CARIBBEAN CURRIED CHICKEN
Having grown up in the Virgin Islands, I've eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It's delicious served over rice. -Sharon Gibson, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.
Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 514mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
CARIBBEAN VEGETABLE & CHICKEN CURRY
For a vegetarian version, omit first 4 ingredients. This dish is much better the next day as it gives time for the flavours to blend.
Provided by Strawberry Girl
Categories Chicken Breast
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Pat chicken dry.
- In small bowl, combine mustard, sesame oil and 1 tbsp. curry powder.
- Preheat barbecue or broiler and grill chicken for 5 minutes per side (chicken will not be completely cooked). Cut into 2-inch chunks.
- Reserve. Heat oil in large, deep skillet or Dutch oven.
- Add garlic, ginger and hot chile pepper.
- Cook for 30 seconds.
- Add remaining 2 tbsp. curry powder, allspice, cinnamon and nutmeg.
- Cook for 30 seconds longer.
- Add onion, leek and stock.
- Cook until liquid evaporates.
- Add pureed tomatoes and bring to boil.
- Add potatoes and sweet potato and cook, covered, for 10 minutes.
- Add carrots, squash, pineapple juice, plantains, chickpeas and chicken and cook, covered, for 30 minutes longer.
- Taste and adjust seasonings if necessary.
- To serve, sprinkle with cilantro.
Nutrition Facts : Calories 264.7, Fat 5.9, SaturatedFat 1, Cholesterol 56.6, Sodium 184.6, Carbohydrate 32.1, Fiber 5.4, Sugar 8.3, Protein 22.4
EASY CHICKEN CURRY WITH VEGETABLES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.
CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES
Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up as gravy too.
Provided by Carla Hall
Categories Dinner Chicken Coconut Lime Chile Pepper Hot Pepper Soy Free Dairy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
- Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
- Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
- Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
- Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
- Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
- Serve immediately with lime wedges.
- DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.
CARIBBEAN CURRY
a yellow curry that you would use to make Chicken Roti or something similar, light and saucy with or without vegies or potatoes.
Provided by Robin Cowdrey
Categories Caribbean
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Make one or all three of the fillings below to enclose in a soft roti envelope.
- Curried Chicken Filling: Cut chicken into bite-size pieces; set aside.
- In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook, stirring, for 2 minutes.
- Add 1/2 cup of the water and the tomato paste; cook, sti rring occasionally, for 2 minutes. Add chicken; cover and cook for 10 minutes.
- Pour in remaining water; simmer for 10 to 15 minutes or until chicken is no longer pink inside. Drain off excess liquid. Season with salt and pepper to taste.
- Curried Chick-Pea Filling: Drain and rinse chick-peas; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 1 minute. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook for 1 minute. Stir in tomato paste and 1/4 cup of the water; cook for 2 minutes.
- Add chick-peas, green onions and remaining water; bring to boil.
- Reduce heat and simmer for 5 minutes or until chick-peas are softened.
- Season with salt and pepper to taste. Spinach Filling: Trim, wash and coarsely chop spinach; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes.
- Add garlic; cook, stirring, for 1 minute. Add spinach; cook, stirring, just until wilted.
- Stir in tomato, and salt and pepper to taste; cook for 1 minute.
Nutrition Facts : Calories 250.3, Fat 8.4, SaturatedFat 1.4, Cholesterol 72.6, Sodium 305.9, Carbohydrate 15.7, Fiber 3.9, Sugar 1.7, Protein 27.9
CHICKEN VEGETABLE CURRY
This comfort dish gets fabulous flavor when I add chicken, sweet red peppers, coconut milk and the all-important seasoning, curry powder. -Roxana Lambeth, Moreno Valley, California
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place first 6 ingredients in a 3- or 4-qt. slow cooker. In a small bowl, whisk together coconut milk, broth and dry seasonings; stir into chicken mixture., Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Stir in cilantro. Serve with couscous.
Nutrition Facts : Calories 339 calories, Fat 22g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 755mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.
JAMAICAN CURRY CHICKEN
I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!
Provided by camsmum
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
- Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
- Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 13.8 g, Cholesterol 102.5 mg, Fat 20.3 g, Fiber 3.1 g, Protein 27.8 g, SaturatedFat 4.7 g, Sodium 1353.2 mg, Sugar 2.1 g
CARIBBEAN CURRY
Hot Caribbean curry packed with veg and spices
Provided by Georginarose
Time 55m
Yield Serves 5
Number Of Ingredients 16
Steps:
- Heat the canola oil over medium heat in a saucepan.
- Add onions, garlic and ginger; cook, stirring for about 5 minutes. Add the curry powder, stir and continue to cook until the curry turns a dark golden colour (about 1 minute).
- Add the curry powder, stir and continue to cook until the curry turns a dark golden colour (about 1 minute).
- Add the chicken, salt and black pepper. Stir and continue to cook for about 10 minutes.
- Add the potatoes, carrots, green beans, baby corn, scotch bonnet pepper, chicken broth, and coconut milk to the pot.
- Cover the pot and cook the curry for about 35 minutes on low-medium heat or until the potatoes and carrots are softened to your liking.
- Serve with rice and beans.
FRUITY CARIBBEAN CURRY
Kidney beans and veg make chicken drumsticks go further with this sweet and hot curry - pack in 4 of your 5 a day in a filling family meal
Provided by Cassie Best
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.
- Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.
Nutrition Facts : Calories 458 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
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