Saint Lucian Curried Chicken
A flavorful and aromatic curried chicken dish, a staple in Saint Lucian cuisine, showcasing the island's blend of Caribbean and Indian influences. Tender chicken pieces are simmered in a rich curry sauce with aromatic spices, often served with rice or flatbread.
🧂 Ingredients
- 1.5 kg Chicken thighs(bone-in, skin-on, cut into pieces)
- 3 tablespoons Vegetable oil
- 2 large Onion(chopped)
- 6 cloves Garlic(minced)
- 1 tablespoon Ginger(freshly grated)
- 3 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Allspice
- 2 sprigs Thyme
- 1 whole Scotch bonnet pepper(seeded and left whole for mild heat, or minced for more spice)
- 1 can (400g) Chopped tomatoes
- 1 can (400ml) Coconut milk
- 1 cup Water or chicken broth
- Salt(to taste)
- Black pepper(freshly ground, to taste)
- Fresh parsley or cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season the chicken pieces generously with salt and black pepper.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken from the pot and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Stir in the curry powder, turmeric, cumin, and allspice. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- 5
Add the chopped tomatoes, thyme sprigs, and the whole Scotch bonnet pepper (if using). Stir well to combine.
- 6
Return the browned chicken to the pot. Pour in the coconut milk and water (or chicken broth). Stir everything together.
- 7
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- 8
Remove the thyme sprigs and the whole Scotch bonnet pepper (if you don't want it too spicy). Taste and adjust seasoning with salt and black pepper as needed.
- 9
Garnish with fresh chopped parsley or cilantro before serving.
💡 Pro Tips
- ✓For a spicier curry, mince the Scotch bonnet pepper and add it with the garlic and ginger.
- ✓If you prefer a thicker sauce, you can remove the chicken and simmer the sauce uncovered for a few extra minutes.
- ✓Serve with steamed rice, roti, or fried bakes.
🔄 Variations
- Add diced potatoes or carrots along with the tomatoes for a heartier dish.
- Use chicken breast instead of thighs, but adjust cooking time to prevent drying out.