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
  • 1
    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

How to Make Caribbean Chicken Curry


  1. Add 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.
  2. Add 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.
  3. Add 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.

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About Caribbean Chicken Curry

Course/Dish: Chicken

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