Caribbean Curry Chicken Food

FRUITY CARIBBEAN CURRY

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.

JAMAICAN CURRY CHICKEN

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.

CARIBBEAN CURRIED CHICKEN

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.

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.

JAMAICAN STYLE CURRY CHICKEN

Steps:

• Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
• Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.

CARIBBEAN CURRY CHICKEN

Steps:

• Cut up the chicken, trim the fat and skin.
• Wash the chicken with the lemon juice and drain.
• Combine the chicken parts with the onions, garlic, poultry seasoning, salt, and pepper in a bowl and marinate for 2 hours.
• Heat a stew pot on medium heat and then add the oil and curry powder.
• Once the curry has darkened (do not burn), add the chicken and onions and brown chicken on all sides.
• Add the water then cover and simmer for 10 minutes.
• Add the potatoes.
• Cover and simmer for about 30 to 40 minutes.
• Serve over hot rice.

JAMAICAN CURRY CHICKEN RECIPE

Steps:

• Start preparing your chicken by cleaning and washing it. You can use lemon juice, salt, or white vinegar in a bowl with water to clean the chicken. Remove all excess fat from chicken. Rinse chicken with water after cleaning
• Begin seasoning the chicken by adding 2 tablespoons of curry powder and 1 tablespoon of black pepper. You can then add your chopped scallions (green onions), garlic, onion, green pepper, scotch bonnet pepper (habanero) and rub vigorously into the chicken until the all pieces are coated with your seasonings.
• Add 4 tablespoons of vegetable oil to a heated saucepan (medium flame) then add 2 tablespoons of curry powder to the heated oil . Let it cook for about 3 minutes.
• You then add your chicken to the saucepan, cover, and let cook for about 15 minutes (stirring occasionally). Add in 2 cups of water then add 1 sliced tomato, 3 sprigs of fresh thyme, the cubed potatoes, and carrots and let cook for 35 minutes.

JAMAICAN CURRY CHICKEN RECIPE

Steps:

• Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with curry powder, adobo seasonings, allspice, dried thyme, and salt and pepper to taste.
• Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.
• Add the green onion, garlic, ginger and 2 tablespoons Jamaican curry powder. Cook 2-3 minutes, to let the curry powder bloom. This is called "burning the curry", which is not actually burning it.
• Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
• Stir in the coconut milk or chicken broth, potatoes and carrots. Taste and adjust with salt, pepper and hot sauce to your personal tastes. Add a few sprigs of fresh thyme here if you'd like.
• Bring to a boil, then cover and reduce the heat. Simmer for 20-30 minutes, or until the vegetables are softened and the chicken is fall-off-the-bone tender and cooked through. It should measure 165 degrees F internal when measured with a meat thermometer.
• Serve! I like to garnish mine with fresh chopped parsley and red pepper flakes.

CARIBBEAN CURRY

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.

CARIBBEAN STYLE CURRY CHICKEN

Steps:

• In a bowl, season the chicken with the curry powder, salt, black pepper, dried thyme, dried parsley, black pepper, onion powder, garlic powder and Worcestershire sauce or browning sauce.
• Warm the oil in a pot then add the pimento peppers, onion, garlic, scallions and bell pepper. cook for 2-3 minutes.
• Add the chicken and cook on each side for 5-7 minutes.
• Stir in the coconut milk, water, tomato paste, thyme, parsley, curry powder and salt.
• Stir everything together. Cover and let it cook for 30-40 minutes.

SLOW COOKER JAMAICAN CURRY CHICKEN

Steps:

• Season chicken with, salt, pepper and curry spice and set aside
• In a large skillet or non stick pan, heat oil over medium heat, until hot, and then add the chicken and brown on both sides about 4-5 minutes until chicken is brown.
• Remove chicken and set aside. Drain oil and leave about 2 tablespoons
• Add onions, followed by minced garlic, thyme, paprika, curry powder, stir for about 5 minutes, for the flavors to blossom. You may add scotch bonnet now or add it towards the last 45 minutes when adding the vegetables
• Add coconut milk, water , bay leaf ,and tomato paste; continue cooking for another 2 minutes.
• Salt( I used about 1 teaspoon and ½ teaspoon chicken bouillon ,adjust to taste)
• Place in slow cooker insert, and then add chicken thighs. Gently throw in potatoes.
• Slow cook for about 3-4 hours on high or 6-7 hours on low . Start checking after 2 1/2 hours and adjust cooking times.
• About 45 minutes or an hour before chicken is ready throw in vegetables, continue cooking until chicken and vegetables are ready.
• Remove adjust salt and pepper , if necessary and serve

JAMAICAN CHICKEN CURRY

Steps:

• Heat the Instant Pot on Sauté and once it is hot, add the oil. When the oil is hot, add ginger and garlic, and stir for 20 seconds.
• Add chopped onion and mix well (about 1-2 minutes).
• Add the Jamaican curry powder, the sliced scotch bonnet pepper, thyme, salt and allspice and mix well.
• At this point, if you have any browning or sticking that has occurred, use 1/4-1/3 cup of water to deglaze, scraping well, and allowing the water to evaporate.
• Add chicken, potato, and 1 cup of water and set your Instant Pot to cook on high pressure for 6 minutes. If you are NOT using potatoes, reduce water to 1/2 cup.
• Allow the pot to sit undisturbed for 10 minutes and then release all remaining pressure. Stir and serve.

JAMAICAN CURRY CHICKEN

Steps:

• Add chicken thighs, all-purpose seasoning, 1 Tbsp of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight.
• One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.
• Heat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 Tbsp of water.
• Add chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes.
• When there is about 15 minutes remaining, stir in potato and continue to cook covered.
• Once chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste.

JAMAICAN CURRY CHICKEN

Steps:

• Sprinkle the chicken with salt. Set aside.
• In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
• Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
• Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
• Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
• Add the potatoes. Cook, stirring often, for 3 minutes.
• Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
• Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.

CARIBBEAN CHICKEN CURRY RECIPE

Steps:

• To make this chicken curry, heat the oil in a medium size saucepan over a medium heat and add the onion, garlic, ginger and chilli. Cook for 3 - 4 mins.
• 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 mins.
• Stir in the mango and coriander, and simmer for a further 5 mins.
• 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 spring onions and top with the Caribbean chicken curry.

JAMAICAN CURRY CHICKEN

Steps:

• Pat the chicken pieces dry with a paper towel and then add them into a large bowl. Season the chicken with 2 tablespoons of curry powder, allspice, salt, ginger, garlic powder, ground coriander, and worcestershire. Use your hands (fitted with disposable gloves, if desired) to massage the spices into the chicken very well.
• Cover the bowl with a lid/plastic wrap and transfer it into the refrigerator to marinate for at least 1 hour, preferably overnight.
• Using a large braiser or deep skillet over medium heat, coat the bottom of the pan with 2 tablespoons of oil. When the oil is hot and shimmering, sprinkle in the remaining 2 tablespoons of curry powder. Use a wooden utensil to stir the spice into the oil. Burn the curry in the oil, stirring frequently, until the curry is fragrant and takes on a deep, golden brown color- about 30 seconds.
• Add the chicken pieces into the pan, careful not to overcrowd, work in batches if you need to. Once the chicken is in the pan, do not disturb. Allow the chicken to brown and achieve a deep, golden sear, about 2-3 minutes on each side. >> Use the additional tablespoon of oil, if needed. Then set the browned chicken aside onto a clean plate and repeat the process until all chicken is browned.
• Return all chicken pieces back into the pan. Add in the sliced bell pepper, onion, scallions, garlic, fresh thyme, and scotch bonnet. Pour in the chicken stock and use a wooden utensil to gently stir everything together (being careful not to burst the pepper).
• Cover the pan with a lid and reduce the heat to medium-low. Allow the chicken and aromatics to stew together for 35 minutes.
• Uncover the pan and turn the chicken pieces. Nestle in the chopped carrots and potatoes and spoon some of the pan juices over them.
• Cover the pan once more and continue cooking for another 30 minutes, or until the potatoes/carrots are fork-tender.
• Uncover the pan and check for chicken doneness (to be precise, the internal temperature should be at least 165°F). Then remove from heat and discard the thyme sprigs and pepper.
• Serve the curry chicken with pan juices immediately onto plates alongside cooked white rice and extra scallions, if desired. Enjoy!

JAMAICAN CURRY CHICKEN RECIPE

Steps:

• Cut the chicken into small pieces (allows faster cooking).
• Wash in vinegar or lime juice under running water then drain.
• Add salt and black pepper along with curry powder then combine with a wooden spoon or your hand. No need to marinate the chicken.
• Place saucepan or Jamaican Dutch pot is also known as dutchie on medium heat stove adding the cooking oil.
• Burning the Jamaican curry:- this is actually the process where we release the flavor of the curry by adding a ⅓-¼ cup of curry powder, ginger, and garlic to the oil to fry stirring continuously with a wooden spoon. Max 3 mins, DO NOT let the curry BURN.
• Add the seasoned chicken to the pot remembering to stir and blend the curry and chicken together then cover the pot with its lid. Stir at intervals for 20 mins.
• Add remaining ingredients including water or coconut milk excluding the bell peppers. Use the scotch bonnet pepper if you enjoy spicy food, it's pretty hot. Allow another 10 mins remember to stir at intervals.
• Add bell peppers. If you wish to thicken your gravy mix 2 tbs of all-purpose flour with 4 tbs water then stir this in to add a little body to your gravy. Allow 5 mins.
• Guess what after 5 mins turn off your stove your meal is ready. Serve with any side dish of your choice and get it while it's nice and hot!!

JAMAICAN CURRIED CHICKEN

Steps:

• In sauce pot over medium heat put some oil and brown chicken pieces in batches. Do not crowd pot. Transfer chicken to bowl until all is browned. Pour off oil from pot. Now add a little fresh oil and start sauteeing onions. Just as they start to get color, add scallions, ginger, garlic, and curry powder. Stir and continue to saute for a few more minutes. Then, add tomatoes and chicken pieces back to pot. Now, add water or stock. Bring this all to a simmer and cover. In about 35 to 50 minutes, depending on size of chicken pieces, curry will be ready.

CARIBBEAN CURRY

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.