Caribbean Curry Chicken (Curried Chicken)

Posted by On July 01, 2015 0 Comment
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Caribbean Curry Chicken Curried Chicken - Jamaican Recipes - Caribbean Recipes

Caribbean Curry Chicken

In the English-speaking Caribbean, our colloquialisms are much stronger than the queen’s version of the language. As such, our chicken, goat and shrimp isn’t curried, “it curry”! Caribbean curry chicken is slightly different in preparation and flavor from Thai and Indian curries. Use Caribbean curry seasoning (a bright yellow color) from the ethnic section of your grocery store, to make the chicken, shrimp or goat’s meat versions of this dish. Remember that curry stains so be careful and keep it away from your clothes and good linens!

INGREDIENTS

  • 4lbs chicken, chopped in small pieces (remove skin)
  • 2 tbsp lemon juice (for washing chicken)
  • 3 tsp salt
  • 3/4 tsp black pepper
  • 6 tbsp curry powder
  • 4 cloves garlic, chopped finely
  • 1/4 small red bell pepper, finely chopped
  • 1/4 small green bell pepper, finely chopped
  • 1 large cooking onion, chopped
  • 2 tbsp cooking oil
  • 1 tsp cumin seeds, not powder (optional)
  • 1 tsp dried thyme or 1 sprig fresh thyme
  • 1 tbsp tomato ketchup
  • 1 tbsp West Indian hot pepper sauce (optional)
  • 3 cups water
  • 2 medium potatoes, cut in 6 pieces each

INSTRUCTIONS

  1. Cut and wash chicken: Cut chicken into serving pieces (not too small) and remove and discard skin.
  2. Pour lemon juice over chicken
  3. Wash in cold water, drain well and dry with paper towel
  4. Season chicken with 2 tsp. salt, black pepper, 3 Tbsp of curry powder and chopped garlic;
  5. put chicken in fridge for 1 hour to absorb spices
  6. Add cooking oil to saucepan and heat on High;
  7. saute cumin seeds for 1/2 minute then add chopped onion, green and red bell peppers,
  8. Add thyme, pepper sauce, 3 Tbsp curry powder, 1 tsp salt and tomato ketchup
  9. saute onion and peppers until just tender
  10. Add 1 cup of boiling water and, when sauce is boiling, add chicken.
  11. Fold in chicken until it is well covered with sauce and seasonings; add 1 1/2 cups of boiling water; cover and bring to a rolling boil
  12. Lower heat to medium, add potatoes and add 1/2 cup water, cover and simmer (slow boil) until chicken is tender and sauce thickens (about 1/2 hour)
  13. Taste and adjust with salt, if needed.

 

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