caribbean chicken curry

(1 rating)
Recipe by
Lori Brown
Murfreesboro, TN

If you love curry and want something easy to put together, you'll want this recipe.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 30 Min

Ingredients For caribbean chicken curry

  • 1 Tbsp
    olive oil
  • 1 lb
    boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1 md
    onion, thinly sliced
  • 1 clove
    garlic, pealed and chopped
  • 2 tsp
    hot curry powder ( i use a mild curry powder)
  • 1 can
    condensed cream of chicken soup, (you can use reduced fat, low sodium if you like)
  • 1 1/3 c
    milk, 1% ( or whatever milk you have on hand)
  • 1 md
    tomato, seeded and chopped
  • 1
    mango, peeled, pitted and thinly sliced
  • 1/4 c
    dark raisins or whatever raisin you have on hand or you can leave them out.
  • 1 c
    couscous prepared with 1 cup chicken broth

How To Make caribbean chicken curry

  • 1
    Add oil to a large pot and heat over medium-high heat. Season chicken with 1/4 tsp. salt and the pepper. Add to the pot and cook for 7 minutes. Remove to a plate.
  • 2
    Add onion and garlic and cook, stirring, 5 minutes, until lightly browned. Add the curry and cook for 1 minute. In a medium sized bowl, whisk together the condensed soup and milk, and stir into pot.
  • 3
    Add remaining 1/4 tsp.salt, tomato, mango, raisins, chicken and any juices from the plate. Bring to a boil, lower heat and simmer with the lid slightly ajar for 25 minutes, stirring occasionally. Serve with cooked couscous.

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