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belizean curry chicken recipe

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.
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Prep Time 20 minutes
Cook Time 40 minutes
optional marinating 1 hour
Total Time 2 hours
Servings: 4
Course: Dinner, Main Course
Cuisine: Belizean, Caribbean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups

Method
 

Clean and season the chicken
  1. 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
  1. 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
  1. Add chicken pieces to the pot. Turn to coat and brown on all sides. Do not rush this step.
Simmer until tender
  1. 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
  1. After about 35 minutes, uncover if needed. Let sauce reduce until thick. Taste and adjust salt if needed.

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.