CARIBBEAN CURRIED CHICKEN
Having grown up in the Virgin Islands, I've eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It's delicious served over rice. -Sharon Gibson, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 514mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
JAMAICAN CURRY CHICKEN
A healthy Jamaican curry chicken made with coconut milk, potatoes, and everyday spices you can find at any grocery store. Authentic flavor and easy prep!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 55m
Number Of Ingredients 19
Steps:
- Sprinkle the chicken with salt. Set aside.
- In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
- Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
- Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
- Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
- Add the potatoes. Cook, stirring often, for 3 minutes.
- Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
- Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.
Nutrition Facts : ServingSize 1 (of 4), Calories 428 kcal, Carbohydrate 29 g, Protein 33 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 91 mg, Fiber 5 g, Sugar 4 g
DAD'S CURRIED CHICKEN
This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.
Provided by Ramin Ganeshram
Categories Dinner Curry Chicken Hot Pepper Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Garlic Herb
Yield 6-8 servings
Number Of Ingredients 11
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.
ISLAND CURRIED CHICKEN
I found this dish in Essence magazine from February of 2006. My husband's family is from Jamaica and I haven't quite mastered curry, but this is a simple curried chicken recipe with a lot of flavor in a short amount of time.
Provided by Virgaux78
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl with slated water, rinse chicken.
- In a small bowl, mix 1 tbs. of curry powder and other seasonings.
- Dry chicken; season with spice mix.
- In skillet, heat oil until hot; reduce heat and let cool 2 minutes.
- Add remainimg curry powder; move pot in circular motion until curry is golden brown, about 7 seconds.
- Add chicken; brown on both sides, about 2 minutes each.
- Add 1.4 Celsius water; cover with lid; cook 10 minutes on low heat.
- Add remaining water; cook 15 minutes.
- Add onion and potatoes.
- Cook covered 20 minutes.
- Gravy will thicken slightly.
JAMAICAN CURRY CHICKEN RECIPE
Jamaican curry chicken, try this simple, easy to make recipe.
Provided by Lesa
Categories Main Course
Number Of Ingredients 16
Steps:
- Remove the skin (if there is any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Dry with kitchen towel if necessary.
- In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, the curry powder and mix everything together and leave to marinate for 30 minutes or more.
- In a pot add the cooking oil and put to hot on medium heat.
- Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides. Don't let the pot burn, add a tip of water if necessary.
- Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes, until the chicken is cooked and the water is reduced to a curry gravy.
Nutrition Facts : Calories 238 kcal, ServingSize 1 serving
ISLAND CHICKEN
Steps:
- Preheat grill or cast iron grill pan to medium-high heat.
- Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
- Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
- In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
- Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
- Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
- Serve chicken breasts with pineapple slices and warm sauce.
- NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.
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