Published on Saturday, August 22, 2026

By Melissa Pette

With Afro-Costa Rican Community Day coming up on Aug. 31, it’s the perfect time to celebrate the rich history, traditions and contributions of Costa Rica’s Afro-descendant community, and, of course, its incredible food.

So this week, we’re heading straight to the Caribbean with a creamy, flavorful chicken curry inspired by the bold, comforting flavors of Limón.

One of my favorite chicken curries came from a vacation to Puerto Viejo, where I stopped at Stashu’s Fusion, a restaurant known for its Caribbean, Asian and Indian-inspired dishes.

Their Caribbean chicken curry was seriously memorable. The secret? Curry powder blooming in hot oil, fresh herbs adding another layer of flavor, and sweet, creamy coconut milk bringing everything together. I mean, that’s Caribbean comfort food right there.

When I got back home, I had to do my homework and recreate my own version of this delicious Costa Rican Caribbean-inspired dish.

And trust me, you’re going to want to grab some rice for this one.

Let’s get cookin’!

What you’ll need to serve four hungry friends:

• 2 tablespoons cooking oil.

• 2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces.

• ½ teaspoon salt, or to taste.

• ½ teaspoon pepper, or to taste.

• 1 white onion, chopped.

• 3 cloves garlic, minced.

• 2 tablespoons curry powder.

• 1 cup chicken broth.

• 14-ounce can coconut milk.

• 14-ounce can diced tomatoes.

• 2 tablespoons tomato paste.

• 2 tablespoons sugar.

• 2 tablespoons cilantro, chopped.

Start by heating the oil in a large skillet over medium heat. Add the chicken, season it with salt and pepper, and cook for about 5 to 10 minutes, or until the chicken is no longer pink.

Next, toss in the chopped onion, garlic and curry powder. Give everything a good stir and let those flavors hang out for about 2 minutes.

Quick curry tip: Curry powder blends can vary a lot when it comes to heat. If you’re not sure how spicy yours is, start with 1 tablespoon instead of the full 2 tablespoons. Give it a taste and add more if you want extra curry flavor and heat.

Now comes the good stuff. Add the chicken broth, coconut milk, diced tomatoes, tomato paste and sugar. Stir everything together and bring the mixture to a boil.

Once it’s bubbling, cover the skillet with a lid. Turn the heat down and let it simmer for another 15 to 20 minutes. This is where all those flavors really come together and the sauce gets wonderfully creamy and rich.

Finish with chopped cilantro and serve it over fluffy white rice or creamy mashed potatoes.

And if you’re feeling extra Caribbean, pour yourself a glass of red wine or crack open an ice-cold Costa Rican beer.

One bite, and you may have a new favorite comfort-food dish on your hands.

Here's wishing everyone a flavorful and very pura vida Afro-Costa Rican Day!

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Feel free to share your own recipes by emailing a horizontal photo of your dish to food@amcostarica.com. You can find more tasty Costa Rican recipes over on the AM Costa Rica Food page.

The recipe may contain or come into contact with common allergen ingredients. It is the reader's sole responsibility to review all ingredients and make sure they are suitable for their specific dietary needs and potential adverse reactions.

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