Caribbean Curry Chicken Bowls
Tender chicken simmered in creamy coconut curry with sweet bell pepper and warm allspice, served over fluffy rice and finished with fresh lime.
Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 pounds chicken thighs, boneless, skinless
- 1.5 cups long-grain white rice
- 2.25 cups water
- 2 tablespoons vegetable oil
- 1 medium yellow onion
- 1 large bell pepper
- 3 cloves garlic
- 2 tablespoons curry powder
- 0.5 teaspoon ground allspice
- 1 14-ounce can unsweetened coconut milk
- 1.25 teaspoons kosher salt
- 0.25 teaspoon black pepper
- 1 medium lime
Cooking instructions
- Rinse the rice until the water runs mostly clear. Combine it with the water and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork. (about 23 min) — Low
- While the rice cooks, cut the chicken into 1-inch pieces. Dice the onion and bell pepper, and mince the garlic. (about 5 min) — Room temperature
- Heat the oil in a large skillet over medium-high heat. Add the chicken, remaining 3/4 teaspoon salt, and black pepper. Cook, stirring occasionally, until lightly browned, about 4 minutes; the chicken does not need to be fully cooked yet. (about 4 min) — Medium-high
- Add the onion and bell pepper. Cook until slightly softened, about 4 minutes. Stir in the garlic, curry powder, and allspice, and cook until fragrant, 30 seconds. (about 5 min) — Medium
- Pour in the coconut milk and stir to loosen any browned bits. Bring to a gentle simmer, reduce the heat to medium-low, and cook uncovered until the sauce thickens slightly and the chicken reaches 165°F in the thickest piece, 8 to 10 minutes. (about 10 min) — Medium-low
- Taste and adjust the salt if needed. Divide the rice among bowls, spoon the curry over it, and squeeze lime wedges over each serving. (about 2 min) — Room temperature