Caribbean Curry Chicken

Curry Chicken or Chicken Curry?? That is the question!

If you're from the Caribbean you will know what I'm talking about. Well however you choose to call it, it is oh so yummy and a popular favourite across many islands.

Caribbean Curry Chicken

#caribbeanrecipe #currychicken #stew #curry #chicken #caribbean #antigua #barbuda #jamaica #montserrat #dominica #stlucia #trinidad #tobago #virginislands #grenada #guyana #stkitts #nevis #guadeloupe #martinique #anguilla #barbados #stvincent

Serves 4

Ingredients

• 2-3 lbs chicken wings (can use thigh, leg or breast wings if you prefer)

• 2 tablespoon vegetable oil

• 1 tablespoon Caribbean Green Seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 medium tomato or 1 tbsp tomato ketchup

• 1 diced small onion

• 4 cloves garlic diced

• 2 tbsp curry powder

• 2 cups water

• 1 cubed large white potato or 2 medium white potatoes

• ½ chopped scotch bonnet pepper without seeds (optional if you want it spicy)

Instuctions

Overnight preparation (Optional)

Cut the chicken into pieces (about 1inch cubes). Place in a bowl and season with the Caribbean green seasoning, chopped tomato (or tomato ketchup), salt, black pepper, and scotch bonnet pepper. Mix well and allow it to marinate overnight.

1. Cut the chicken into pieces (about 1-2inch cubes). Place in a bowl and season with the Caribbean green seasoning, chopped tomato (or tomato ketchup), salt, black pepper, and scotch bonnet pepper. Mix well and allow it to marinate for 1 hour.

2. Heat the oil in a deep saucepan (in the Caribbean we say Dutch pot), then add the onion and garlic, and sauté on low heat for about 3 minutes.

3. Add the curry powder and cook for another 3 -4 minutes on low heat. This helps to bring out the aroma and flavour of the curry.

4. Turn up the heat to medium and add the seasoned chicken to the pan, stirring well to cover the chicken with the sauté onions and curry mixture. Cook for about 5 – 7 minutes, stirring occasionally while the chicken cooks in its own juices. Its okay if the liquid starts to dry up.

5. Add the 2 cups of water and bring to a boil. If necessary, add additional salt to taste, and cook for about 15 minutes.

6. Then add the potatoes and cook for a further 10 -15mins with the lid slightly ajar, until the pieces of potato are tender and you have a thick gravy.

7. Enjoy with white rice or roti!

Serves 4