Calypsocurriedchicken Recipes

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CALYPSO COOLER



Calypso Cooler image

This is a recipe very close to the drink that a popular bar makes.

Provided by SilverRose83

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 6

1 fluid ounce coconut-flavored rum
½ fluid ounce peach schnapps
7 fluid ounces orange juice
½ fluid ounce grenadine syrup
1 orange slice
2 maraschino cherries

Steps:

  • Pour the rum, schnapps, and orange juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Pour into a chilled glass, pour in the grenadine syrup, and garnish with the orange slice and maraschino cherries to serve.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 46.8 g, Cholesterol 17.1 mg, Fat 2.7 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 1.6 g, Sodium 25 mg, Sugar 33 g

CALYPSO CURRIED CHICKEN



Calypso Curried Chicken image

As a result of trade with India, during the eighteenth century, this hearty curried chicken dish became popular in England and the American colonies, especially in seaports.

Provided by Chef mariajane

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

1 (8 ounce) can pineapple tidbits (juice pack)
4 boneless skinless chicken breast halves (1 lb. total)
1/4 cup flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil
3/4 cup green sweet pepper, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
3 tablespoons currants or 3 tablespoons raisins
1 teaspoon curry powder
1/8-1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1 tablespoon cornstarch
1/3 cup cashew pieces, coarsely chopped

Steps:

  • Drain pineapple, reserving juice. Set aside. Rinse chicken; pat dry. IN a plastic bag combine flour, 1 teaspoons curry powder, 1/2 teaspoons alt, and pepper. Add chicken breasts, one at a time, and shake to coat well.
  • IN a large, heavy skillet brown the chicken on both sides in hot oil over medum-high heat. Remove chicken from skillet. IN the oil remaining in the skillet, cook green pepper, onion, and garlic till tender but not brown. Stir in drained pineapple (saving juice), undrained tomatoes, currants, 1 tablespoons curry powder, crushed red pepper, and 1/8 teaspoons salt. Bring mixture to a boiling; return chicken to the skillet. Cover and simmr for 8-12 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm.
  • Stir together cornstarch and reserved pineapple juice; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. If desired, garnish with cashews.

Nutrition Facts : Calories 384.6, Fat 14.1, SaturatedFat 2.4, Cholesterol 68.4, Sodium 668.6, Carbohydrate 34.7, Fiber 4.4, Sugar 15.8, Protein 31.9

JAMAICAN CALYPSO CHICKEN



Jamaican Calypso Chicken image

I clipped this from a magazine many years ago. It has the added kick of curry powder. The addition of fruit is good with the chicken (especially served over rice). Easy to put together, but takes time to marinade. This time (3-6hrs) is not reflected in prep time.

Provided by Sweet PQ

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 (8 ounce) can pineapple chunks in juice
1/2 cup rum
3 tablespoons lime juice (fresh is best)
2 tablespoons soy sauce
1 tablespoon dark brown sugar
2 -3 teaspoons curry powder (your preference)
2 garlic cloves, minced
1/2 teaspoon ginger
1/4 teaspoon clove
1/4 teaspoon crushed red pepper flakes
4 chicken breast halves, bone-in (roughly 2 lbs)
1 (11 ounce) can mandarin oranges, drained

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 BARS



Calypso Bars image

A chocolate date bar. My childhood memories of holidays included these bars from my mother's friend Bernie. Wonderfully rich.

Provided by lynnielyn

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 55m

Yield 30

Number Of Ingredients 13

1 ⅓ cups chopped dates
2 ½ (1 ounce) squares unsweetened chocolate
⅔ cup water
1 ⅓ cups white sugar
¼ cup butter
1 teaspoon vanilla extract
1 ¼ cups packed brown sugar
¾ cup butter
1 ½ cups quick-cooking oats
1 ½ cups all-purpose flour
1 cup chopped walnuts
½ teaspoon baking soda
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking pan.
  • Cook and stir dates, chocolate, water, white sugar, and 1/4 cup butter in a heavy saucepan over medium-low heat until melted and thickened, 5 to 10 minutes. Remove from heat; stir in vanilla extract. Set aside to cool.
  • Beat brown sugar and 3/4 cup butter together in a bowl until creamy. Add oats, flour, walnuts, baking soda, and salt; stir until texture is crumbly.
  • Press half the oat mixture into bottom of the prepared pan. Evenly spread chocolate-date mixture over oat mixture layer; crumble remaining oat mixture over chocolate-date layer.
  • Bake in the preheated oven until topping is lightly browned, about 30 minutes. Cut into 30 small squares.

Nutrition Facts : Calories 221.5 calories, Carbohydrate 32.6 g, Cholesterol 16.3 mg, Fat 10.3 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 107.2 mg, Sugar 23 g

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