CARIBBEAN VEGETABLE & CHICKEN CURRY

Caribbean Vegetable & Chicken Curry image

Provided by Strawberry Girl

Yield 8 serving(s)

Number Of Ingredients 24

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6 boneless skinless chicken breasts
2 tablespoons Dijon mustard
2 teaspoons sesame oil
3 tablespoons curry powder, divided
1 tablespoon vegetable oil
3 cloves garlic, finely chopped
2 tablespoons fresh gingerroot, finely chopped
1 small hot chili pepper, finely chopped
1 pinch allspice
1 pinch cinnamon
1 pinch nutmeg
1 onion, coarsely chopped
1 leek, trimmed and coarsely chopped
1/2 cup homemade chicken stock or 1/2 cup water
1 cup tomato puree
2 potatoes, peeled and cut into chunks
1 large sweet potato, peeled and cut into chunks
2 carrots, sliced
1 lb butternut squash, Peeled and cut into chunks
3/4 cup pineapple juice, tomato juice or canned coconut
to taste milk (I use coconut milk)
1 can chickpeas
2 plantains, peeled and cut into chunks (optional)
1/2 cup fresh cilantro or 1/2 cup parsley, chopped

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.