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Chicken And Curry

Tropical Curried Chicken with Rice

Erica Dinho
5 from 24 votes
Course Main Course
Cuisine International
Servings 4 servings


  • 2- ½ lbs. of chicken legs and thighs
  • 3 Tablespoons oil
  • 3 Tablespoons good quality curry powder
  • Salt and Pepper to taste
  • 1 (12 ounce jar good quality chutney
  • 1 red bell pepper thinly sliced
  • 1 lime cut into wedges
  • cup chopped green onion for topping
  • ¼ cup chopped honey roasted peanuts
  • Prepared hot and ready to serve long grain rice preferably a basmati or jasmine


  • Rinse chicken and pat dry. Sprinkle chicken with salt, pepper and curry powder. In a large skillet, heat oil until hot. Add chicken pieces, skin side down. Brown chicken until lightly golden on both sides. Add chutney and ½ of the red bell pepper. Simmer 30 minutes over medium low heat.
  • Transfer hot rice to a large serving platter. Place cooked chicken on top. Garnish with green onion, red bell pepper and peanuts. Surround platter with lime wedges.
  • As an extra, I like to add fried plantains to the serving platter or as a side dish.
Keyword chicken recipe
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