Caribbean Coconut Curry Recipe

Caribbean Coconut Curry Recipe

Indian spiced chicken drumsticks simmered in coconut milk and spinach for a bold Caribbean twist.

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Recipe Highlights

⭐ Prep Time: 15 minutes
⭐ Cook Time: 35 minutes
⭐ Servings: 3-4
⭐ Key Ingredients: Chicken drumsticks, curry powder, coconut milk, spinach, garlic
⭐ Who This Recipe Is For: Anyone craving a rich, comforting Caribbean-Indian fusion curry.
⭐ Variations: Swap drumsticks for chicken thighs; adjust hot pepper for more or less heat.

Caribbean Coconut Curry Recipe

I’m Guyanese, so curry is a regular part of my cooking. I love making this spicy, flavorful chicken curry for quick dinners, and my whole family enjoys it a lot.

It’s cooked with curry spices, garlic, herbs, spinach, and creamy coconut sauce. The chicken becomes soft and full of flavor.

It’s an easy one pot meal that is tasty, and comforting and can be served with rice or roti; perfect for the whole family!!

Check out a few other favourites on the blog:

Why You’ll Love This Recipe

  • Rich and flavorful: A perfect mix of creamy coconut and warm curry spices in every bite.
  • Easy to make: Simple steps that are great for both beginners and busy days.
  • Comforting and satisfying: A hearty dish that feels warm, filling, and homemade.
  • Versatile meal: Pairs well with rice, bread, or vegetables for a complete dinner.

Caribbean Coconut Curry Recipe

Substitutions & Variations

  • Use Chicken Thighs Instead: You can swap drumsticks for chicken thighs. They stay tender and juicy and cook in the same amount of time, and hold the curry flavor beautifully. If using boneless thighs, reduce the cooking time slightly to prevent them from drying out.
  • Choose the Right Curry Powder: Caribbean curry has a mild but rich flavor. You can try different brands like Indi, Chief, or Blue Mountain. They all give a slightly different taste, so pick the one you like best.
  • Where to Buy Caribbean Spices: If you can’t find Caribbean spices nearby, don’t worry. You can easily order them online from stores like Amazon or Caribbean markets that sell authentic ingredients.

Serving Suggestions

  • Serve it hot with steamed rice to soak up the rich and creamy sauce.
  • Pair it with warm flatbread or roti for a complete and satisfying meal.
  • Add a fresh side salad to bring balance and a light, refreshing taste.
  • Garnish with fresh herbs before serving for added flavor and a fresh finishing touch.

Storage and Reheating 

  • Store properly: Let the curry cool, then keep it in an airtight container in the fridge for up to 3 days.
  • Freeze for later: You can freeze the curry for up to 2 months. Store it in a sealed container and thaw before reheating.
  • Reheat gently: Warm the curry on low heat on the stove, stirring occasionally to keep the sauce smooth.
  • Add moisture if needed: If the curry becomes thick, add a little water or coconut milk while reheating to bring back its creamy texture.

Frequently Asked Questions

1. What is Caribbean coconut curry?

Caribbean coconut curry is a flavorful dish made with a creamy coconut based sauce, mixed with spices, herbs, and your choice of protein or vegetables. It has a rich, warm taste with a light touch of sweetness.

2. Is Caribbean coconut curry spicy?

It can be mild or spicy depending on how it is prepared. You can easily adjust the heat level by adding more or less chili.

3. What can I serve with coconut curry?

Coconut curry goes very well with rice, roti, or bread. These sides help soak up the creamy sauce and make the meal more filling.

4. Can I make coconut curry ahead of time?

Yes, you can make it in advance. In fact, the flavor often becomes even better after a few hours or the next day. Just reheat it gently before serving.

Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide: 


Caribbean Coconut Curry Recipe

By Tiffany Boakye-Korsah
Prep time: 15 minutes
Cook time: 35 minutes
Servings: 3-4

Ingredients

For the Chicken:

  • - 6 chicken drumsticks
  • - 1 lime or lemon, juiced
  • - ⅓ cup white vinegar
  • - water, for rinsing
  • - 1 tbsp green seasoning (homemade or store-bought)
  • - 1 tsp salt
  • - ½ tsp black pepper

For the Curry Mixture:

  • - 5 tbsp curry powder
  • - ½ tsp geera (cumin) powder
  • - ½ tsp masala powder

For the Sauce:

  • - ⅓ cup vegetable oil
  • - 6 cloves garlic, finely chopped
  • - ½ large onion, finely chopped
  • - ½ tsp hot pepper, finely chopped (scotch bonnet or habanero)
  • - 1 cup fresh spinach
  • - ½ cup coconut milk
  • - 1 ½ cup water (adjust to desired consistency)
  • - Chicken Bouillon to taste
  • - Salt and Pepper to taste
  • - Optional: 1 tbsp Parsley, garnish

Instructions

Prep the Chicken (Caribbean Style): Place the chicken drumsticks in a large bowl. Remove any loose skin, excess fat, or feathers. Rub the chicken with the lime or lemon juice and white vinegar to help clean and freshen it. Rinse thoroughly with cold water and pat dry with paper towels.

Mix the Curry Seasoning: In a small bowl, combine the curry powder, geera (cumin) powder, and masala powder. Stir until well mixed and set aside.

Season the Chicken: Season the cleaned chicken with the green seasoning, salt, and black pepper. Just before cooking, sprinkle the curry mixture over the chicken and rub well until each piece is evenly coated.

Cook the Chicken: Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the seasoned chicken and cook for 3–4 minutes per side until lightly browned. Add the garlic, onion, and hot pepper. Stir well and cook for 2–3 minutes until fragrant. Cover the pot and cook over low heat for 20–25 minutes, turning the chicken halfway through. The chicken will naturally release its juices as it cooks.

Build the Sauce: Pour in the coconut milk and 1½ cups water. Stir in the spinach and season with chicken bouillon to taste. Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until the spinach has wilted and the sauce has thickened slightly. Taste and adjust with additional salt and black pepper as needed. If you prefer a thinner sauce, add a splash of water.

Garnish and Serve: Remove from the heat and garnish with the chopped parsley, if desired. Serve warm with rice, roti, or your favorite side.

Notes

This dish is a combination of cultures, taking inspiration from Indian curry whilst using Caribbean ingredients to create the perfect combination. The result is far more exciting than your traditional curry or coconut curry. The addition of spinach and coconut provides a delicious and unique taste.

NUTRITION FACTS:
- Calories: ~500 kcal
- Protein: ~25 g
- Fat: ~35 g
- Carbohydrate: ~10 g
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