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

As a born and breed Guyanese Curry is one of those things that you might see one the menu at least once a week. Every time I cook this dish for a flavorful quick weeknight or weekend dinner my Ghanian husband always enjoy it. He loves when I make the curry extra spicy. This dish is packed with so much flavor from the curry spices to the spinach added along with masala and geera for a mouthwatering dinner. I have made this dish with rice and Roti. Although rice offers a quick weeknight dinner, something about having this with Roti that was extra delish!

The aroma that fills the kitchen – garlic, fresh thyme, and curry spices toasting in the pot – is absolutely irresistible. The addition of spinach is my little twist for extra color and nutrition, and it blends beautifully into the creamy coconut curry sauce . Each bite is bursting with flavor – savory, spiced, and uplifted by a hint of tropical sweetness from the coconut milk.

The chicken becomes fall-off-the-bone tender as it slowly cooks in the spiced coconut gravy. And when you ladle this vibrant curry over a bed of fluffy rice or scoop it up with soft roti, you’ll understand why this recipe is such a crowd-pleaser . It’s an easy one-pot meal that’s exotic enough to wow guests yet simple enough for a cozy family dinner.

If you’re loving this curry recipe and want to dive deeper into Caribbean flavors, don’t miss my authentic Guyanese Chicken Curry — it’s a must-try!

Tiffany’s Helpful Tips 

To ensure your Caribbean Coconut Curry turns out perfectly, here are some of my detailed tips and tricks. (Tiffany’s Helpful Tipsis all about guiding you through the process with extra info and kitchen wisdom. )

• Prepping Chicken the Caribbean Way: In many Caribbean kitchens, chicken is always “washed” before cooking. This helps remove any raw odor and gives the meat a fresher taste. I like to prep my chicken by simply rubbing it with a lemon or lime followed by vinegar . After a quick soak, rinse the chicken thoroughly under cold running water and pat dry with paper towels. ** Key: Always remember to disinfect your work area and utensils afterward to maintain proper kitchen hygiene when handling raw chicken.

• Use fresh or thawed spinach: You can use either fresh or frozen spinach in this recipe, but if using frozen, be sure to thaw and drain it first. Adding frozen spinach straight from the freezer will chill the pot and release excess water, diluting the curry’s flavor. Let frozen spinach sit out for a few hours or defrost in the microwave, then squeeze out the extra moisture. This way, you’ll get that bright spinach color and nutrients without watering down your curry.

• No green seasoning? No problem: Caribbean green seasoning is a blend of fresh herbs and aromatics that adds tons of flavor to meal. If you don’t have a jar of green seasoning on hand, you can store-bought Italian seasoning blend.(Tip:If time allows, let the seasoned chicken marinate for 30 minutes or more . A longer marinade – even overnight in the fridge – will infuse the chicken with deeper flavor. )

• Curry spices substitution: If you can’t find geera or masala powder , don’t worry – the curry will still be delicious. Geera is simply ground cumin , a common spice. Masala (in this context) is a Caribbean-style garam masala spice mix. You can usually find both geera (cumin) and garam masala at any local Indian or Caribbean grocery store.

• Pepper Tips: Adding extra pepper is optional since the curry spices already bring some heat. If you don’t have Scotch bonnet peppers, you can substitute with any hot peppers of your choice or even crushed red pepper flakes for a similar spicy kick.

• Choose full-fat coconut milk: For the creamiest, richest curry, use full-fat coconut milk rather than “light” versions. Full-fat coconut milk gives a luscious, velvety texture and deeper flavor to the sauce. Shake the can before opening to mix the cream and liquid. If you only have light coconut milk, you can still use it, but the curry will be thinner and less rich.

• Cook on Low to Medium Heat: Since this recipe uses drumsticks, it’s important to cook them all the way through slowly. Avoid cooking on high heat because the sauce can reduce too quickly before the chicken is fully cooked. If you choose to use a different cut of chicken, keep in mind the cooking time will vary.

  

Substitutions & Variations

1. Try Chicken Thighs Instead of Drumsticks: While drumsticks bring deep flavor and tenderness to this curry, bone-in, skin-on chicken thighs are an excellent alternative. They cook in about the same time, stay juicy, and have enough surface area for the curry spices to cling to. If using boneless thighs, reduce the simmering time by about 5 minutes to avoid overcooking.

2. Curry Powder Options for Authentic Flavor: Caribbean curries have their own distinctive taste, often milder than Indian curries but rich with turmeric, coriander, and fenugreek. For this recipe, you can use:

   • Indi Curry Powder - Most Guyanese this brand and it's my personal favorite. Buy here on Amazon

   • Chief Curry Powder – A popular Trinidadian brand with a bold, yellow color. Buy here on Amazon

   • Blue Mountain Country Curry Powder – Jamaican-style curry powder with a warm, earthy flavor. Buy here on Amazon

3. Where to Buy Caribbean Spices: If your local grocery store doesn’t carry Caribbean curry powder, online Caribbean markets and large retailers are your best bet:

   • Amazon Caribbean Pantry – Wide range of brands like Chief, Blue Mountain, and Betapac.

   • Caribbean Supercenter – Specializes in authentic spices, green seasoning, and hot peppers.

   • Kalustyan’s – A trusted NYC spice shop with global shipping, including Caribbean curry blends.

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