Caribbean Chicken Curry

Caribbean Chicken Curry Recipe

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Lori Brown


If you love curry and want something easy to put together, you'll want this recipe.

★★★★★ 1 vote
20 Min
30 Min


1 Tbsp
olive oil
1 lb
boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 tsp
1/4 tsp
black pepper
1 medium
onion, thinly sliced
1 clove
garlic, pealed and chopped
2 tsp
hot curry powder ( i use a mild curry powder)
1 can(s)
condensed cream of chicken soup, (you can use reduced fat, low sodium if you like)
1 1/3 c
milk, 1% ( or whatever milk you have on hand)
1 medium
tomato, seeded and chopped
mango, peeled, pitted and thinly sliced
1/4 c
dark raisins or whatever raisin you have on hand or you can leave them out.
1 c
couscous prepared with 1 cup chicken broth


1Add oil to a large pot and heat over medium-high heat. Season chicken with 1/4 tsp. salt and the pepper. Add to the pot and cook for 7 minutes. Remove to a plate.
2Add onion and garlic and cook, stirring, 5 minutes, until lightly browned. Add the curry and cook for 1 minute. In a medium sized bowl, whisk together the condensed soup and milk, and stir into pot.
3Add remaining 1/4 tsp.salt, tomato, mango, raisins, chicken and any juices from the plate. Bring to a boil, lower heat and simmer with the lid slightly ajar for 25 minutes, stirring occasionally. Serve with cooked couscous.

About Caribbean Chicken Curry

Course/Dish: Chicken