Perfect Caribbean Chicken Curry with Coconut Milk

Caribbean chicken curry with coconut milk


  • 6-8 chicken pieces (legs, thighs or breast) or large package of chicken wings
  • 1½ portion of homemade curry paste (click link for the recipe)
  • boiling water to cook chicken
  • some more boiling water to cook potatoes
  • 4 small (4g each) vegetable Maggi cubes
  • ¾ cup coconut milk powder or ½ creamed coconut bar
  • 500g young potatoes (cubed)
  • large ripe mango (cubed) to serve – optional


  1. Place chicken, Maggi cubes, curry paste and enough boiling water to cover the chicken, in a pot.
  2. Cover and cook till chicken is soft. Add potatoes, coconut milk powder or bar and some more water if needed.
  3. Continue cooking covered until potatoes are soft… remove cover and cook some more if gravy is too watery.
  4. Serve with cooked rice or even better with “Naan Bread with Garlic & Coriander”, “Roti Wraps”, “Plain Roti Wraps”, “Dhal Puri Rotis” or ready chapatti wraps and cubed mango on a side.

Serve 3-4 people.


Use more coconut milk or creamed coconut for richer coconut taste.

You can skip coconut milk and serve on each plate generous spoon of thick cream or mascarpone cheese.

Your thoughts…

  1. Oh that curry looks rich and lovely, Margot.

  2. That looks absolutely scrumptious. All of your photos are so gorgeous.

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