CHICKEN WITH BANANA CURRY SAUCE - CARIBBEAN
Make and share this Chicken With Banana Curry Sauce - Caribbean recipe from Food.com.
Provided by Mme M
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
- Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
- Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.
- Serve with steamed rice.
Nutrition Facts : Calories 415.6, Fat 12.6, SaturatedFat 6.4, Cholesterol 159.8, Sodium 945.8, Carbohydrate 18.8, Fiber 3.4, Sugar 8.6, Protein 56.1
CARIBBEAN CHICKEN CURRY WITH RICE AND PEAS
Make and share this Caribbean Chicken Curry With Rice and Peas recipe from Food.com.
Provided by English_Rose
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a medium size saucepan over a medium heat and add the onion, garlic and chilli. Cook for 3 - 4 minutes
- Add the chicken and cook for 5 mins, or until sealed and lightly browned.
- Add the curry paste and cook for 1 min, add 3/4 of the coconut milk and simmer over a moderate heat for 20 minutes
- Stir in the mango and cilantro, and simmer for a further 5 minutes
- While the curry is cooking, prepare the rice and peas. Cook the rice as per pack instructions. Then, 5 mins before the end of cooking, add the coconut milk and red kidney beans.
- Drain and pile the rice onto individual plates, garnished with the scallions and top with the Caribbean chicken curry.
Nutrition Facts : Calories 921.9, Fat 29.2, SaturatedFat 20.8, Cholesterol 136.9, Sodium 328.6, Carbohydrate 97.6, Fiber 7.1, Sugar 19.1, Protein 66.6
CARIBBEAN VEGETABLE & CHICKEN CURRY
For a vegetarian version, omit first 4 ingredients. This dish is much better the next day as it gives time for the flavours to blend.
Provided by Strawberry Girl
Categories Chicken Breast
Yield 8 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 264.7, Fat 5.9, SaturatedFat 1, Cholesterol 56.6, Sodium 184.6, Carbohydrate 32.1, Fiber 5.4, Sugar 8.3, Protein 22.4
CARIBBEAN CURRY CHICKEN
A lovely lady who hailed from Trinidad shared this spectacular recipe with me many years ago. She was a coworker who brought this dish in for special occasions or potluck dinners. It was always the first empty serving dish at every event! She was so marvelously fun to work with and such a sweetheart to share this fantastic recipe with me!
Provided by Mercy
Categories Curries
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
UNCLE RICK'S CARIBBEAN CHICKEN CURRY (REVISED)
This curry is a spice-lover's dream...and a real crowd-pleaser. It's wonderful comfort food on a cold fall or winter's day.
Provided by acmeharpoon
Categories Curries
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken thighs into large bite-sized pieces and set aside.
- Peel (or, wash and leave un-peeled) and dice potatoes into 1/2 inch chunks and set aside.
- Peel and finely chop onion and set aside.
- Add oil, onions, and ginger puree to a"cold", large, non-stick Dutch oven pan or large pot and set heat to medium.
- Stir-fry for about 8-10 minutes or until the onion is golden and even slightly browned.
- Add garlic and stir-fry for another 3 minutes being careful not to burn the garlic.
- Add 3 heaping Tbs. of the curry powder to the pot and stir in with the garlic, ginger, salt, and onions for 1 minute more.
- Add 3/4 cup of the chicken stock and bring to a low boil.
- Add the chicken and stir an additional few minutes to 'sear' the chicken.
- Place the diced potatoes on top of the chicken pieces and then add the remaining chicken stock to the pan 1 cup at a time as necessary until the potatoes are"covered" by the liquid.
- Add more curry powder if desired ( -- and I always desire) along with the garam masala and the cinnamon stick.
- Mix in gently.
- Make sure that the potatoes are still "covered" by the liquid.
- Bring heat down to medium low.
- Cook uncovered until the potatoes are fork tender (about 20 minutes).
- Do not overcook the chicken or potatoes!
- After 15 minutes (approx.), turn heat down to low and add the rest of any additional curry powder that you desire, the cayenne, more salt (you'll find that the potatoes have taken a lot of the salt away and the sauce may now be a bit bland).
- Remove cinnamon stick, mix well, and continue to cook on low for an additional 5-10 minutes.
- Turn off heat and taste.
- Adjust seasonings if needed.
- If the curry sauce is too thin at this point, simply remove some of the potatoes from the pot and mash them with a fork in a small bowl then return the mashed potatoes to the pot and stir in gently.
- The mashed potato will now act as a sauce thickener.
- Serve on a white plate atop basmati or long grain rice.
- Garnish the white plate with a dusting of paprika around its edge.
- Sprinkle toasted shaved almonds on top of the curry.
- Let 'Uncle Rick' know how it turns out!
- NOTE: Homemade chicken stock honestly DOES make a difference!
- And... by the way --.
- This dish is even better the next day -- and the day after that.
Nutrition Facts : Calories 429.7, Fat 15.6, SaturatedFat 2.7, Cholesterol 130.7, Sodium 952.3, Carbohydrate 34.5, Fiber 4.8, Sugar 5.2, Protein 37.5
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