If you’re looking for a dish bursting with flavor, has a hint of spice, and leaves you craving more, then Curry Stew Chicken is the answer.

This Caribbean favorite combines the savory, rich depth of curry with the caramelized goodness of stewed chicken. Whether it’s a weeknight dinner or a special gathering, this recipe will please everyone.

What is Curry Stew Chicken?

Curry Stew Chicken is a flavorful dish in the Caribbean, particularly in Trinidad and Tobago.

It’s a unique blend of two beloved cooking techniques: curry and stewing. Traditional curry involves cooking meat with a mixture of curry powder, spices, and herbs to develop a deep, fragrant flavor.

While stewing includes caramelizing sugar to give the meat a rich, slightly sweet undertone and beautiful golden color.

When you combine these two methods, you get Curry Stew Chicken.

Ingredients for Curry Stew Chicken

2 lbs chicken (bone-in, cut into pieces)
2 tablespoons curry powder
2 tablespoons brown sugar
2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon grated ginger
1 medium tomato, chopped
2 tablespoons green seasoning (Caribbean herb and spice blend)
1 sprig thyme (or 1 teaspoon dried thyme)
1 cup water
1 teaspoon salt (adjust to taste)
1 scotch bonnet pepper (optional for heat)
Juice of 1 lime or lemon (to clean the chicken)

How to Make Curry Stew Chicken

Clean and Season the Chicken

Rinse the chicken pieces with lime or lemon juice and water.

Season the chicken with green seasoning, salt, garlic, and ginger Let it marinate for at least 30 minutes or overnight for the best flavor.

Some people add the curry while seasoning. (You can do this too, instead of adding it while burning the sugar).

Start the Curry and Caramelize the Sugar

Create a curry paste by adding two tablespoons of water, curry powder, and some green seasoning

Heat 2 tablespoons of oil in a heavy-bottomed pot or Dutch oven over medium heat.

Add the brown sugar to the pot and let it melt. Watch closely as the sugar bubbles and turns into a deep caramel color.

Put in the curry paste and let it cook for 5 seconds. If the curry is in the seasoned chicken then skip this step.

Brown the Chicken

Carefully add the seasoned chicken pieces to the pot. Stir to coat the chicken in the caramelized sugar and curry mixture. This creates the “stew” flavor and gives the chicken its beautiful golden-brown color.

Let the chicken brown for 5–7 minutes, turning occasionally to ensure even cooking.

Add Aromatics and Liquid

Add the chopped onions, tomatoes, thyme, and scotch bonnet pepper (if using). Stir everything together, ensuring the flavors combine.

Pour in 1 cup of water, ensuring the chicken is partially submerged.

Cover the pot and reduce the heat to low. Let the chicken simmer for 20–25 minutes, stirring occasionally.

Final Touches

Taste the curry stew and adjust the seasoning if needed. Add more salt or black pepper as desired.

Remove the scotch bonnet pepper if you prefer less heat and discard the thyme stem.

Allow the sauce to thicken slightly before turning off the heat.

What to Eat with Curry Stew Chicken?

Rice – White rice, jasmine rice, or coconut rice is the perfect choice to soak up the rich curry sauce.

Roti – A soft, flaky roti is an authentic Caribbean pairing that complements the bold flavors.

Boiled Provisions – Serve curry stew chicken with boiled yams, green bananas, cassava, or plantains for a hearty meal.

Macaroni Pie – A baked macaroni and cheese casserole adds a deliciously cheesy contrast to the spicy curry.

Vegetables – Steamed cabbage, sautéed spinach, or a fresh cucumber salad provides a light and refreshing balance.

Storage Tips

Refrigerating: Allow leftover curry stew chicken to cool completely. Store it in an airtight container in the refrigerator for up to 3–4 days.

Freezing: For longer storage, freeze the curry stew chicken in a freezer-safe container or bag for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating: Warm the chicken gently on the stovetop over medium heat. Add a splash of water or chicken stock to prevent the sauce from drying out.

Frequently Asked Questions (FAQ)

1. Can I use boneless chicken for curry stew chicken?
Yes, you can use boneless chicken thighs or breasts. However, bone-in chicken adds more flavor to the dish during the cooking process.

2. What type of curry powder should I use?
Any Caribbean-style curry powder works well. If you prefer a milder taste, look for a mild curry powder. For extra heat, choose a spicier blend or add additional peppers.

3. Can I make this dish ahead of time?
Absolutely! Curry stew chicken tastes even better the next day as the flavors have more time to develop. Make it ahead and store it in the fridge.

4. How spicy is curry stew chicken?
The spiciness depends on your preference. Scotch bonnet peppers can add a lot of heat, so use them sparingly or omit them entirely if you want a milder dish.

5. Can I add vegetables to the curry stew?
Yes! You can add potatoes, carrots, or peas to the pot while the chicken is simmering. This makes the dish more filling and adds a nice texture.

Curry Stew Chicken is a must-try recipe that brings the vibrant flavors of the Caribbean to your kitchen. It’s a comforting, rich, and savory dish that’s perfect for family dinners or special occasions. With its unique blend of curry spices, green seasoning, and caramelized sweetness, this dish is sure to impress.

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