Uncle Ricks Caribbean Chicken Curry Revised Recipes

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UNCLE RICK'S CARIBBEAN CHICKEN CURRY (REVISED)

This curry is a spice-lover's dream...and a real crowd-pleaser. It's wonderful comfort food on a cold fall or winter's day.

Provided by acmeharpoon

Categories     Curries

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14



Uncle Rick's Caribbean Chicken Curry (Revised) image

Steps:

  • Cut chicken thighs into large bite-sized pieces and set aside.
  • Peel (or, wash and leave un-peeled) and dice potatoes into 1/2 inch chunks and set aside.
  • Peel and finely chop onion and set aside.
  • Add oil, onions, and ginger puree to a"cold", large, non-stick Dutch oven pan or large pot and set heat to medium.
  • Stir-fry for about 8-10 minutes or until the onion is golden and even slightly browned.
  • Add garlic and stir-fry for another 3 minutes being careful not to burn the garlic.
  • Add 3 heaping Tbs. of the curry powder to the pot and stir in with the garlic, ginger, salt, and onions for 1 minute more.
  • Add 3/4 cup of the chicken stock and bring to a low boil.
  • Add the chicken and stir an additional few minutes to 'sear' the chicken.
  • Place the diced potatoes on top of the chicken pieces and then add the remaining chicken stock to the pan 1 cup at a time as necessary until the potatoes are"covered" by the liquid.
  • Add more curry powder if desired ( -- and I always desire) along with the garam masala and the cinnamon stick.
  • Mix in gently.
  • Make sure that the potatoes are still "covered" by the liquid.
  • Bring heat down to medium low.
  • Cook uncovered until the potatoes are fork tender (about 20 minutes).
  • Do not overcook the chicken or potatoes!
  • After 15 minutes (approx.), turn heat down to low and add the rest of any additional curry powder that you desire, the cayenne, more salt (you'll find that the potatoes have taken a lot of the salt away and the sauce may now be a bit bland).
  • Remove cinnamon stick, mix well, and continue to cook on low for an additional 5-10 minutes.
  • Turn off heat and taste.
  • Adjust seasonings if needed.
  • If the curry sauce is too thin at this point, simply remove some of the potatoes from the pot and mash them with a fork in a small bowl then return the mashed potatoes to the pot and stir in gently.
  • The mashed potato will now act as a sauce thickener.
  • Serve on a white plate atop basmati or long grain rice.
  • Garnish the white plate with a dusting of paprika around its edge.
  • Sprinkle toasted shaved almonds on top of the curry.
  • Let 'Uncle Rick' know how it turns out!
  • NOTE: Homemade chicken stock honestly DOES make a difference!
  • And... by the way --.
  • This dish is even better the next day -- and the day after that.

Nutrition Facts : Calories 429.7, Fat 15.6, SaturatedFat 2.7, Cholesterol 130.7, Sodium 952.3, Carbohydrate 34.5, Fiber 4.8, Sugar 5.2, Protein 37.5

2 lbs boneless skinless chicken thighs (fat and skin off)
3 tablespoons canola oil (or less) or 3 tablespoons olive oil (or less)
3 tablespoons chopped fresh garlic
2 large potatoes (Yukon Golds if possible)
1/2 teaspoon ginger puree (bottled)
4 tablespoons good hot indian curry powder (more to taste)
1/2 teaspoon cayenne powder (optional)
1/2 tablespoon salt (or to taste)
1 tablespoon garam masala powder
2 medium onions, finely diced
1/2 whole cinnamon stick
1 quart chicken stock (homemade or canned)
paprika (to garnish)
toasted shaved almonds (to garnish)

CARIBBEAN CHICKEN CURRY WITH RICE AND PEAS

Make and share this Caribbean Chicken Curry With Rice and Peas recipe from Food.com.

Provided by English_Rose

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13



Caribbean Chicken Curry With Rice and Peas image

Steps:

  • Heat the oil in a medium size saucepan over a medium heat and add the onion, garlic and chilli. Cook for 3 - 4 minutes
  • Add the chicken and cook for 5 mins, or until sealed and lightly browned.
  • Add the curry paste and cook for 1 min, add 3/4 of the coconut milk and simmer over a moderate heat for 20 minutes
  • Stir in the mango and cilantro, and simmer for a further 5 minutes
  • While the curry is cooking, prepare the rice and peas. Cook the rice as per pack instructions. Then, 5 mins before the end of cooking, add the coconut milk and red kidney beans.
  • Drain and pile the rice onto individual plates, garnished with the scallions and top with the Caribbean chicken curry.

Nutrition Facts : Calories 921.9, Fat 29.2, SaturatedFat 20.8, Cholesterol 136.9, Sodium 328.6, Carbohydrate 97.6, Fiber 7.1, Sugar 19.1, Protein 66.6

4 skinless chicken breasts, cut into 1in cubes
1 tablespoon oil
1 small onion, peeled and finely chopped
1 garlic clove, peeled
2 inches piece gingerroot, peeled and roughly chopped
1 red chili pepper, deseeded
1 tablespoon mild curry paste
1 2/3 cups coconut milk
1 large mango, peeled and cut into chunks
2 tablespoons fresh cilantro, finely chopped
12 ounces long grain rice
5 ounces kidney beans, drained and rinsed
2 scallions, sliced

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



Caribbean Curried Chicken image

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

1 tablespoon Madras curry powder
1 teaspoon garlic powder
1 teaspoon pepper
8 boneless skinless chicken thighs (about 4 ounces each)
1 medium onion, thinly sliced
1-1/2 cups Goya mojo criollo marinade, well shaken
2 tablespoons canola oil
2 tablespoons all-purpose flour
Optional: Hot cooked rice, green onions and fresh cilantro leaves

OVEN GLAZED CARIBBEAN CHICKEN

A little work but you'll be rewarded with every bite you take of this succulent chicken, highly seasoned and glazed with rum and coffee.

Provided by looneytunesfan

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13



Oven Glazed Caribbean Chicken image

Steps:

  • COMBINE sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. Bring to a gentle boil; stir until coffee and sugar are dissolved. Remove from heat; set aside.
  • TRIM chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
  • COMBINE garlic, oil, salt and pepper. Rub mixture all over chicken. Arrange slit side up on rack in shallow baking pan. Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes.
  • PREHEAT broiler.
  • BROIL chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.

Nutrition Facts : Calories 267.2, Fat 5.6, SaturatedFat 2.4, Cholesterol 76.1, Sodium 479.6, Carbohydrate 22, Fiber 0.2, Sugar 19.5, Protein 27.7

1/3 cup dark brown sugar, packed
2 tablespoons ketchup
2 tablespoons dark rum
1 lime, juice of
1 tablespoon butter
2 teaspoons ginger, finely chopped
1 teaspoon instant coffee granules
1/8 teaspoon ground allspice
4 boneless skinless chicken breast halves
2 large garlic cloves, crushed
1 teaspoon olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper

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