Belizean Curry Chicken Recipe
A traditional Belizean curry chicken cooked slow with coconut milk, warm spices, and simple steps. This easy home-style recipe delivers rich flavor without stress.
Yield: 4
Calories: 420kcal
Cost: 12
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups
Materials
- 2.5 lb Chicken pieces Bone-in thighs and legs
- 1 large Onion Chopped
- 4 cloves Garlic Minced
- 1 inch Fresh ginger Grated
- 2 tbsp Curry powder Madras style preferred
- 1 tsp Turmeric
- 1 tsp Cumin geera
- 1 tsp Paprika
- 1 cup Coconut milk Full fat
- 0.5 cup Water or chicken stock
- 2 medium Potatoes Cut into chunks
- 1 large Carrot Sliced
- 1 whole Scotch Bonnet pepper Keep whole
- Salt To taste
- Black pepper To taste
- Oil For cooking
Instructions
Clean and season the chicken
- Wash chicken with lime or vinegar. Rinse and pat dry. Season with onion, garlic, salt, and black pepper. Rest for 1 hour if possible.
Cook the base
- Heat oil in a pot over medium heat. Add onion and garlic. Stir until soft. Add curry powder and spices. Stir gently so they do not burn.
Brown the chicken
- Add chicken pieces to the pot. Turn to coat and brown on all sides. Do not rush this step.
Simmer until tender
- Pour in coconut milk and water. Add potatoes and carrot. Place whole Scotch Bonnet on top. Cover and cook on low heat.
Adjust and thicken
- After about 35 minutes, uncover if needed. Let sauce reduce until thick. Taste and adjust salt if needed.
Video
Notes
- Keep the Scotch Bonnet whole for flavor without heat.
- Curry thickens naturally when cooked uncovered.
- Tastes even better the next day.
- Bone-in chicken gives the best flavor.