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Creamy Coconut Chicken Curry with Plantains

A rich and golden Caribbean-style curry featuring tender chicken, chickpeas, and coconut milk, served with sweet fried plantains and basmati rice.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Caribbean, Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Curry Base
  • 1.5 lbs chicken thighs boneless, skinless, chopped
  • 1 can chickpeas drained and rinsed
  • 13.5 oz coconut milk full fat
  • 1 cup chicken stock
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp cumin
Sides & Garnish
  • 2 ripe plantains yellow with black spots
  • 0.25 cup vegetable oil for frying
  • 2 cups basmati rice cooked
  • 0.5 cup cilantro chopped
  • 1 red chili sliced

Equipment

  • Large skillet or Dutch oven
  • Frying pan
  • Chef's knife
  • Cutting board

Method
 

  1. Season chicken pieces with salt and pepper. Sear in a large skillet with 1 tbsp oil over medium-high heat until golden. Remove and set aside.
  2. In the same pan, add remaining oil and sauté onions for 5 minutes. Add garlic and ginger, cooking for 1 minute.
  3. Stir in curry powder, turmeric, and cumin. Cook for 1-2 minutes to bloom spices.
  4. Pour in chicken stock and coconut milk, scraping the bottom of the pan. Add chickpeas and return chicken to the pan.
  5. Simmer on low heat for 15-20 minutes until sauce thickens and chicken is cooked through.
  6. While curry simmers, slice plantains. Heat oil in a separate pan and fry plantains until golden brown and caramelized (2-3 mins per side).
  7. Serve curry in bowls over rice, topped with fried plantains, fresh cilantro, and sliced red chilies.

Notes

For a spicier kick, add a pinch of cayenne pepper or a scotch bonnet pepper to the sauce while simmering. Remove the whole pepper before serving.