Simply Delicious 20 Minute Curry Chicken
A quick and easy curry chicken recipe made with Caribbean spices, tender boneless chicken, and a rich, flavorful gravy perfect for busy weeknights and comforting family meals.
Ingredients
- 3 lbs boneless chicken cut into 1 to 1 1/2 inch pieces
- 2 tablespoon olive oil
- 1 medium onion diced
- 6 –8 cloves garlic smashed
- 1 medium tomato diced
- 1/2 teaspoon black pepper
- 1 large scotch bonnet pepper sliced
- 1 teaspoon ground roasted cumin geera
- 1 1/2 tablespoon Caribbean Green Seasoning
- 2 tablespoon curry powder
- 1 teaspoon Anchar Masala
- 3/4 teaspoon salt adjust
- 2 cups water
- 2 tablespoon chadon beni chopped
Instructions
- Wash the chicken with cool water and the juice of a lemon, lime, or vinegar if desired, then drain and pat dry. IMPORTANT! It's part of my Caribbean heritage to wash meats before using, if this does not sit well with you, please skip this step (safety reasons).
- Heat the olive oil (use any oil you prefer) in a heavy pan on medium heat, keeping a steady flame for this easy curry chicken.
- Add the onion, garlic, tomato, Caribbean Green Seasoning, Scotch bonnet pepper, black pepper, and roasted geera. Cook for 2 minutes, allowing the base to become fragrant and deeply aromatic. The gently sizzle of the action in the pot, along with the fragrance of it all happening, will fill your kitchen with a comforting hug.
- Add the curry powder and Anchar Masala and stir well. Cook for 3 minutes to fully develop the flavor of this easy curry chicken base. We're blooming the spices which makes up a curry powder.
- Add the chicken pieces and stir well to coat evenly in the curry. Cook for 5 minutes, allowing the chicken to take on that rich color and flavor.
- Add the salt and water, bring to a boil, then cook for 10 minutes until the chicken is tender and the easy curry chicken gravy forms.
- Taste and adjust salt, and check the consistency of the sauce to your liking. Keep in mind that the sauce or gravy will thicken as the curry cools.
- Turn off the heat and stir in the chopped shado beni (aka culantro). Cilantro is a suitable replacement for culantro. Typically, I'd serve this with hot Sada Roti, my Easy Coconut Rice, or the Dry Pigeon Peas Rice.
Video
Notes
Frequently Asked Questions
How can I make this easy curry chicken less spicy?You can reduce or remove the Scotch bonnet pepper. This keeps the dish flavorful while making the easy curry chicken milder. Can I use chicken breast in this easy curry chicken?
Yes, chicken breast works well, but be mindful not to overcook it as it can dry out faster than dark meat. What makes this an authentic curry chicken?
The use of Caribbean Green Seasoning, roasted geera, and Anchar Masala gives this easy curry chicken its traditional Trinbago flavor. Can I add coconut milk to this easy curry chicken?
Yes, coconut milk will add richness and a slightly creamy texture while still keeping the dish simple and delicious. What should I serve with easy curry chicken?
This easy curry chicken pairs well with rice, roti, or boiled ground provisions for a complete meal.
Tried this recipe?Let us know how it was!