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Caribbean Chicken Thigh Curry Recipe

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4.3 from 88 reviews

This Caribbean Chicken Thigh Curry is a flavorful slow-cooked dish featuring tender chicken thighs infused with aromatic Jamaican curry powder, garlic, fresh herbs, black beans, and tomatoes. Perfectly paired with rice and garnished with fresh coriander, it offers a hearty and comforting meal with rich Caribbean flavors.

Ingredients

Chicken Marinade

  • 500g chicken thigh fillets (skinless, boneless)
  • 2 tbsp Caribbean curry powder
  • 3 garlic cloves, crushed

Main Ingredients

  • 400g tinned black beans, drained
  • 400g chopped tomatoes (tinned)
  • Handful fresh thyme
  • Handful fresh coriander
  • Salt, to taste
  • Sugar, to taste

To Serve

  • Rice, cooked
  • Fresh coriander, for garnish

Instructions

  1. Marinate the chicken: Trim any excess fat from the chicken thigh fillets. Add the Jamaican curry powder and crushed garlic cloves to the chicken, and stir well to evenly coat all the pieces.
  2. Brown the chicken: Heat oil in a slow cooker pan over medium-high heat (or use a separate pan if the slow cooker base is not hob safe). Add the marinated chicken thighs and cook for about 3 minutes on one side until browned. Flip and brown the other side; the chicken does not need to cook through at this stage, just develop a nice color.
  3. Add remaining ingredients: Incorporate the drained black beans, chopped tomatoes, salt, sugar, fresh coriander, and fresh thyme into the browned chicken in the pan. Stir everything together thoroughly to combine.
  4. Slow cook the curry: Transfer the entire mixture into the slow cooker. Cook on high for 4 hours or on low for 8 hours, until the chicken is tender and fully cooked, and the sauce has thickened slightly.
  5. Serve: Once cooked, serve the curry hot over cooked rice and garnish generously with fresh coriander on top for added freshness and flavor.

Notes

  • If your slow cooker pan is not hob safe, do the browning step in a separate skillet and then transfer everything into the slow cooker.
  • Adjust salt and sugar to your taste to balance the flavors of the curry.
  • For extra heat, consider adding chopped scotch bonnet peppers during cooking.
  • This dish keeps well and can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Serve with steamed rice or traditional Caribbean side dishes like fried plantains for a complete meal.

Find it online: https://recipethrive.com/caribbean-chicken-thigh-curry-recipe/