Caribbean Curry Chicken
Caribbean Curry Chicken is similar to what you might get in the Dutch Speaking islands or Trinidad.
Servings: 8 people
Ingredients
- 2 lbs. chicken pieces with bone cut into bite size pieces
- a few sprigs of fresh or dried thyme
- 1 Scotch Bonnet Pepper split in half
- 6 tablespoons curry powder
- 2 tablespoons green seasoning
- 3 tablespoons oil
- 1 onion chopped
- 2 cloves garlic finely chopped
- 1 lb. potato cut into bite size pieces
- 3 cups water
- salt to taste
- 2 tablespoons finely chopped parsley See Notes
Instructions
- Combine chicken, thyme, Scotch Bonnet pepper, green seasoning and 4 tablespoons of the curry powder.
- Place in a ziploc bag, seal and shake to coat the chicken well. Place in refrigerator overnight.
- Heat oil. Add chicken pieces and fry for 3-5 minutes until a little browned. Remove from pot.
- Add onion, garlic and remaining curry powder. Fry 1-2 minutes, until onions are softened.
- Add water and salt and return the chicken pieces to the pot. Make sure you include the Scotch Bonnet from the marination.
- Bring to a boil. Reduce to a simmer and cook for 20 minutes.
- Add potatoes and cook another 10-15 minutes, until potatoes are cooked through.
- Add parsley and salt, as needed. Stir to combine.
- Serve with rice or roti.
Video
Notes
In Trinidad, shadoe beny (culantro/recaito) would be used instead of parsley.
The Scotch Bonnet will continue to infuse into the curry, so if don't want it to get too spicy, you can remove the pepper after cooking the Caribbean Curry Chicken. This is especially recommended if you have leftovers and the chicken is being saved for the day after.
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