When time is short but the craving for a hearty, home-cooked meal is strong, this 30-Minute Boneless Curry Stew Chicken with Potatoes is the solution. This dish is a perfect fusion of Caribbean flavors, where the deep, aromatic spices of curry blend seamlessly with the rich, caramelized notes of stew. The boneless chicken soaks up every bit of the savory sauce, while the potatoes slowly break down, thickening the dish into a luscious, velvety consistency. Each bite is packed with warmth and depth, making it a true comfort food experience. It’s an easy meal that delivers comfort with every bite, making it a go-to for busy weeknights or whenever you need a satisfying meal without the extra fuss.
Table of Contents
Why You Will Love This Recipe
- Quick & Easy: Ready in just 30 minutes, making it ideal for busy weeknights.
- Incredibly Flavorful: A perfect balance of Caribbean spices and aromatics.
- One-Pot Wonder: Minimal cleanup for maximum convenience.
- Perfectly Hearty: Potatoes add a comforting thickness to the sauce.
- Great with Rice or Roti: Serve with your favorite carb for a complete meal.
Health and Nutrition Information
This dish is packed with protein from the chicken and essential nutrients from the vegetables and herbs. Using boneless chicken thighs ensures a juicy, tender texture while keeping the dish rich in healthy fats. Potatoes provide fiber and potassium, making it a well-rounded meal. Adjust the spice level based on your preference, and enjoy a homemade meal free from preservatives.
Ingredients You Will Need
- Boneless chicken thighs: Tender and cooks quickly.
- Himalayan salt: Enhances flavor naturally.
- Green seasoning: Infuses deep, aromatic Caribbean flavors.
- Onion, carrot, and bell pepper: Add depth, sweetness, and a pop of color.
- Hot pepper: Optional, for heat.
- Scallions and parsley: Freshness and extra flavor.
- Black pepper and thyme: Classic Caribbean spices.
- Curry powder: The key seasoning for this dish.
- Oil: Helps caramelize the sugar.
- Brown sugar: Creates a rich, deep color and flavor.
- Potatoes: Absorb the flavors and thicken the sauce.
Equipment Needed
- Large mixing bowl
- Heavy-bottomed pot or Dutch oven
- Cutting board and knife
- Wooden spoon for stirring
How to Make 30-Minute Boneless Curry Stew Chicken with Potatoes
For best results, allow the chicken to marinate overnight to enhance its flavor. Stirring frequently during cooking ensures the sauce thickens beautifully without burning. Serve with a fresh side salad for a balanced meal.
Variations
- Add 1/2 cup coconut milk for a creamier, slightly sweet sauce.
- Include More Vegetables: Try adding more diced carrots, bell peppers, or pre-cooked pigeon peas.
- Eliminate the curry to make boneless stewed chicken
- Spice It Up: Add extra hot pepper for more heat.
Serving Suggestions
- Rice: Pair with quinoa, steamed jasmine, basmati or white rice.
- Roti: Enjoy with paratha, dhalpuri, dosti roti or sada roti for an authentic Caribbean experience.
- Side Salad: Serve with a fresh cucumber, watercress or Trini inspired salad to balance the richness.
FAQ
Can I use bone-in chicken?
Yes! It will take longer to cook, but the flavor will be even deeper. Try this bone in curry stew chicken recipe or this curry stew turkey recipe.
What if I don’t have green seasoning?
You can make a quick blend using scallions, thyme, garlic, cilantro, and culantro. See my recipe here.
Can I freeze this dish?
Absolutely! Store in an airtight container for up to 3 months. Reheat gently on the stovetop, adding a little water to create a sauce-adjust salt as well.
30-Minute Boneless Curry Stew Chicken with Potatoes
Equipment
- Heavy-bottomed pot or Dutch oven
Ingredients
- 3 pounds boneless chicken thighs cut into bite-sized chunks
- 2 tsp Himalayan salt
- 4 tbsp green seasoning
- 1/2 onion chopped
- 1 baby carrot finely diced
- 1/2 red bell pepper finely diced
- Hot pepper to taste
- 2 scallions chopped
- 1/4 cup chopped parsley optional
- 1/2 tsp black pepper
- 1 tsp thyme leaves
- 2 tbsp curry powder
- 2 tbsp oil
- 3 tbsp brown sugar
- 1 potato large, peeled and thinly sliced or cubed
Instructions
- Prepare the Chicken: Cut the chicken into 2-inch pieces. Fill a bowl with water and add the juice of a lime, lemon, or 1/4 cup vinegar. Soak for a few minutes, rub to clean, then rinse thoroughly under running water.
- Marinate: Season the chicken with salt, green seasoning, onion, carrot, bell pepper, hot pepper, scallions, parsley, black pepper, thyme, and curry powder. Mix well and let marinate for at least 30 minutes (or overnight for deeper flavor).
- Caramelize the Sugar: Heat oil in a heavy-bottomed pot over medium heat. Add brown sugar and allow it to bubble, froth, expand, and darken.
- Cook the Chicken: Add the seasoned chicken, raise the heat to high, and stir well to coat evenly. Let cook for several minutes until the color is sealed.
- Add Potatoes: Stir in the sliced potatoes, mixing well to combine all ingredients.
- Simmer: Cover, reduce heat to low, and let simmer for 20-30 minutes, stirring every 5 minutes to prevent sticking. Add more salt if needed and water if a thinner sauce is desired. Cook until the liquid thickens into a rich sauce.
- Serve: Enjoy with steamed jasmine or white rice, paratha, or sada roti.
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Nutrition
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Delicious!!! Well written recipe