Caribbean Vegetable Chicken Curry Recipes

EASY CHICKEN CURRY WITH VEGETABLES

Steps:

• Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

FRUITY CARIBBEAN CURRY

Steps:

• Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.
• Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.

JAMAICAN CURRY CHICKEN

Steps:

• Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
• Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
• Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

CHICKEN VEGETABLE CURRY

Steps:

• Place first 6 ingredients in a 3- or 4-qt. slow cooker. In a small bowl, whisk together coconut milk, broth and dry seasonings; stir into chicken mixture., Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Stir in cilantro. Serve with couscous.

CHICKEN AND VEGETABLE CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is clear, 5 to 7 minutes. Reduce heat to low and add cumin, turmeric, black pepper, ginger, cardamom, cinnamon, cloves, nutmeg, and cayenne. Stir until combined.
• Increase heat to medium and add chicken; stir until coated. Cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Remove skillet from heat and transfer chicken to a plate with a slotted spoon, leaving some liquid in the skillet.
• Add carrots, celery, and bell peppers to the skillet over medium heat. Stir until combined and coated with the remaining spice liquid from the pan. Cook, stirring every minute, for 5 minutes. Add tomatoes and coconut milk; stir until completely combined with the veggies. Cook, uncovered, over medium heat, stirring occasionally, until liquid begins to bubble. Add chicken and stir to combine. Reduce heat until gently bubbling.
• Simmer, adding reserved tomato juice if needed, for a minimum of 30 minutes, or up to 2 hours if you have time.

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 VEGETABLE & CHICKEN CURRY

Steps:

• Pat chicken dry.
• In small bowl, combine mustard, sesame oil and 1 tbsp. curry powder.
• Preheat barbecue or broiler and grill chicken for 5 minutes per side (chicken will not be completely cooked). Cut into 2-inch chunks.
• Reserve. Heat oil in large, deep skillet or Dutch oven.
• Add garlic, ginger and hot chile pepper.
• Cook for 30 seconds.
• Add remaining 2 tbsp. curry powder, allspice, cinnamon and nutmeg.
• Cook for 30 seconds longer.
• Add onion, leek and stock.
• Cook until liquid evaporates.
• Add pureed tomatoes and bring to boil.
• Add potatoes and sweet potato and cook, covered, for 10 minutes.
• Add carrots, squash, pineapple juice, plantains, chickpeas and chicken and cook, covered, for 30 minutes longer.
• Taste and adjust seasonings if necessary.
• To serve, sprinkle with cilantro.

CARIBBEAN CURRY CHICKEN

Steps:

• Cut up the chicken, trim the fat and skin.
• Wash the chicken with the lemon juice and drain.
• Combine the chicken parts with the onions, garlic, poultry seasoning, salt, and pepper in a bowl and marinate for 2 hours.
• Heat a stew pot on medium heat and then add the oil and curry powder.
• Once the curry has darkened (do not burn), add the chicken and onions and brown chicken on all sides.
• Add the water then cover and simmer for 10 minutes.
• Add the potatoes.
• Cover and simmer for about 30 to 40 minutes.
• Serve over hot rice.