1/2 Photos of Uncle Rick's Caribbean Chicken Curry (Revised)
This curry is a spice-lover's dream...and a real crowd-pleaser. It's wonderful comfort food on a cold fall or winter's day.
My Private Note
Units: US | Metric
- 907.18 g boneless skinless chicken thighs (fat and skin off)
- 44.37 ml canola oil (or less) or 44.37 ml olive oil (or less)
- 44.37 ml chopped fresh garlic
- 2 large potatoes (Yukon Golds if possible)
- 2.46 ml ginger puree (bottled)
- 59.16 ml good hot indian curry powder (more to taste)
- 2.46 ml cayenne powder (optional)
- 7.39 ml salt (or to taste)
- 14.79 ml garam masala powder
- 2 medium onions, finely diced
- 1 whole cinnamon stick
- 946.0 ml chicken stock (homemade or canned)
- paprika (to garnish)
- toasted shaved almonds (to garnish)
- 1Cut chicken thighs into large bite-sized pieces and set aside.
- 2Peel (or, wash and leave un-peeled) and dice potatoes into 1/2 inch chunks and set aside.
- 3Peel and finely chop onion and set aside.
- 4Add oil, onions, and ginger puree to a"cold", large, non-stick Dutch oven pan or large pot and set heat to medium.
- 5Stir-fry for about 8-10 minutes or until the onion is golden and even slightly browned.
- 6Add garlic and stir-fry for another 3 minutes being careful not to burn the garlic.
- 7Add 3 heaping Tbs. of the curry powder to the pot and stir in with the garlic, ginger, salt, and onions for 1 minute more.
- 8Add 3/4 cup of the chicken stock and bring to a low boil.
- 9Add the chicken and stir an additional few minutes to 'sear' the chicken.
- 10Place the diced potatoes on top of the chicken pieces and then add the remaining chicken stock to the pan 1 cup at a time as necessary until the potatoes are"covered" by the liquid.
- 11Add more curry powder if desired ( -- and I always desire) along with the garam masala and the cinnamon stick.
- 12Mix in gently.
- 13Make sure that the potatoes are still "covered" by the liquid.
- 14Bring heat down to medium low.
- 15Cook uncovered until the potatoes are fork tender (about 20 minutes).
- 16Do not overcook the chicken or potatoes!
- 17After 15 minutes (approx.), turn heat down to low and add the rest of any additional curry powder that you desire, the cayenne, more salt (you'll find that the potatoes have taken a lot of the salt away and the sauce may now be a bit bland).
- 18Remove cinnamon stick, mix well, and continue to cook on low for an additional 5-10 minutes.
- 19Turn off heat and taste.
- 20Adjust seasonings if needed.
- 21If the curry sauce is too thin at this point, simply remove some of the potatoes from the pot and mash them with a fork in a small bowl then return the mashed potatoes to the pot and stir in gently.
- 22The mashed potato will now act as a sauce thickener.
- 23Serve on a white plate atop basmati or long grain rice.
- 24Garnish the white plate with a dusting of paprika around its edge.
- 25Sprinkle toasted shaved almonds on top of the curry.
- 26Let ‘Uncle Rick’ know how it turns out!
- 27NOTE: Homemade chicken stock honestly DOES make a difference!
- 28And… by the way --.
- 29This dish is even better the next day -- and the day after that.
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Nutritional Facts for Uncle Rick's Caribbean Chicken Curry (Revised)
Serving Size: 1 (376 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 429.7
- Calories from Fat 140
- Total Fat 15.6 g
- Saturated Fat 2.6 g
- Cholesterol 130.7 mg
- Sodium 952.3 mg
- Total Carbohydrate 34.4 g
- Dietary Fiber 4.8 g
- Sugars 5.2 g
- Protein 37.5 g
The following items or measurements are not included: