Caribbean Curry Chicken with Coconut Rice

Nutrition · per serving

Steps

1. 1

   Heat the oven to 220°C, or 200°C fan. Pat the chicken dry, then toss it with curry powder, salt, black pepper and oil so every piece is evenly coated.

   300 g boneless, skinless chicken thighs, cut into 3 cm pieces2 teaspoons mild curry powder¾ teaspoon fine salt¼ teaspoon black pepper1 tablespoon vegetable oil
2. 2

   Place the rinsed rice, coconut milk, chicken stock, onion and garlic in a 24 cm ovenproof frying pan or shallow baking dish. Stir well and spread the rice into an even layer.

   150 g long-grain white rice, rinsed200 ml coconut milk250 ml chicken stock1 small, about 100 g yellow onion, finely chopped2 cloves garlic, finely chopped
3. 3

   Arrange the seasoned chicken over the rice and cover the pan tightly with foil or a lid. Bake for 15 minutes. Keeping the pan covered helps the rice steam rather than dry out.

   300 g boneless, skinless chicken thighs, cut into 3 cm pieces
4. 4

   Remove the cover and scatter the sweetcorn over the top. Bake uncovered for 5 to 7 minutes more, until the chicken reaches 75°C in the centre and the rice is tender. If the rice is still firm, add 2 tablespoons of hot water, cover and bake for 3 minutes.

   100 g sweetcorn, drained
5. 5

   Remove from the oven, cover loosely and rest for 3 minutes. Fluff the rice gently, fold through half the spring onions, and garnish with the remainder before serving.

   3 spring onions, thinly sliced

Origin & History

Curry became an important part of Caribbean cooking through the migration of Indian communities to the region, especially Trinidad and Guyana. Caribbean versions commonly combine curry spices with coconut, aromatics and sweet vegetables, creating a style distinct from South Asian preparations.