Caribbean Curry Chicken Bowl
Caribbean curry leans on the same turmeric-and-coriander backbone as Indian curry but swaps in allspice, clove, and a whisper of Scotch bonnet for a warmer, rounder heat. Blooming the curry powder in hot oil before anything else hits the pan unlocks its oils — that's the step that separates a muddy curry from a fragrant one. The chicken simmers in coconut milk until tender, then lands on rice cooked in the same coconut milk with kidney beans, so nothing in the bowl feels like an afterthought. Sweet fried plantains and a quick pickled onion finish it with the sweet-and-briny contrast that makes a bowl feel like a meal.
Dinner · Gluten-free, High-protein • 60 min
Ingredients
- For the chicken:
- 1½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
- 3 tablespoons Caribbean curry powder, divided
- 1¼ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 2 tablespoons coconut oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 Scotch bonnet or habanero chile, left whole with a small slit
- 3 sprigs fresh thyme
- 1 can (13.5 ounces) full-fat coconut milk
- ½ cup chicken stock
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- 2 scallions, thinly sliced (white and green parts separated)
- For the rice and peas:
- 1 cup long-grain white rice, rinsed
- 1 cup full-fat coconut milk
- 1 cup water
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 sprig fresh thyme
- 1 scallion, left whole
- ½ teaspoon kosher salt
- For the plantains and pickled onion:
- 2 ripe plantains (yellow with black spots), peeled and sliced ½-inch thick on the bias
- 2 tablespoons coconut oil
- ½ red onion, thinly sliced
- 2 tablespoons fresh lime juice
- ¼ teaspoon kosher salt
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Steps
- Pickle the onion: In a small bowl, toss the red onion with 2 tablespoons lime juice and ¼ teaspoon salt. Set aside to soften for at least 15 minutes, stirring once or twice.
- Season the chicken: Toss the chicken pieces with 1 tablespoon of the curry powder, ½ teaspoon salt, and the black pepper. Set aside while you start the rice.
- Make the rice: In a medium saucepan, combine the rinsed rice, 1 cup coconut milk, 1 cup water, kidney beans, thyme sprig, whole scallion, and ½ teaspoon salt. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 18 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and discard the thyme sprig and scallion.
- Start the curry: Heat 2 tablespoons coconut oil in a Dutch oven or large heavy pot over medium-high heat. Add the remaining 2 tablespoons curry powder and bloom it in the oil, stirring constantly, until fragrant, about 30 seconds — don't let it scorch.
- Add the onion, garlic, ginger, thyme sprigs, and Scotch bonnet to the pot. Cook, stirring, until the onion softens, about 4 minutes.
- Add the chicken and sear, turning occasionally, until lightly browned on all sides, about 5 minutes.
- Pour in the can of coconut milk and the chicken stock, scraping up any browned bits. Bring to a simmer, then reduce heat to medium-low and cook, uncovered, stirring occasionally, until the sauce thickens slightly and the chicken reaches 165°F at the center, about 18–20 minutes.
- Remove and discard the thyme sprigs and Scotch bonnet (or leave the chile in for extra heat, warning guests). Stir in the scallion whites and 1 tablespoon lime juice. Taste and add the remaining salt as needed.
- Fry the plantains: While the curry simmers, heat 2 tablespoons coconut oil in a nonstick skillet over medium heat. Add the plantain slices in a single layer and cook until golden and caramelized, 2–3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.
- Assemble: Divide the rice among bowls, spoon the curry and sauce over it, and top with plantains, drained pickled onion, and scallion greens. Serve with lime wedges.
Tips & Variations
Make Ahead
The curry base (steps 4–7) improves after a rest — cook it up to 2 days ahead and reheat gently with a splash of stock or water. The pickled onion keeps for a week refrigerated. Rice is best made the day of, though leftovers reheat well with a splash of water. Plantains are crispiest fried just before serving.
Storage
Refrigerate curry, rice, and plantains in separate airtight containers for up to 3 days (pickled onion up to a week). Reheat the curry and rice together in a covered pan over low heat with a splash of water; reheat plantains in a dry skillet to re-crisp.
Substitutions
Boneless, skinless chicken breasts work in place of thighs — reduce the simmer time to 12–15 minutes so they don't dry out. Use Madras curry powder if you can't find Caribbean curry powder; the flavor is brighter and less sweet. Brown or jasmine rice both work (adjust the water per package directions). Swap the plantains for sautéed sweet potato cubes, and skip the Scotch bonnet entirely for a milder, family-friendly bowl.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
