St. Lucia Curried Chicken Recipe

Name: St. Lucia Curried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs boneless, skinless chicken thighs; 1 large sweet onion, diced; 2 green bell peppers, diced; 4 cloves garlic, minced; 1 stick butter; 1 can Coco Lopez or Coco Goya cream of coconut; 1 15 oz can stewed tomatoes; 1 15 oz can tomato sauce; 2 cups all-purpose flour; 2 Tbsp curry powder; 1 Tbsp Worcestorshire sauce; 1 Tbsp Crystal or Red Hot hot sauce; 2 cups Long Grain white rice

Servings: persons

3 lbs boneless, skinless chicken thighs
1 large sweet onion, diced
2 green bell peppers, diced
4 cloves garlic, minced
1 stick butter
1 can Coco Lopez or Coco Goya cream of coconut
1 15 oz can stewed tomatoes
1 15 oz can tomato sauce
2 cups all-purpose flour
2 Tbsp curry powder
1 Tbsp Worcestorshire sauce
1 Tbsp Crystal or Red Hot hot sauce
2 cups Long Grain white rice

1
Pre-heat oven to 350
2
Trim chicken of any excess fat
3
Combine flour, salt and pepper in a bowl
4
Dredge chicken in the flour mixture
5
Add 1/2 of the butter to a heavy skillet and melt under medium-high heat until butter is clear but not browning
6
Quickly brown both sides of the chicken thighs in the butter, adding another 2 Tbsp butter as needed
7
Remove chicken and place in a large Pyrex or other baking dish
8
Add the final 2 Tbsp of butter to the skillet and remnants from the chicken and flour
9
Cook the peppers and onions until softening, adding the garlic for the final minute of cooking
10
Add all remaining ingredients and cook to a boil, stirring frequently
11
Pour sauce mixture over chicken and bake for 1 hour
12
Cook the rice while the chicken is baking
13
Serve the chicken and sauce over the rice
14
Flavor with hot sauce as desired
15
Enjoy!

1740

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lbs boneless, skinless chicken thighs, 1 large sweet onion, diced, 2 green bell peppers, diced, 4 cloves garlic, minced, and more.

Yes, St. Lucia Curried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

St. Lucia Curried Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions