Entree: Saint Vincent and the Grenadines – Coconut Curry Chicken (Chicken simmered in a spiced coconut milk curry in the Caribbean style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 15 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) Caribbean curry powder
- 1 tsp (5 ml) ground allspice (pimento)
- 1 tsp (5 ml) dried thyme
- 1 small Scotch bonnet pepper, seeded and finely chopped
- 1 red bell pepper, sliced, approx. 6 oz (170 g)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) coconut milk (full-fat)
- 1/2 cup (120 ml) chicken stock or water
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 ml) brown sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro
- 2 scallions, thinly sliced, approx. 1 oz (30 g)

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) Caribbean curry powder
- 1 tsp (5 ml) ground allspice (pimento)
- 1 tsp (5 ml) dried thyme
- 1 small Scotch bonnet pepper, seeded and finely chopped
- 1 red bell pepper, sliced, approx. 6 oz (170 g)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) coconut milk (full-fat)
- 1/2 cup (120 ml) chicken stock or water
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 ml) brown sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro
- 2 scallions, thinly sliced, approx. 1 oz (30 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chicken thighs dry and season with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) black pepper. Toss the thighs with 1 tbsp (15 ml) of the curry powder and 1 tbsp (15 ml) lime juice; let rest 15 minutes.
2. Heat the vegetable oil in a large heavy skillet or pot over medium-high heat. Brown the chicken thighs skin-side down 4–5 minutes until golden, then flip and brown the other side 3–4 minutes. Remove chicken and set aside.
3. Reduce heat to medium. Add the onion, garlic, and ginger to the pan and sauté until softened, about 4 minutes. Stir in the remaining curry powder, allspice, thyme, and chopped Scotch bonnet; cook 1 minute until fragrant.
4. Add the red bell pepper and tomato paste; stir to combine. Pour in the coconut milk and chicken stock, scraping up any browned bits from the pan.
5. Return the browned chicken to the pot, bring to a gentle simmer, cover, and cook 25–30 minutes until the chicken is cooked through and tender. Uncover for the last 5–10 minutes if you prefer a slightly thicker sauce.
6. Stir in the brown sugar and remaining lime juice, then taste and adjust salt and pepper. Garnish with chopped cilantro and sliced scallions. Serve hot with steamed rice or boiled provision.

1. Pat the chicken thighs dry and season with 1 tsp salt and 1/2 tsp black pepper. Toss the thighs with 1 tbsp of the curry powder and 1 tbsp lime juice; let rest 15 minutes.
2. Heat the vegetable oil in a large heavy skillet or pot over medium-high heat. Brown the chicken thighs skin-side down 4–5 minutes until golden, then flip and brown the other side 3–4 minutes. Remove chicken and set aside.
3. Reduce heat to medium. Add the onion, garlic, and ginger to the pan and sauté until softened, about 4 minutes. Stir in the remaining curry powder, allspice, thyme, and chopped Scotch bonnet; cook 1 minute until fragrant.
4. Add the red bell pepper and tomato paste; stir to combine. Pour in the coconut milk and chicken stock, scraping up any browned bits from the pan.
5. Return the browned chicken to the pot, bring to a gentle simmer, cover, and cook 25–30 minutes until the chicken is cooked through and tender. Uncover for the last 5–10 minutes if you prefer a slightly thicker sauce.
6. Stir in the brown sugar and remaining lime juice, then taste and adjust salt and pepper. Garnish with chopped cilantro and sliced scallions. Serve hot with steamed rice or boiled provision.