Caribbean Coconut Curry Sauce Food

JAMAICAN CURRY CHICKEN RECIPE

Steps:

• Remove the skin (if there is any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Dry with kitchen towel if necessary.
• In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, the curry powder and mix everything together and leave to marinate for 30 minutes or more.
• In a pot add the cooking oil and put to hot on medium heat.
• Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides. Don't let the pot burn, add a tip of water if necessary.
• Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes, until the chicken is cooked and the water is reduced to a curry gravy.

CARIBBEAN COCONUT CURRY SAUCE

Steps:

• Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.

COCONUT CURRY FISH

Steps:

• Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
• Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
• Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
• Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

JAMAICAN COCONUT CURRY CHICKEN (SLOW COOKER)

Steps:

• Place all of the meat in a large bowl and use a fork/knife to make small holes. This will helps seasoning to penetrate (make sure the meat is blotted dry from washing it).
• Sprinkle the curry powder, ground coriander, onion powder, garlic powder, ginger, black pepper, all purpose seasoning, pink salt, parsley and cilantro.
• Use your hands (can wear gloves) to work the seasoning into the chicken.
• Wrap the bowl and leave to marinate in the refrigerator for several hours or overnight (recommended).
• On medium heat, add the olive oil to the skillet and add 1 tbsp of curry powder and cook the curry for about 1 minute.
• Add the onion, scallion and garlic then proceed to saute in the pan until soft and translucent.
• Now add the chicken and begin to sear the chicken until the meat turns color/seal and is no longer pink. This is will take about 10 minutes or so (it's normal for the chicken to extract its own juices).
• Once seared, transfer the contents of the skillet to your crockpot.
• Add the bay leaves, scotch bonnet, thyme, coconut milk and knob of coconut cream (coconut butter/manna).
• Switch the slow cooker on, cover the crock pot with a lid and set to cook on high for 4 hours.
• 1hr-45 minutes before the cooking time is done add your carrots and mixed bell peppers.
• Once the cooking time has finished do a taste test and adjust for additional pink salt, black pepper or more seasoning if required.
• Discard the bay leaves, scotch bonnet and thyme stems prior to serving

CARIBBEAN COCONUT CURRY SAUCE

Steps:

• Whisk cream of coconut and fresh lime juice in small bowl until smooth.
• Stir in green onions, curry powder, cayenne pepper and salt.
• (Can be made 1 day ahead. Cover and refrigerate.) Brush half of sauce over chicken or seafood before and during grilling.
• Pass remaining sauce separately.
• NOTE: I usually serve this dish with a side of frijoles negros (black beans) and saffron rice cooked with pineapple juice instead of water.

CARIBBEAN COCONUT CURRY SAUCE

Steps:

• 1. Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
• 2. Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.

CARIBBEAN CURRY SAUCE

Steps:

• This is a wonderful cooking sauce. You can marinate chicken or meat in it before sauteing, grilling, broiling or baking. Dribbled over stir-fried vegetables, it makes a great dish to eat over rice.

CARIBBEAN COCONUT CURRY SAUCE

Steps:

• Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
• Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.

CARIBBEAN CURRY SAUCE

Steps:

• Mix all together.

JAMAICAN COCONUT CURRIED SALMON

Steps:

• Pat dry salmon fillets and season with garlic powder, curry powder, black pepper, salt. Heat butter in a large nonstick skillet or saucepan over medium-high heat, add salmon fillets and cook, without moving, skin side up (if skin-on), until golden and crisp, around 4-5 minutes. Gently flip the fillets and reduce the heat to medium until done then remove from heat and set aside.
• In the same skillet or large saucepan, heat olive oil and butter over medium high heat and "burn", or cook the curry (1 tbsp) for about 2 minutes - see notes section. Add the julienned bell peppers, onion and the minced garlic to the saucepan. Sauté until the veggies have softened slightly; then add sprig(s) of fresh thyme and scotch bonnet pepper or hot pepper sauce.
• Stir in coconut milk until combined. Then add paprika, salt and black pepper, stirring occasionally for approx. 5 minutes. Combine the cornstarch and cold water in a small bowl until dissolved and stir it into the sauce if needed to thicken. Continue to let simmer while stirring occasionally, until the sauce begins to thicken. Return salmon to the saucepan and cover with sauce until completely coated. Add more salt/pepper as desired and remove the scotch bonnet pepper. Once the sauce has thickened to your liking, remove from the stove, serve while hot and enjoy!