Calypsocurriedchicken Recipes

JAMAICAN CALYPSO CHICKEN

Steps:

• Drain the juice from the pineapple chunks into a zip-lock bag big enough to hold the chicken. Reserve the pineapple to add later. To the juice add rum, lime juice, soy sauce, brown sugar, curry powder, garlic, ginger, cloves and red pepper flakes. Stir or mush up the bag to blend.
• Add the chicken, turning to coat well. Place in refrigerator skin side down to marinade for 3-6 hours.
• Preheat oven to 375*. Saving the marinade, remove the chicken and place skin side up in a shallow baking dish.
• Bake, uncovered, basting often with the pan juices and leftover marinade for 30-35 minutes.
• Add the reserved pineapple chunks and mandarin oranges to the pan and bake 5-10 minutes more - until the chicken is no longer pink near the bone.
• Serve the chicken with pan juices basted over, along with the fruit. I like to serve this over rice (especially coconut rice). You can garnish with sliced lime for presentation.

CALYPSO CHICKEN

Steps:

• Sprinkle both sides of chicken with seasoning and pepper then coat with olive oil spray.
• Grill 5-6 minutes on each side until done.
• Combine remaining ingredients including half of juice of lime in medium bowl.
• Add chicken and turn to coat.
• Cover with foil and let sit for 5-10 minutes turning again half way through until flavors have blended and soaked onto the chicken.
• Serve chicken and use the sauce for dipping.

CURRIED CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
• Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

DOMINICA CALYPSO CHICKEN

Steps:

• Cut up chicken in pieces and wash in cold water with a piece of lemon.
• Rinse well in cold water and place in a large bowl.
• Season with salt, pepper one clove garlic (crushed), vinegar and thyme. Allow to marinate for 3 hours.
• In a large skillet, heat margarine and add sugar; when very hot, brown chicken.
• In another fry pan, heat some oil and fry cashews and set aside.
• In the same pan, fry together the garlic, mushrooms, onions and ginger.
• Add wine and about ¼ cup water to the original cooking skillet.
• Add chicken and cook for about 25 minute until chicken is tender.
• Thicken with a little flour softened with some warm water.
• Cook for another 3 minutes.
• Sprinkle with cashew nuts and serve.

JAMAICAN CHICKEN CALYPSO

Steps:

• 1. Drain the pineapple, reserving the liquid. Store pineapple chunks in the refrigerator.
• 2. Combine the pineapple juice, rum, lime juice, soy sauce, brown sugar, garlic, curry powder, ginger, cloves, and red pepper in a medium bowl; stir well.
• 3. Place chicken in a 13x9x2 inch baking dish. Pour the marinade mixture over the chicken; cover tightly, and marinate in the refrigerator for 8 hours.
• 4. Drain the chicken, reserving marinade. Place the marinade in a small saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Set marinade aside.
• 5. Bake chicken, uncovered, at 375° for 40 minutes, basting occasionally with the reserved marinade. Add reserved pineapple chunks and orange segments to chicken. Bake an additional 10 to 15 minutes or until the chicken is done. Garnish if desired with lime wedges.

CALYPSO CHICKEN RECIPE

Steps:

• 1. Marinate the chicken breasts in the lime juice, lime rind, lemon juice, and 1 cup of the Alize for at least 30 minutes. at the same time, soak the raisins in the remaining 1/2 cup Alize. 2. Preheat the oven to 350 degrees. Remove the chicken from the marinade and reserve the liquid. Melt the butter in a heavy 10-inch skillet over moderate heat and saute the green onions and garlic until limp. Add the chicken breasts and saute until they begin to turn white. 3. Place the chicken breasts in an ungreased 4 quart casserole or baking dish with the sauteed onions and garlic. Add the raisins and their liquid and all the remaining ingredients to the reserved marinade, stir to combine, and pour over the chicken. Bake, uncovered, for 45 minutes. Garnish with chopped pimientos and serve with saffron rice.