Chicken Curry - A Caribbean Recipe

Author: Liz Canham
There's nothing nicer on a cold winter's night than a warming chicken curry. Many of us turn to Indian recipes for our chicken curry but here's a Caribbean recipe or two, just for a change.

Actually here are a couple of different methods for making your own Caribbean chicken curry.


Recipe 1

Ingredients

1 whole chicken
1 large onion, peeled and chopped
Vegetable oil for frying
1 tbsp hot curry powder
1.5cm root ginger
1 cloves garlic
Salt and black pepper
½ tsp cayenne pepper
3 potatoes, peeled and cut into chunks

Method

First wash and skin the chicken then cut into joints, then cut each joint into two or three pieces depending on size.

Next, heat the oil in a large saucepan and fry the onion until golden.

Peel and chop the root ginger and the garlic then grind to a paste, using a little water if necessary and add to the onions, continuing to fry for a minute or so.

Add the curry powder, cayenne and salt and pepper to taste. Stir a fry for a minute or two then gradually add about 200ml water. Don't add too much at this stage.

Put the chicken into the pot and stir. Cover and simmer until nearly tender (about 15 minutes), adding water if necessary then add the potatoes, cover once again and cook until the potatoes are done (about another 15 minutes).

This next recipe is a bit spicier than the last so choose whichever one suits your palate the best.

Ingredients

1 whole chicken
Lemon or lime juice
1 onion, peeled and finely chopped
3 spring onions, finely chopped
4 cloves garlic, peeled and crushed
2 hot chillies such as Scotch Bonnet
6 tbsp Jamaican curry powder
5 sprigs fresh thyme or 1 tsp dried thyme
Salt and black pepper to taste
1.5 tbsp vegetable oil
2 potatoes, peeled and cut into small pieces

Method

Rub the lemon or lime juice all over the chicken then chop it into small pieces.

Combine, the chopped onion, spring onions, chillies and the crushed garlic in a bowl and add the curry powder, thyme, salt, pepper and oil, stir well and mix in the chicken pieces. Cover and leave to marinate in the fridge for at least two hours or overnight.

Brown the chicken in some more vegetable oil, add the potatoes and some water and leave to stew on a very low heat for about an hour. Top up the water if necessary.

Traditionally, Caribbean chicken curry is served with rice and peas.
Article Source: http://www.articlesbase.com/recipes-articles/chicken-curry-a-caribbean-recipe-5643204.html
About the Author
For more chicken curry recipes, visit Liz Canham's website Authentic Curry Recipes.