Nigerian Curry Chicken. This recipe is a combination of Caribbean and West African flavors. It's a very easy recipe with only a few ingredients needed.
This Curry chicken cooks on low heat for about an hour adding to its bold flavor and spice.
And it wouldn't be a LiftLaughChop recipe if it wasn't made with your weight loss and fitness goals in mind.
The cuts of chicken are the leanest (less fatty) parts, which puts us one step ahead from other recipes.
Add some white rice, and that's a meal for champions.
Not many authentic curry recipes have chicken breasts, so this version might seem a little taboo to some of you. Once you taste it, you'll notice that the chicken breasts pull apart so easily and stay juicy since they are cooked in larger chunks…they won't disappoint.
Why You'll Love This Recipe
Not only is this recipe delicious as hell, but it is also high in protein, low in fat, and SOOO easy to make. This recipe single-handedly got me through my bodybuilding cut. I ate it every day...literally
And honestly, I still eat it weekly. It is such a quick meal to make with white jasmine rice and air fried sweet plantains.
Don't forget to bookmark this recipe because I know it will be in rotation for a while.
What is Jamaican Curry Powder?
Jamaican curry powder is just like other curry powders in that it's a mix of multiple spices. Turmeric is what gives this curry powder its yellow color.
Other countries have adopted their versions of curry powder that will give your dish a different taste every time. Thai curry comes in a slew of colors and is usually sweeter than Caribbean curry powders.
There are slight variations to Jamaican curry depending on who makes it.
For the most part, the spices involved are turmeric, coriander, cumin, allspice, ginger, yellow mustard, black pepper, nutmeg, and clove.
If you are feeling adventurous, check out this Jamaican Curry Powder recipe.
Ingredients Needed for Nigerian Chicken Curry
- chicken legs & breasts. I used breasts and legs for this recipe because I wanted the leanest protein with the most flavor. Curry is normally a "bone-in" recipe which I didn't want to eliminate completely.
- Jamaican curry powder. This is the most important ingredient. It has to be Jamaican or Caribbean curry. Other curries will taste good but won't be authentic or thicken the same way.
- yellow onion. Diced and used at the beginning of the recipe.
- dry seasonings. Chicken bouillon complete seasoning, garlic powder, onion powder, allspice berries, and bay leaves.
- fresh ginger. Finely chopped and added with the dry seasonings. You can use ground ginger if you don't have fresh ginger on hand.
- fresh basil. Because why not! Basil leaves are also known as curry leaves in West Africa. It adds a sweet and slightly spicy flavor to the dish.
- garlic cloves & scotch bonnet peppers. Blended together and added towards the middle of the cooking process.
Calories in Curry Chicken
This recipe yields six servings of Nigerian Curry Chicken. The main takeaway from this recipe is how you calculate your macros. It will change the numbers below.
For example, if I used a food scale to measure the grams of protein in 2 chicken legs, it would be different than if I measured one leg and half a chicken breast.
Use the macro-breakdown below as a gauge and not something set in stone.
Total Calories: 317
Protein: 35 grams
Fat: 17 grams
Carbs: 4 grams
Here is how to Make this Amazing Amazing Recipe.
- Sauté onions. Heat olive oil & sauté diced onions for about a minute.
- Add curry powder. Next, add all the curry powder to the pot and mix.
- Add chicken. Let the curry brown for about 30 seconds before adding the chicken parts.
- Put all the chopped ginger & remaining dry ingredients and mix everything. (complete seasoning, bouillon, garlic & onion powder, allspice, bay leaves)
- Next, add 2 cups of water to the pot and let it cook for 15 minutes. You can put a lid on the pot and leave it a little ajar to let the steam out. That's optional though.
- Now it's time to add the blended pepper and garlic puree to the curry and mix. Sometimes when I have time I like to chop the garlic and pepper but blending is usually easier overall.
- Let the curry cook for 40-55 minutes on low/medium, or until the internal temperature of the chicken is 165 degrees F. The chicken legs should be falling off the bone. Don't forget to add the basil!
- Adjust salt to taste and enjoy over a bed of hot white jasmine rice.
- Remove from the stove and enjoy all that goodness!
Cooking Tips for Success
- You can use any cut of chicken for this recipe. Mix and match as you like.
- Complete seasoning can be substituted for any herb blend that doesn't contain salt.
- Use a non-stick pot or a Dutch oven to get the best results.
Nigerian Curry Chicken
Equipment
- 1 stew pot dutch oven
- 1 cutting board
- 1 chopping knife
- 1 blender food processor
Ingredients
- 1 ½ pounds chicken legs
- 1½ pounds chicken breasts
- 1 yellow onion diced
- 2 tablespoons Jamaican curry powder
- 1 tablespoon complete seasoning
- 1 tablespoon chicken bouillon
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 6 allspice berries
- 1 teaspoon fresh ginger finely chopped
- 4 cloves garlic
- 1-2 scotch bonnet peppers optional
- 2 bay leaves
- 1 ½ tablespoons olive oil
Instructions
- Heat olive oil & sauté the diced onion for about a minute.
- Next, add all the curry powder to the pot mix.
- Let the curry brown for about 30 seconds before adding the chicken.
- Then add the chopped ginger & remaining dry ingredients and mix everything together.(complete seasoning, bouillon, garlic & onion powder, all spice, bay leaves)
- Next, add 2 cups of water to the pot and let it cook for 15 minutes
- Now add the blended pepper and garlic puree to the pot and mix together.
- Let the curry cook for 40-55 minutes on low/medium, or until the internal temperature of the chicken is 165 degrees F.
- Adjust salt and pepper.
- Remove from stove and enjoy!
Nutrition
Nicole says
Such a simple and flavorful recipe. Loved it!!
Nneka says
So good and really easy to make.