Chicken Curry – Carribean Recipe

There are dozens upon dozens of recipes for what Europeans call Curry and everyone is different. This particular one is among my top 5 curry recipes. A bit because it’s amazingly delicious and a bit because it a family recipe from my grand mother. My mom still makes it sometimes and it’s a feast!
This recipe is loaded on flavors and spices and not only the hot kind. Everything should be well balanced and blend together in a very creamy almost a little sweet dish that you must have with rice. Yes, any – good – curry will be enhanced by plain rice. Here, I used integral thai red rice. It was my first time using it and the texture, as well as the taste was surprisingly good. I will probably do a whole serie on trying on different kins of rice and how to cook them later on. For this recipe, any long grain rice will be wonderful.
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  • Difficulty: practice makes perfect
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You will need

  • 500g boneless chicken
  • 1 big tomato
  • 1 small onion
  • 1 clove of garlic
  • 200 mL coconut milk
  • 150 mL water
  • 1 teaspoon of graines à roussir, a blend of cumin, fenugreek and mustard seeds – you can omit it if you cannot find it and don’t want to mix it yourself
  • 1 heaping teaspoon curry powder
  • 1 heaping teaspoon garam massala mix
  • 1 fresh chili
  • salt
  • 1/2 tablespoon olive oil

For the marinade

  • 1 teaspoon olive oil
  • 1 clove of garlic
  • 1 small onion
  • 1/4 teaspoon allspice powder
  • 1 lime juice
  • salt
  • pepper
  • chili powder to taste

What should you do

  1. Place the marinade ingredients in a bowl with the chicken, cut into medium sized chunks. Give it a good mix and let it rest in your fridge for at least 2 hours and up to 12 hours. The more the meat marinates the more complex the flavor of the dish and the more delicious !
  2.  After marinating and when you are finally ready to eat, in a saucepan, heat up some oil with the graines à roussir and the fresh chili. Fry until fragrant.
  3.  Add the onion chopped lengthwise, the finely chopped garlic and the salt. Let it cook for a few minutes until soft.
  4.  Add the marinated chicken and sear until it start changes color. Then stir in the tomato finely diced.
  5.  Mix in the remaining spices with the water and pour into the saucepan. Combine everything well, cover and let it cook, stirring occasionally for a good 15 minutes.
  6.  Ater 15 minutes, you chicken should be thoroughly cooked. Pour the coconut milk and simmer for 5 additional minutes.
  7.  Hopefully your rice should be done by now and you can serve it right away. Enjoy!

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