Caribbean curry chicken with potatoes
A Caribbean dinner for the galley that copes with rough seas, can be made ahead and frozen, about 50 min hands-on.
- Dinner
- Caribbean
- ⏱ 50 min
- 🌊 Sea tolerance 4/5
- 🌶 Hot
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Chicken thigh (boneless)560 g (140 g)
- Potato480 g (≈ 2.5 potatos) (120 g (≈ 0.5 potato))
- Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
- Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
- Fresh ginger16 g (4 g)
- Curry powder16 g (4 g)
- Dried thyme2 g (0.5 g)
- Fresh chili12 g (3 g)
- Sunflower / vegetable oil32 g (8 g)
- White rice (long grain)240 g (60 g)
Method
- Rub the chicken with curry powder, garlic and ginger.
- Brown in the oil 5 minutes; add onion, chili, thyme, cubed potato and 150 ml water per serving.
- Lid on, simmer 25 minutes; serve with rice.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Make ahead: cook in port and freeze in portions.
- Contains: Celery, Mustard — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 596
- protein
- 36 g
- fat
- 15 g
- carbs
- 79 g
- sugar
- 4 g
- fibre
- 7 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes