Caribbean Curry Chicken Food

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 CHICKEN CURRY RECIPE

Steps:

• In a pot over high heat, add oil, thyme and chicken and cook for 3 minutes or until chicken is cooked through.
• Add potatoes, onion, bell pepper, jalapeño and curry powder and stir well. Cook for 5 minutes.
• Add the remaining ingredients except balsamic vinegar, stir well and lower the heat to a simmer. Cover and cook for 30 minutes. Add water if the curry looks dry (up to 1/2 cup).
• Turn the heat off, add a dash of balsamic vinegar (about 1/2 tsp), stir and serve Jamaican chicken curry with rice and Greek yogurt.

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 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.

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 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 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.

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 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 AND POTATOES

Steps:

• Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper, making sure it's evenly coated. Let come to room temperature.
• Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
• If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
• Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
• Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
• Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.
• In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with 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.

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 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.

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 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!!