3-4 minutes or until the rawness of the curry is cooked out… it gets darker in color and the spices which makes up a good curry powder is allowed to bloom. You may need to add a bit more vegetable oil.

It’s now time to crank up the heat to high and add the seasoned chicken to the pot. Stir well to coat in the curry base we created. Yes, it’s fine if the marinade goes into the pot as well. In the same bowl you marinated the chicken, swish around the cup of water to pick up any remaining marinade and set aside for use shortly.

Turn the heat down to medium, cover the pot and cook for about 5 minutes. At this point you may add the remaining Carolina peppers (if you so desire using) It will spring it’s own natural juices. Now remove the lid off the pot and take the heat up a bit to burn off any liquid in the pot. This step will intensify the curry flavor onto the chicken pieces. Be sure to have the fan above your stove on or at least open your kitchen window or risk being choked by the strong peppers.

When you can see the vegetable oil we started off with at the bottom of the pan, you may now add the water, along with he scallions and shado beni. Bring to a boil, then reduce to a simmer and cook for about 10-12 minutes.

The gravy should be somewhat thick at the point (it will thicken with the residual heat of the pot as it cools) and the chicken fully cooked (depending on how large pieces you used). Taste for salt (adjust) and top with the chopped cilantro.

There’s no mistaking that this is a very SPICY curry chicken dish and to be honest, not for most people. However if heat is your thing, you’ll love this 5 Alarm Curry Chicken dish. You can certainly add more or remove some peppers or play with different varieties of peppers if you wish.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Classic Coconut Curry Chicken With String Beans.

May 27, 2025August 7, 201314 Comments

This is a delightful dish our mom would prepare whenever there was leftover chicken from the day before (usually on a Monday). She would curry the beans and the last 5 minutes or so add in the chicken pieces for the perfect accompaniment for boiled rice or hot roti off the tawa. In this version I’ll do things a little different by doing the curry chicken base first, then we’ll add the trimmed beans and simmer it all in some coconut milk.

You’ll Need…

1.5 lbs chicken thighs
1 lb string beans
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Caribbean green seasoning
2 tablespoon veg oil
1.5 tablespoon curry powder
1/4 teaspoon amchar massala (optional)
1 shallot
4 cloves garlic
5 birds eye pepper (aka bird pepper)
1 cup coconut milk

Notes. I used a madras curry blend (made in the Caribbean). The chicken thighs were deboned, but feel free to use bone-in (about 2lbs).. cook a little longer. Do NOT cut the peppers, simply remove the stems and use whole. We’ll get some flavor from them, without the raw heat. IMPORTANT: If doing this recipe gluten free, do ensure that the curry powder has no flour filler to meet with your specific gluten free dietary needs.

Cut the chicken into 1 -2 inch pieces, wash and drain. Then season with the salt, black pepper, green seasoning and amchar massala (you can also use ground roasted geera – cumin) and allow to marinate for about 1 hour. In the meantime you can trim the string beans (simply cut off the tips and cut into 2 inch pieces).

Heat the oil in a fairly large pan on med-high, then add the chopped shallot (you can also use onion) and garlic and turn the heat down to low. Cook this gently for about 3 minutes. Then add the curry powder and stir well. Cook for a further 3 minutes to get the raw curry taste out. It will go darker in colour and go a bit grainy.

Now add the peppers (do not break them unless you want the heat) and cook for about 30 seconds, then add in the seasoned chicken and mix well to deglaze the pan and to coat the chicken pieces with the lovely curry base we created.

Turn the heat up to medium/high and cook the chicken with the lid uncovered for about 4-5 minutes. Then add the trimmed beans and coconut milk (remember to give it a good stir) and bring to a boil. Place the lid on the pan and cook for about 10 minutes (depending on how well you like your beans cooked) on a simmer (so lower the heat).

Remove the lid and time to finish off the dish. You check for salt at this point (adjust accordingly) and you can also personalize the dish at this point. Depending if you want gravy or not, you can now turn up the heat and burn off all the remaining liquid. OPTIONAL: Toss in a few cherry tomatoes, turn off the heat and place the lid back on. The residual heat will soften the tomatoes so it does not go to mush and really give the dish some colour.

This is a dish Tehya simply craves (me too) and it’s a great way to get children eating vegetables. But please try to not overcook the beans as it will take on a soggy texture and loose it’s bright flavor.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Meat & Poultry

Curry Chicken Lollipops On The Grill.

May 27, 2025June 29, 201216 Comments

As our adventure on the grill continues, I thought I’d share a very creative way to do chicken lollipops. If you’re not familiar with chicken lollipops, it’s basically the way the drumette of the wing is shaped to give the appearance of our favorite kid candy, lollipops. With that in mind I decided to make a rub to marinate the chicken lollipops in, using ingredients we would normally use on a daily basis on the islands. The slight heat and smokiness from the paprika, combined with fresh herbs and the earthy goodness of good Caribbean curry powder will certainly make this a go-to dish as you spark up your grill and invite friends over.

You’ll Need…

1 tablespoon curry powder (madras)
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon brown sugar
1/2 teaspoon mustard powder
1 tablespoon chopped parsley
1 teaspoon thyme
1 tablespoon soy sauce
2 tablespoon rum
2 cloves garlic crushed
1 teaspoon paprika
1 teaspoon onion powder

Note: Traditionally the drum part of the chicken wings are used to make the lollipop shape, but I used actual chicken drumsticks. More meat and much cheaper than purchasing chicken wings. I used a madras blend curry powder originating from the Caribbean.. just my preference.

The very first thing we need to do is to shape the lollipops (see the video below). Grab the thin end of the drumstick firmly, then carefully cut through the meat surrounding the bone, using a sawing motion and turning the thing around. Don’t try to force it, let the knife do the work. Once the skin is cut all around, use your knife to scrape down the meat from the bone. You may need to cut through a couple of sinews. Push the meat down to the other end. You should now have what looks like a handle with a ball of chicken meat at one end. * Be sure to look out for the tiny long bone which will be close to the main bone of the drumstick. It can prick you.. try to cut that out. In the pic below you’ll see 4 stages of me doing the lollipop thing. BTW, I removed the skin first.

With all my drumsticks now shaped into chicken lollipops, I washed it with lime juice (you can use lemon juice or vinegar as well) and rinse with cool water. Drain and set aside for marinating.

It’s now time to make the marinade… combine all the ingredients in a small bowl and give it a good whisk.

Pour the marinade over the trimmed and shaped chicken pieces and give it a good mix (get your hands in there). Now cover with plastic wrap and place in the fridge to marinate for at least 1 hour (try not to go beyond 3 hrs). Then bring back to room temperature while your grill heats up.

The next step is pretty straight forward, as you’ll just grill as you normally grill chicken. My grill was about 375 degrees and I pretty much cooked them for about 25-30 minutes. Rotating them every 4-5 minutes and basting with the leftover marinade in the bowl I marinated them in.

As they cook and the heat of the grill intensifies, you’ll start getting that lovely aroma of the marinade… especially the curry powder! Do keep an eye on them so they don’t overcook and dry out. But be sure to get some grill marks on them to really intensify the rich flavors we infused them with.

There’s no need for any BBQ sauce on these or you’ll destroy all the work you did to create that lovely exotic flavor from the curry powder, spices and herbs. However, the tamarind bbq sauce I shared with you a couple weeks back would make for an excellent dipping sauce for these chicken lollipops. Here’s a video on how simple it is to make that lovely tamarind bbq sauce…

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Here’s the complete video from preparation to the completed curry chicken lollipops for you to follow along…

spicy curry chicken

The Ultimate 5 Alarm Curry Chicken Recipe.

Classic Coconut Curry Chicken With String Beans.

Curry Chicken Lollipops On The Grill.

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