Caribbean Chicken Curry with Rice

Caribbean Chicken Curry with Rice

I really wanted to learn how to cook good Indian influenced curry and was lost how to begin because I knew that is not as easy as it sounds. This past weekend I went to my friend’s house who is originally from Guyana and to my surprise she was making very tasty chicken curry similar to Indian, but not the same though. While I was listening to her talking when she was growing up I felt so calm and was soaking in every word with pleasure, and in a same time I could relate in one way or another with her. 

That learning experience making curry her way turned into few hours of listening great stories about her childhood, about her memories, about food. I felt closer to her and realized that we are all under one sky and each of us have one thing in common, which is love for food from childhood. 
If I tell you my dreams, you would probably laugh! You all know how much I love authentic meals, so my wish is to one day go into people houses in different parts of the world, listen to their story and learn how to cook authentic meals from their kitchen. This might be impossible but we can always imagine that those wishing one day will come true!

Finally today I got the courage to make a change about the curry. I was experimenting few times, and always kind of failed but than started to make the way my taste buds and my stomach would appreciate it. I have to admit that I love spicy food, but for some reason curry spice always hits my stomach really hard, so I had to adjust the amount of everything in this particular recipe. To be honest I avoided for long time eating and cooking with curry powder just because the taste was to strong for me, and I could never calculate how much is too much. However once I tasted my friend’s curry, surprisingly it was not very heavy on my stomach. I would also say that this is not a fusion at all, it is just reduction of spices for our taste, for people who are not used to strong flavors that might people in that part of the world are eating on a regular bases. 
Now, let’s take you on a dinner trip to Caribbean and have some 
Caribbean influenced Chicken Curry.Caribbean Chicken Curry with Rice
Caribbean Chicken Curry with Rice

Serves 4
Ingredients:
  • 2 Tbs. Vegetable Oil
  • 4 Scallions, chopped
  • 1/4 Medium Onion, chopped
  • 1 Green Pepper, sliced
  • 1/2 Chili Pepper, sliced
  • 2 Garlic Cloves, minced
  • 2 Tbs. Curry powder or more if you desire
  • 1 Tbs. Cumin powder /or seeds 
  • 2 tsp. Coriander seeds, grind them
  • Pinch of Chili Powder
  • Salt to taste 
  • 1/2 Tbs. Brown Sugar
  • 2 lb. Boneless Chicken thighs, trim the fat and skin
  • 1 Tbs. lemon or lime Juice
  • 2 Tbs. Tomato sauce, or chop 1 large tomato
  • Water
  • 4 Potatoes
  • 1 cup of rice for each serving
Directions:
  1. Boil the chicken thighs with bit of salt; drain and set aside.{this will get rid of the extra fat from the chicken}
  2. Preheat the Wok and add oil, chopped scallions and onion, minced garlic, sliced green pepper and chili pepper. 
  3. Let that become translucent, and add spices {curry, cumin, chili power, grounded coriander seeds}; Stir fry for few minutes
  4. Add chicken and stir until all the spices are coating the chicken, than add 1 cup of water and salt to taste (about 1/2 Tbs.); stir again and cover with a lid. 
  5. Let that boil for next 5 minutes.
  6. Add more water, to go about an inch above the chicken, 1 more Tbs. of Curry if you desire, and 1/2 Tbs. of brown sugar; cover again. 
  7. At this point peel the potatoes, wash and quarter it. 
  8. Put all the potatoes on top of the chicken, add tomato sauce and squeeze lemon or lime on top;Cover! Check every few minutes if you need to stir because It can burn easily. If you see that chicken is not completely cooked, and water evaporated you can add more water and salt to season it. 
  9. Cook for next 40 minutes on medium high under the lid or until the chicken is very well done and falling apart.
  10. I crushed all the potatoes and made them as part of the sauce and that is optional.
  11. Stir, and serve with a rice or roti.

Enjoy!
Note* 
  • I don’t like too much sauce so I made it bit thicker by reducing the amount of water as well. 
  • You can add larger amount of spices if you desire. 
  • This is not original recipe, but after I made it few times I liked this one the best for my own taste. 
  • You can also add to the recipe 1 tbs. madras curry paste. 

I hope you enjoyed this dinner. It is very easy, and at the same time it’s something completely new on my blog. 
Hope you all are having fun this summer break!
Your friend,
Sandra 
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