This simple Jamaican curry chicken with rice and beans recipe delivers bold Caribbean-inspired flavor in a faster, weeknight-friendly format using a stir-fry method. Tender chicken, crisp vegetables, and creamy coconut rice come together for a comforting meal with authentic flavor influences and modern convenience.
Table of Contents
Jump to:
- Caribbean Flavor on Busy Weeknights
- Is This Traditional Jamaican Curry Chicken?
- Why You'll Love This Recipe
- Note From Chef Maika
- Ingredients and Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment List
- Kitchen Must-Haves Reviews
- Storage and Reheating
- Substitutions
- Variations
- 5 Quick Cooking Tips
- Frequently Asked Questions
- More Stir-Fry Recipes
- Cooking Tips and Tutorials
- 📖 Recipe
- Have a Comment or Question?
Caribbean Flavor on Busy Weeknights
Jamaican curry chicken is traditionally a slow-simmered dish made with marinated chicken, curry gravy, and warm spices like fresh thyme, pimento berries, and scotch bonnet heat.
This recipe offers a quicker approach by transforming those bold flavors into a chicken curry stir-fry served over coconut rice and beans, making it perfect for busy home cooks who want the essence of Jamaican cooking without preparing a whole chicken or waiting for a long braise.
Inspired by both Caribbean and Asian stir-fry techniques, this dish keeps the tender chicken, creamy coconut milk rice, and vibrant vegetables that make Jamaican dishes so satisfying while creating a practical version you can cook in under an hour.
Is This Traditional Jamaican Curry Chicken?
This recipe is a simplified, weeknight-friendly version inspired by traditional Jamaican curry chicken and rice and peas. Instead of slow-simmering bone-in chicken, this method uses sliced chicken and a stir-fry technique to create similar flavors in less time.
Looking for authentic Jamaican and Chinese cuisine? Check out That Nurse Can Cook, Jamaican Food and Recipes, Omnivores Cookbook, and Greedy Girl Gourmet.
Why You'll Love This Recipe
- Weeknight-friendly shortcut - Enjoy Jamaican chicken curry flavor without the long simmer time of traditional curry gravy.
- Comfort food in one bowl - Coconut rice and beans, paired with curry chicken, create a complete meal with plenty of flavor.
- Bold Caribbean-inspired seasoning - Jamaican curry powder, fresh herbs, and scotch bonnet heat build authentic flavor quickly.
- Balanced textures - Tender chicken, crisp vegetables, and creamy coconut milk rice keep every bite interesting.
- Flexible ingredients - Works with chicken thighs, smaller pieces of chicken breast, or leftover marinated chicken.
- Naturally meal-prep friendly - Stores well in an airtight container for easy lunches throughout the week.
- Globally inspired cooking technique - Combines Jamaican recipes with Asian stir-fry speed and efficiency.
Note From Chef Maika
This curry chicken stir-fry with coconut rice and beans was inspired by my love of Jamaican chicken curry and Southeast Asian curry noodle dishes like Singapore-style vermicelli.
Looking for an authentic Singapore Noodles recipe and some historical background? Check out Andrea Nguyen's Singapore Noodles, its Strange Origins, and my Very Good Recipe.
Traditional Jamaican curry chicken is usually made with marinated chicken, green seasoning, curry sauce, and creamy coconut milk, slowly simmered to develop bold flavors from fresh thyme, pimento berries, and Scotch bonnet peppers.
Traveling Through Spice
Over time, curry itself traveled from Indian curries through colonial trade routes into Caribbean kitchens, where Jamaican cooking adapted curry powder blends like Grace's curry powders into what we now recognize as Jamaican chicken curry.
This recipe keeps those authentic flavor influences while using a faster stir-fry technique that reflects how global cuisines continue shaping modern Jamaican dishes and home cooking today.
Recommended Reads
- Jamaican Curry Spatchcocked Chicken & Vegetables | Sheet Pan Meal
- Air Fryer Roasted Chicken Chickpeas Vegetable Curry
- Hot Honey Sesame Chicken with Napa Cabbage Stir-Fry
- Crispy Air Fryer Honey Jerk Rubbed Chicken Wings
- Chicken Stir-Fry with Mushrooms, Peppers, and Green Beans in Hoisin
- Sweet and Spicy Gochujang Chicken and Broccoli Stir-fry with Scallions
- The Best Kitchen Tools for Stir-Frying at Home (What I Actually Use)
- Shishito Eggplant Shrimp Stir-Fry
- Curried Chickpeas and Mushrooms with Spiced Brown Basmati Rice
Ingredients and Steps
Prepare all the vegetables, stir-fry sauce, and seasoned chicken breast before heating the wok, since stir-frying cooks quickly. Rinse the basmati brown rice, then cook it in a rice cooker with chicken broth, coconut milk, kidney beans, and salt until tender.
In a bowl, whisk together chicken broth, cornstarch, scotch bonnet pepper sauce, hot honey, and white wine to make the stir-fry sauce. Season sliced chicken breast with Jamaican curry powder, smoked paprika, dried thyme, avocado oil, salt, and black pepper, then cook it in a hot wok until lightly browned and set aside.
Stir-fry onions in more avocado oil, loosen the browned bits with a splash of water, then add napa cabbage, followed by tomatoes, red bell peppers, green bell peppers, jalapeños, and carrots, cooking until slightly crisp.
Return the chicken to the pan, pour in the stir-fry sauce, and cook until lightly thickened. Fluff the rice and serve it topped with the curry chicken stir-fry and scallions.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
Ingredients
- Basmati Brown Rice: A long-grain rice with a light nutty flavor and firmer texture than white basmati rice. It holds its shape well when cooked with coconut milk and broth. Check out How to Cook: Quick and Easy Rice Recipes.
- Coconut Milk: A creamy liquid made from blended coconut flesh and water that adds richness and subtle sweetness to the rice and beans.
- Kidney Beans: Firm red beans, commonly used in Caribbean-style rice dishes, add protein and texture to coconut rice.
- Jamaican Curry Powder: A warm spice blend with turmeric, coriander, cumin, and allspice notes that gives the chicken its golden color and signature Caribbean-inspired flavor.
- Scotch Bonnet Pepper Sauce: A hot pepper sauce made from Scotch bonnet peppers that adds fruity heat typical of Caribbean cooking. Learn more with my post, Meet the Scotch Bonnet Pepper: Caribbean Heat with a Fruity Twist.
- Hot Honey: Honey infused with chili peppers that balances spicy curry flavors with a gentle sweetness.
Techniques
- Cornstarch Slurry: A mixture of cornstarch and liquid used to thicken sauces quickly during stir-frying.
- Butterflying Chicken Breast: A technique where chicken breast is sliced horizontally into thinner cutlets, so it cooks faster and more evenly. Learn How to Butterfly Chicken Breasts | Step-by-Step Guide.
- Stir-Frying: A quick cooking method using high heat and constant movement in a wok or pan to keep vegetables crisp and chicken tender. Learn 15 Things to Know About How to Use a Wok.
- Deglazing the Pan: Adding a small amount of liquid to loosen browned bits stuck to the wok after cooking chicken adds extra flavor to the vegetables. Watch how Deglazing Adds Depth of Flavor.
Recommended Tools & Ingredients
The idea was to make a quick version of curried chicken with rice, beans, and vegetables for a quick, healthy meal. I also wanted the flavor to be sweet and spicy, complementing the crispy, fresh vegetables. Check out Important things you should know about cooking in a wok.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Need tips on how to make perfect chicken breast slices? Check out my post on How to Slice Chicken Perfectly Every Time.
Make the Stir-Fry Sauce. Whisk together the chicken broth, cornstarch, scotch bonnet pepper sauce, hot honey, and white wine in a small bowl, then set aside.
Season the Chicken. Slice the chicken breast into strips and toss with Jamaican curry powder, smoked paprika, dried thyme, avocado oil, salt, and black pepper.
Sear the Chicken. Heat avocado oil in a wok over medium-high heat.
Get this Flat Bottom 12.5-Inch Light Weight Wok, perfect for the stove top.
Cook the chicken in a single layer until browned on both sides, then remove and set aside.
Cook the Aromatics. Add more oil if needed and stir-fry the onions, scraping up the browned bits from the pan. Then, add napa cabbage, season lightly with salt and pepper, and cook until slightly softened.
Add the Remaining Vegetables. Stir in tomatoes, bell peppers, jalapeños, and carrots, and cook until lightly browned but still crisp. Add the Sauce. Then, pour in the stir-fry sauce and cook until slightly thickened and glossy.
Return the Chicken. Add the cooked chicken back to the wok and stir briefly over high heat.
Add the fresh cilantro sprigs at the end.
Serve the Dish. Fluff the coconut rice and beans, divide among plates, top with curry chicken stir-fry, and garnish with scallions.
Equipment List
Here's what you'll need to make this recipe with ease.
Rice Cooker
Used to cook the basmati brown rice evenly with coconut milk, chicken broth, and kidney beans while you prepare the stir-fry. A rice cooker helps maintain a consistent texture without requiring constant monitoring of the pot.
Alternative: Medium Sauce Pot with Lid
If you do not have a rice cooker, cook the basmati brown rice in a medium sauce pot with a tight-fitting lid. Bring the chicken broth, coconut milk, kidney beans, and salt to a gentle boil. Add the rice, reduce the heat to low, cover, and cook until the liquid is absorbed and the rice is tender. Avoid lifting the lid during cooking to keep the steam trapped inside.
Rice Paddle or Fork
Used to gently fluff the cooked coconut rice and beans, releasing steam and preventing the grains from sticking together.
Wok or Large Frying Pan
Essential for stir-frying the chicken and vegetables quickly over high heat. The wide cooking surface allows ingredients to brown properly while staying crisp and tender. Check out 15 Things to Know on How to Use a Wok.
Medium Holding Tray
Used to hold cooked chicken after searing, keeping it nearby and ready to return to the pan without overcooking.
Mixing Bowls
Used to prepare the stir-fry sauce and season the chicken before cooking. Keeping ingredients separated makes stir-frying faster and more organized.
Whisk
Used to combine the chicken broth, cornstarch, hot honey, white wine, and scotch bonnet pepper sauce into a smooth stir-fry sauce.
Tongs
Helpful for tossing and turning the chicken during cooking and for evenly coating it with curry seasoning before it goes into the wok.
Cutting Board
Provides a stable surface for safely preparing vegetables and slicing the chicken before cooking.
Mandoline Slicer
Helps slice carrots into thin, even matchsticks so they cook quickly and evenly during stir-frying.
Alternative: Chef's Knife
If you do not have a mandoline, use a sharp chef's knife to slice the carrots into thin matchsticks. Cut the carrot into short sections first, then slice each piece into thin planks, stack them, and cut into strips for even cooking during stir-frying.
Chef's Knife
Used for slicing the chicken breast, cabbage, peppers, onions, and tomatoes into evenly sized pieces for quick stir-frying.
Chef's Tip: When to Use a Mandoline vs. a Knife: A mandoline slicer is especially helpful when you want very thin, even slices quickly, such as matchstick carrots for stir-fries or uniform vegetables that cook at the same speed.
However, a sharp chef's knife works just as well for most home cooking and gives you more control over thickness and safety as you build your knife skills. If you cook stir-fries often, a mandoline can save time, but learning to slice vegetables evenly with a knife is one of the most useful skills you can develop in the kitchen. Learn more about the Japanese Mandoline.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment and food products that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: I recently purchased the Benriner Mandoline Slicer with Collection Tray and 4 Blades and have been impressed with how sharp and precise the Japanese stainless-steel blades are for everything from paper-thin slices to uniform julienne cuts. The "real deal" for me is the built-in collection tray, which keeps all my prep neatly contained, making it especially convenient when I’m throwing together effortless chop salads. With four interchangeable blades, a stable base, and BPA-free construction, it’s a versatile, durable tool that makes slicing faster, cleaner, and more enjoyable. Just like my Classic Benriner Mandoline that I had for over 2 decades, I hope this one lasts as long.
My Review: Mike’s Hot Honey has become one of my absolute favorite condiments because the balance of chilis blended into the honey is spot on, bold enough to give you that kick of heat, but smooth and sweet enough to drizzle on just about anything. Anytime I want a quick burst of sweet heat without overpowering the dish, this bottle never disappoints. It elevated so many of my recipes, but my go-to is a classic pepperoni pizza finished with a generous drizzle of hot honey. Don’t knock it until you try it. Once you taste that spicy-sweet combo, you’ll understand why I always keep a bottle on hand.
My Review: I absolutely love my Zojirushi NS-LGC05XB Micom Rice Cooker & Warmer. It’s hands down one of my favorite kitchen appliances. What really sold me is how precise it is; every batch of rice or quinoa comes out perfectly fluffy and evenly cooked, no guesswork needed. I also appreciate the variety of settings it offers, whether I’m making brown rice, multigrain rice, white rice, sushi rice, or even quick-cooking something simple, it handles it effortlessly. And let’s not forget the charming little songs it plays when it starts and finishes such a fun, quirky touch that always makes me smile while cooking.
My Review: The wok is hands down my favorite for cooking. The size is perfect, not too big, not too small, and the flat bottom makes it super easy to use on any stovetop, especially for stir-fries and high-heat cooking. I was also impressed by the thoughtful design and the sleek packaging, which honestly makes it a great gift for anyone who loves to cook. What really stood out was the thorough set of instructions included on how to season and care for the wok, perfect for novice wok users who might feel intimidated. It’s a beautiful, functional piece that’s earned its permanent spot in my kitchen. Read my article on using a wok here.
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Review: These tongs have been indispensable kitchen tools. Their sturdy build and heat-resistant silicone tips make them dependable for various cooking tasks, from flipping delicate fish fillets to pulling a hot oven rack, ensuring they're a valuable addition to my kitchen. The only problem I've had is grasping items with the tip. Silicone tongs are flexible and are not sturdy enough to pick heavy things with their tips. So I gave it a 4 out of 5. Hence, the reason why I still keep my metal tongs.
My Review: As a professional chef, I rely on quality knives. After loving the PAUDIN Santoku Knife, I invested in the 7-Piece Chef Knife Set, and I'm thrilled! These lightweight, sharp knives make prep work effortless, for when I'm dicing or chopping. The high-carbon stainless steel blades maintain their edge, and the Pakkawood handles provide a comfortable grip. I've used this set in my classes and home kitchen, and it consistently delivers precision. If you want a reliable, professional-quality knife set without overspending, PAUDIN is a fantastic choice! Highly recommended for both home cooks and professionals!
Storage and Reheating
Learn how to properly store leftovers and reheat them to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Refrigerator
Allow the curry chicken stir-fry, coconut rice, and beans to cool slightly before storing. For best results, store the rice and chicken separately in airtight containers to maintain texture. Refrigerate for up to 3 days.
Freezer
Place the cooled curry chicken and rice in labeled airtight containers or freezer-safe bags. Freezing them separately helps prevent excess moisture during reheating. Store for up to 2 months for the best quality.
Reheating (Stovetop)
Reheat the curry chicken stir-fry in a skillet over medium heat with a small splash of chicken broth or water to loosen the sauce. Stir occasionally until warmed through. Reheat the rice in a covered pan with a small splash of liquid to restore moisture.
Reheating (Microwave)
Place the rice and curry chicken in a microwave-safe container and cover loosely. Add a small splash of water or broth to prevent drying out, then heat in 30-second intervals, stirring between each round until hot.
Meal Prep Tip
Store individual portions in airtight containers for quick weekday lunches. Keeping scallions separate until serving helps maintain their fresh flavor and texture. You might want to check out my post, Family Meal Prep Routines for Busy Weeknights.
Airtight Food Containers: I interchange glass food storage containers with plastic clip-on lids. I always suggest glass storage containers because they can be microwaved, hold food without staining, and keep food at a more stable temperature, keeping it fresher and longer. I recommend checking out these airtight food containers on Amazon.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy Free
- This simple Jamaican curry chicken recipe is already dairy-free.
Gluten-Free
- This simple Jamaican curry chicken recipe is already gluten-free.
Vegetarian
- Bonless Skinless Chicken Breast: Replace the chicken with extra-firm tofu, chickpeas, or sliced mushrooms, which absorb the Jamaican curry seasoning well and provide a hearty vegetarian alternative while keeping the dish flavorful and satisfying.
Convenience
- Basmati Brown Rice: Substitute with white basmati rice, jasmine rice, long-grain white rice, or quinoa for a quicker-cooking option.
- Kidney Beans: Use black beans, pinto beans, chickpeas, or omit entirely if unavailable.
- Low-Sodium Chicken Broth: Replace with vegetable broth, water with a pinch of salt, or bouillon dissolved in hot water.
- Coconut Milk: Swap with regular milk plus a small amount of butter, evaporated milk, or additional broth for a lighter version.
- Hot Honey: Replace with regular honey plus red pepper flakes, brown sugar plus chili flakes, or maple syrup with a pinch of cayenne.
- Cooking White Wine: Substitute with rice vinegar, diluted apple cider vinegar, or additional broth with a splash of lemon juice.
- Cornstarch: Use all-purpose flour, arrowroot powder, or mashed potato flakes to thicken the sauce.
- Garlic: Use garlic powder or onion powder if fresh garlic is unavailable.
- Onion: Use shallots, green onions, or onion powder sparingly.
- Red & Green Bell Pepper: Substitute with yellow, orange, or mild poblano peppers. Check out my post on How to Prep Sweet Peppers | Bell Peppers and More.
- Cilantro: Replace with parsley or omit if preferred. Check out How to Wash Fresh Herbs the Right Way Before Use.
- Tomatoes: Swap with canned diced tomatoes (drained) or omit if unavailable.
- Carrots: Use thinly sliced sweet potatoes, zucchini strips, or frozen mixed vegetables.
- Napa Cabbage: Substitute with green cabbage, coleslaw mix, bok choy, or spinach added at the end of cooking.
- Jamaican Curry Powder: Replace with standard curry powder plus a pinch of allspice or turmeric if available.
- Smoked Paprika: Use regular paprika or chili powder.
- Dried Thyme: Swap with Italian seasoning or oregano.
- Avocado Oil: Use olive oil, vegetable oil, canola oil, or coconut oil. Learn more about Heart Healthy, High Smoke Point Oils for Cooking.
- Scallions: Use chopped parsley, cilantro, or finely sliced onion.
- Scotch Bonnet Pepper Sauce: Swap with hot sauce, cayenne pepper, crushed red pepper flakes, or chopped jalapeño. Check out Meet the Scotch Bonnet Pepper: Caribbean Heat with a Fruity Twist.
- Jalapeño: Use serrano peppers, crushed red pepper flakes, or extra-hot sauce.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
Explore fun twists and creative ways to make this recipe your own.
- Cooking Rice on the Stove Top - You can cook the rice in a small sauce pot with a lid by bringing the water, coconut milk, and salt to a boil on medium heat.
- Curry Seafood Stir-Fry - Swap the chicken for shrimp or white-fleshed fish.
5 Quick Cooking Tips
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
- Prep everything before heating the wok - Stir-frying happens fast, so slicing the vegetables, seasoning the chicken, and mixing the sauce ahead of time prevents overcooking and keeps the vegetables crisp. Learn 15 Things to Know About How to Use a Wok.
- Slice the chicken into even strips - Cutting the chicken breast into smaller, uniform pieces helps it cook quickly and stay tender instead of drying out. If you use frozen chicken, thaw it halfway to cut perfect slices. Learn How to Slice Chicken Perfectly Every Time.
- Let the chicken sear without moving it first - Allowing the chicken to sit undisturbed for the first minute or two creates better browning and adds more flavor to the dish. Get Cooking Tips for Searing Chicken.
- Do not over-stir the vegetables - Stir occasionally instead of constantly so the peppers, cabbage, and carrots develop light caramelization while staying slightly crisp. Plus, check out The Best Kitchen Tools for Stir-Frying at Home (What I Actually Use).
- Fluff the coconut rice before serving - Gently lifting the rice with a paddle or fork releases steam and keeps the grains separate instead of sticky.
Frequently Asked Questions
Here is a list of common questions I have answered. If you have any questions, please write them in the comments below.
Stir-frying and sauteeing are similar since both require a small amount of oil on high heat. However, stir-frying is a quick-cooking method that ensures vegetables and meats are cut uniformly and cooked to their optimum tenderness while remaining crisp at much higher temperatures.
This recipe is inspired by traditional Jamaican curry chicken but uses a stir-fry technique instead of a slow-simmered curry gravy. It keeps the bold flavor of Jamaican curry powder and coconut rice and beans while making the dish faster for weeknight cooking.
Yes. Chicken thighs work especially well because they stay juicy and tender during high-heat stir-frying and absorb the curry seasoning beautifully.
Jamaican curry chicken can be mildly spicy or very hot, depending on the amount of Scotch bonnet pepper used. In this recipe, the heat level is adjustable by adjusting the amount of pepper sauce or jalapeños.
Yes. You can cook the rice on the stovetop using coconut milk, chicken broth, kidney beans, and salt in a covered pot until the liquid is absorbed and the rice is tender.
Firm vegetables like bell peppers, carrots, cabbage, onions, and tomatoes work well because they hold their texture during stir-frying while absorbing the curry sauce.
More Stir-Fry Recipes
Looking for other stir-fry recipes like this? Try these:
- Kimchi Fried Rice Recipe - Simple Base You Can Build On
- Shrimp and Pork Belly Pad Thai - Spring Roll Style
- Chicken Stir-Fry with Mushrooms, Peppers, and Green Beans in Hoisin Sauce
- Shishito Eggplant Shrimp Stir-Fry
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Spring Seasonal Produce Guide: What to Cook Fresh This Season
- Best Food Audiobooks for Chefs & Home Cooks
- Winter Seasonal Produce Guide: What's In Season
- What Is HACCP and Why Every Home Cook Should Care About It
📖 Recipe
Curry Chicken Stir Fry with Coconut Rice and Beans
Ingredients
Coconut Rice and Beans
- 1 cup basmati brown rice
- ½ cup canned kidney beans drained
- ¾ cup low-sodium chicken broth
- ¾ cup coconut milk
- ¼ teaspoon kosher salt
Stir-Fry Sauce
- ¾ cup low-sodium chicken broth
- 2 tablespoons hot honey
- ½ tablespoon cooking white wine
- 1 teaspoon cornstarch
- 1 teaspoon scotch bonnet pepper
- 1 tablespoon garlic
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Vegetables for Stir Fry
- ¼ cup onion sliced
- ½ cup red bell pepper sliced
- ½ cup green bell pepper sliced
- ½ cup cilantro leaves with thin stems
- ¼ cup jalapeno sliced
- ¾ cup tomatoes thin wedges
- 1 cup carrots sliced
- 1 cup napa cabbage sliced
Chicken
- 1 pound of boneless skinless chicken breast
- 1 tablespoon Jamaican curry powder
- ½ teaspoon smoked paprika powder
- ½ teaspoon dried thyme
- 1 tablespoon avocado oil
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
For Wok/Pan Cooking
- 2 tablespoons avocado oil
- ¼ cup scallions sliced
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- When Wok Cooking: Slice all vegetables, prepare the sauce, and season the chicken. Stir-frying cooks quickly, so everything should be ready beside the stove. Read more.
- Make the Rice: Using a rice cooker, rinse the basmati brown rice by covering it with water and gently rubbing the grains between your fingers, then drain using a strainer. Repeat two more times or until the water runs mostly clear. Add the broth, coconut milk, kidney beans, and salt. Set the rice cooker to the brown rice or grains setting.
- Make the Stir-Fry Sauce: In a small mixing bowl, whisk together the chicken broth, cornstarch, scotch bonnet pepper sauce, hot honey, and white wine. Set aside.
- Prepare the Chicken: Butterfly the chicken breasts into thinner cutlets, stack them, then slice into strips about ¾-inch wide. Combine the chicken with curry powder, smoked paprika, thyme, oil, salt, and black pepper in a medium bowl using tongs.
- Cook the Chicken: Heat a wok or medium frying pan over medium-high heat, then add oil. When the oil looks shiny and begins to ripple, add the chicken in a single layer and cook for about 2 minutes without moving it. Flip and cook another 2 minutes. Remove and set aside.
- Cook the Vegetables: Add more oil if needed. Stir-fry the onions for about 1 minute, scraping up any browned bits. Add two tablespoons of water to loosen the flavorful bits stuck to the pan. Add the cabbage and season lightly with salt and pepper.
- Stir-fry for 1 minute until slightly softened. Increase the heat slightly, then add the tomatoes, bell peppers, jalapeños, and carrots. Stir-fry for 2 to 3 minutes until lightly browned but still crisp.
- Finish with Chicken: Increase heat to high, return the chicken to the pan, and stir for 30 seconds.
- Complete the Stir-Fry: Add the stir-fry sauce and cook for 30 seconds until slightly thickened. Remove from heat.
- Serve: Fluff the rice with a paddle to release steam. Divide among plates, top with curry chicken stir-fry, and garnish with scallions.
Video
Notes
Nutrition
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Chef Maika Frederic-Liebman
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in professional kitchens, classrooms, and children's therapy, she brings a thoughtful, inclusive touch to every dish as a trained chef, former teacher, and technician. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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