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Caribbean chicken curry

Ed Baines' Caribbean chicken curry is full of the most amazing fragrant spices and is sure to be a crowd pleaser on a chilly night.
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Something Simple


Ready time:1 hour 45 minutes, plus marinating

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Prep time:
30 minutes, plus marinating

Cooking time:
1 hour 15 minutes

1 serving provides

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  • 6.9
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  • 4


  1. Place the chicken in a bowl with the white wine vinegar, curry powder, caraway seeds, thyme, spring onions, bay leaves, turmeric, jerk seasoning, lemon juice, 1 tablespoon oil, the chopped garlic and season with salt and freshly ground black pepper. Mix well, then leave to marinate, covered, for up to 30 minutes. 
  2. Heat 2 tablespoons vegetable oil in a large deep pan with a lid. Place the marinated chicken skin-side down in the pan and cook for 5 minutes, turning once, then add in the potatoes, coconut cream and stock. Bring up to the boil, then cover and cook over a low heat for 1 hour. 
  3. Meanwhile, place the rice in a pan with 700ml cold water. Bring to the boil, then turn down to a simmer, cover and cook for 12 minutes. Remove from the heat and rest for 5 minutes, before fluffing up with a fork. 
  4. To make the roti dough, mix the flours, baking powder and a pinch of salt in a large bowl. Pour in 225ml warm water and work together to form a dough (depending on the age of the flour, you may need a little less or a little more). Knead for 5 minutes, then cover with a tea towel and leave to rise for 10-15 minutes. 
  5. Shape the dough into 6 pieces, and roll out on a floured surface to a 16-20cm circle. Heat a large nonstick pan over a medium-high heat and brush with some of the remaining oil. Fry each roti for 1-2 minutes on each side, until golden, then repeat with the remaining dough pieces. 
  6. For the raita, mix the onion, cucumber and yogurt together in a bowl. Serve with the roti, chicken curry and lime wedges. 


Cook's tips:

To save money, buy a whole chicken and joint into 8 pieces (2 thighs, 2 drumsticks, 2 wings and 2 breasts). Use the thighs and drumsticks for this recipe and poach the chicken breasts to use in our Malaysian chicken soup.

The carcass can also be used to make stock, just place in a large pan with some carrots, celery, onions and simmer gently for 1-2 hours. Strain and use for soups etc.

You could buy roti or naan bread if you were short on time.

If you like your curries slightly thicker, you could use a more floury potato, such as a maris piper, which would break down a little more and thicken the soup.


*Wash your hands after handling raw meat.

Buy recipe ingredients


  • 1.3kg pack British chicken thighs by Sainsbury's
  • 2 tablespoons Sainsbury's white wine vinegar
  • 3 tablespoons (15g) hot curry powder by Sainsbury's
  • 2 teaspoons caraway seeds, roughly ground in a pestle and mortar
  • 2 teaspoons dried thyme by Sainsbury's
  • 1 bunch of spring onions by Sainsbury's, washed, trimmed and finely chopped
  • 3 fresh bay leaves by Sainsbury's
  • 1 teaspoon turmeric by Sainsbury's
  • 1 tablespoon jerk seasoning by Sainsbury's
  • Juice of 1 lemon
  • 3 tablespoons vegetable oil by Sainsbury's
  • 6 cloves garlic, chopped
  • 3 Taste the Difference vivaldi potatoes (about 500g), peeled and sliced
  • 2 tablespoons coconut cream
  • 250ml chicken stock, made with ½ chicken stock cube by Sainsbury's
  • 300g Sainsbury's basmati rice
  • 1 lime, cut into wedges
  • For the roti
  • 250g strong white bread flour by Sainsbury's
  • 125g self raising flour by Sainsbury's, plus extra for dusting
  • ½ tablespoon baking powder
  • Pinch of salt
  • 1 tablespoon vegetable oil by Sainsbury's
  • For the raita
  • 1 onion, finely sliced
  • ½ cucumber, deseeded and finely chopped
  • ½ x 500g tub natural low fat yogurt by Sainsbury's

From your store cupboard

  • salt and pepper

Meet the Presenters

Meet Ed Baines

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