Best Caribbean Curry Recipes

CARIBBEAN CURRY CRAB

Steps:

• Cut the crabs in small pieces and use the lime juice for washing them. Use the ginger, minced chive, garlic, thyme to season the crabs. Pour the oil into a preheated pot.
• Make a paste by mixing the curry, salt and the pepper and add it to the hot oil. Next add the crab meat along with the coconut milk when the mixture thickens.
• Next allow the curry crabs to simmer for about 25 minute covered. When the curry crabs are done serve them with cassava dumplings.

CARIBBEAN COCONUT CURRY SAUCE

Steps:

• Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
• Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.

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.

CHICKEN WITH BANANA CURRY SAUCE - CARIBBEAN

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.

CARIBBEAN CHICKEN CURRY WITH RICE AND PEAS

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.

CARIBBEAN CURRY

Steps:

• Heat the canola oil over medium heat in a saucepan.
• Add onions, garlic and ginger; cook, stirring for about 5 minutes. Add the curry powder, stir and continue to cook until the curry turns a dark golden colour (about 1 minute).
• Add the curry powder, stir and continue to cook until the curry turns a dark golden colour (about 1 minute).
• Add the chicken, salt and black pepper. Stir and continue to cook for about 10 minutes.
• Add the potatoes, carrots, green beans, baby corn, scotch bonnet pepper, chicken broth, and coconut milk to the pot.
• Cover the pot and cook the curry for about 35 minutes on low-medium heat or until the potatoes and carrots are softened to your liking.
• Serve with rice and beans.

CARIBBEAN COCONUT CURRY SAUCE

Steps:

• Whisk cream of coconut and fresh lime juice in small bowl until smooth.
• Stir in green onions, curry powder, cayenne pepper and salt.
• (Can be made 1 day ahead. Cover and refrigerate.) Brush half of sauce over chicken or seafood before and during grilling.
• Pass remaining sauce separately.
• NOTE: I usually serve this dish with a side of frijoles negros (black beans) and saffron rice cooked with pineapple juice instead of water.

BANANA CURRY (BERMUDA, CARIBBEAN)

Steps:

• Melt butter in a lrg saucepan. Add onion & saute gently over low-heat till softened & translucent, but not carmelized.
• Soak the raisins in a sml amt of hot water for 2-3 min to plump them. Drain & add to the onion mixture w/the apple & salt. Stir in the flour + curry powder & cook for 3-4 min, stirring.
• Remove the saucepan from the heat & gradually stir in the coconut milk & water a little at a time. Return to the heat & cook gently, stirring till thickened.
• Add bananas & continue cooking gently over low heat for about 6-7 minutes. Add the eggs to the curry, just to heat through. Serve immediately w/boiled rice & a sml dish of mango chutney.
• *Note Re Servings* ~ I entered this recipe as a 6 serving side-dish per its intent, but it seems likely 4 servings would be more realistic if served as a main-course.

CARIBBEAN CURRY

Steps:

• Make one or all three of the fillings below to enclose in a soft roti envelope.
• Curried Chicken Filling: Cut chicken into bite-size pieces; set aside.
• In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook, stirring, for 2 minutes.
• Add 1/2 cup of the water and the tomato paste; cook, sti rring occasionally, for 2 minutes. Add chicken; cover and cook for 10 minutes.
• Pour in remaining water; simmer for 10 to 15 minutes or until chicken is no longer pink inside. Drain off excess liquid. Season with salt and pepper to taste.
• Curried Chick-Pea Filling: Drain and rinse chick-peas; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 1 minute. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook for 1 minute. Stir in tomato paste and 1/4 cup of the water; cook for 2 minutes.
• Add chick-peas, green onions and remaining water; bring to boil.
• Reduce heat and simmer for 5 minutes or until chick-peas are softened.
• Season with salt and pepper to taste. Spinach Filling: Trim, wash and coarsely chop spinach; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes.
• Add garlic; cook, stirring, for 1 minute. Add spinach; cook, stirring, just until wilted.
• Stir in tomato, and salt and pepper to taste; cook for 1 minute.

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 POWDER

Steps:

• Add the cumin, coriander, poppy and mustard seeds to a nonstick pan, toast them over medium heat until the mustard seeds start to jump about.
• Add the cloves and pepper and mix.
• Remove from heat and grind the mixture either with a mortar or a food processor/blender.
• When finely ground, mix well with the tumeric and ginger.
• Put the mixture through a fine sieve and store in a covered glass jar.

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.

CARIBBEAN COCONUT CURRY SAUCE

Steps:

• 1. Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
• 2. Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.

CARIBBEAN VEGETARIAN CURRY

Steps:

• Cook rice according to package directions.
• As rice cooks refrigerate cooked eggs for later use.
• Cut bananas in half lengthwise, then in half crosswise, making 12 pieces total.
• Heat a large skillet over medium heat.
• Melt half the butter (reserve remainder).
• Sauté bananas until lightly browned on both sides for about 4 minutes.
• Set bananas aside in a covered dish and hold warm.
• Melt remaining butter over medium heat.
• Sauté onion, apple and garlic until tender (about 4 minutes).
• Stir in curry, lemon peel, ginger, coriander, turmeric and red pepper flakes and toss until evenly coated.
• Add black-eyed peas, kidney beans, vegetable stock and raisins.
• Cover and simmer for 5 minutes, until thoroughly heated.
• Remove from heat.
• Stir in yogurt until well mixed.
• Place cooked rice on a serving platter.
• Arrange reserved banana pieces on platter.
• Spoon bean mixture over top.
• Garnish with egg wedges, radish, green onion, cilantro and peanuts.
• Serve immediately.

FEMMES' REVENGE CARIBBEAN CURRY MIX

Steps:

• Grind all whole spices and seeds and bay leaves to a powder.
• Combine all the ingredients and store in an airtight jar.
• Note: While you can use pre-ground spices, the flavor is really better if you grind whole cloves, nutmeg, etc.

CARIBBEAN CURRY SAUCE

Steps:

• Mix all together.

CARIBBEAN SHRIMP CURRY WITH COCO LOPEZ

Steps:

• In a large skillet, add butter, onions and ginger -- cook until tender. Stir in flour; gradually adding half and half - whisk until smooth. Add cream of coconut, curry, salt and pepper. Cook over medium heat until thickened. Add lemon juice, reduce heat and simmer uncovered 20 minutes. Add shrimp and cook 5-10 minutes (just until shrimp are pink - don't over cook). Serve over rice and garnish with cilantro. You could add some chopped macadamia nuts on top as well.

UNCLE RICK'S CARIBBEAN CHICKEN CURRY (REVISED)

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.

CARIBBEAN POTATO CURRY

Steps:

• Mix cumin, turmeric, allspice, and curry powder together in a small bowl.
• Heat olive oil in a skillet over medium-low heat. Cook and stir ginger and cumin mixture in the hot oil until fragrant, about 5 minutes. Stir onion and garlic into the ginger mixture; cook and stir until the onion is hot, 1 to 2 minutes. potatoes; cook and stir 1 to 2 minutes. Mix red bell pepper, broccoli, bok choy, and plantains into the the potato mixture. Pour enough water into the skillet to reach about half-full.
• Cover skillet and cook the mixture at a simmer until the potatoes are tender, 20 to 25 minutes. Season with salt.

CARIBBEAN CURRY WALDORF STYLE SALAD

Steps:

• In a medium-sized bowl mix yogurt, curry powder, green onion, garlic, cilantro and green chilies. Toss grapes and pecans into the dressing mixture. Season with salt and pepper.