Caribbean Inspired Chicken And Fruit Curry Recipes

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JAMAICAN CURRY CHICKEN RECIPE



Jamaican curry chicken recipe image

Jamaican curry chicken, try this simple, easy to make recipe.

Provided by Lesa

Categories     Main Course

Number Of Ingredients 16

2½ lbs Chicken
2 tbsp Curry powder
2 tbsp All-purpose or Chicken seasoning
1 ½ tsp Salt (Or salt to your liking)
5 Pimento berries (allspice)
3 Cloves garlic (Crushed )
1 Medium onion (Chopped)
3 Sprig of fresh thyme
2 Medium carrots (Chopped)
1 Small potato (Diced)
1 ½ tsp Freshly grated ginger
1 Small scotch bonnet pepper (seeds removed and findly chopped)
3 tbsp Cooking oil
Boiling water
1 lime/lemon (To wash the chicken)
1 tsp Vinegar (To wash the chicken)

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.

Nutrition Facts : Calories 238 kcal, ServingSize 1 serving

CARIBBEAN CURRIED CHICKEN



Caribbean Curried Chicken image

Having grown up in the Virgin Islands, I've eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It's delicious served over rice. -Sharon Gibson, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 8 servings.

Number Of Ingredients 9

1 tablespoon Madras curry powder
1 teaspoon garlic powder
1 teaspoon pepper
8 boneless skinless chicken thighs (about 4 ounces each)
1 medium onion, thinly sliced
1-1/2 cups Goya mojo criollo marinade, well shaken
2 tablespoons canola oil
2 tablespoons all-purpose flour
Optional: Hot cooked rice, green onions and fresh cilantro leaves

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.

Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 514mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

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