St Lucia Curried Chicken Recipes

ST. LUCIA BARBECUED CHICKEN

Steps:

• In saucepan, combine all ingredients except chicken. Bring to boil and cook for 15 minutes, uncovered. Sauce should be thick. Cool.
• Pat chicken pieces dry and coat with sauce. Place meaty side up in baking dish and bake in preheated 350°F oven for 30 minutes.
• If you want to barbecue chicken, remove chicken from baking dish, transfer sauce to saucepan and boil until thick. Barbecue chicken for 5 to 10 minutes per side, brushing with reduced sauce. If you aren't barbecuing, simply bake chicken for 10 to 20 minutes longer in sauce, or until thoroughly cooked.
• Bonnie Stern Simply HeartSmart Cooking.

CHICKEN ROTI

Steps:

• Add oil to a pan and sauté garlic and onion for 2 minutes. Add the chicken pieces and sauté until cooked but tender.
• Add bell peppers and carrots and sauté for 2 minutes.
• Add the chicken bouillon cube, dissolved in water.
• Bring to a boil and add the potatoes, salt, pepper, and cover.
• Simmer over medium-low heat until the potatoes are tender. If necessary, increase the heat to reduce the broth.
• Halfway through cooking, add the herbs and curry powder.
• Set aside to cool while preparing rotis.
• Sift flour and baking powder.
• Mix flour, salt, garlic and baking powder.
• Make a well in the middle, pour in water and oil and mix all ingredients. Knead at least 3 minutes until dough is smooth and elastic.
• Cover the dough and let rest for 30 minutes.
• Drop the dough on a floured surface, divide it into 10 or 12 balls.
• Cover to prevent from drying .
• Brush a little oil on a nonstick skillet over medium heat.
• Lightly flour the work surface. Take a ball of dough, flatten it with the palm of the hand, turn it over and flatten again.
• Roll out with a rolling pin and form a thin disk of 6 to 8 inches (15-20cm) in diameter.
• Cook about 1 minute on each side. Be careful not to overcook as the rotis should remain flexible and white.
• Repeat until all the batter is done.
• Stack rotis and cover with a cloth until the end of the baking.
• Warm roti if necessary and place on a platter.
• Put a generous amount of stuffing.
• Fold according to the chosen shape (cone, tube, square, triangle, etc.)
• Serve hot.

WEST INDIAN CURRIED CHICKEN

Steps:

• Heat the oil in a large pot over medium-high heat. Cook the chicken, onions, and garlic until the chicken has browned; about 5 minutes. Stir in potatoes, salt, and curry powder; add enough water to cover the chicken halfway. Cover, and simmer until tender, 30 to 40 minutes. Season to taste with hot pepper sauce.

CURRIED CHICKEN (TRINIDAD STYLE)

Steps:

• Cut chicken into small pieces and season with garlic, green seasoning, salt and hot pepper.
• Marinate for 30 minutes or more.
• Heat oil in an iron pot or skillet.
• Mix curry powder with 1/4 cup of water until smooth; add to hot oil and cook 2 minutes.
• Add chicken and stir to coat in curry; cook until all water dries out; stir well (about 10 mins).
• Add tomatoes and onion; cook for a minute; stir in 1/2 cup hot water.
• Lower heat to medium; cover and cook until meat is tender; add more water if more sauce is necessary.
• Adjust salt and hot pepper.

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.

DAD'S CURRIED CHICKEN

Steps:

• Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
• Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
• Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
• Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.

FLORENTINE CURRIED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, thoroughly blend soup, creamy salad dressing, lemon juice, and curry powder.
• On the bottom of a 9x13 inch dish, spread squeezed spinach evenly. Place chicken on top of spinach. Pour soup mixture over top of chicken so that all is covered, then sprinkle with paprika. Spread cheese over top.
• Bake for approximately 1 1/2 hours in the preheated oven, until cheese is lightly brown. (You can cover the dish with a piece of foil and leave it in the oven on warm until ready to serve, or it can be made the day before and reheated!)