Caribbean Inspired Chicken And Fruit Curry 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.

CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES

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 MINI BANANA AND PINEAPPLE CURRY

Steps:

• In a large non-stick skillet, heat oil over medium-high heat.
• Add chicken and sprinkle with salt and pepper, cook, stirring for 5 minutes.
• Remove to a plate.
• Add onions, red pepper, and garlic to the pan, cook stirring for about 3 minutes or until softened.
• Add curry paste and cook stirring for 1 minute.
• Add the chicken stock and bay leaf and bring to a boil.
• Peel and chop bananas into 1-inch chunks and add to skillet along with the reserved chicken.
• Simmer about 5 minutes, or until chicken is no longer pink inside.
• Add pineapple and stir to combine.
• In a small bowl, whisk together cornstarch and water.
• Add to the pan stir for one minute or until thickened slightly.
• Sprinkle with coriander leaves.