CARIBBEAN CHICKEN CURRY RECIPE RECIPES

Name: Fruity Caribbean curry
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: Caribbean
Ingredients: 2 tsp vegetable or sunflower oil; 4 chicken drumsticks , skin removed; 2 large red onions , chopped; 2 peppers (any colours will do), chopped; 3-4 tbsp mild curry powder; 425g can pineapple chunks in unsweetened juice; 400g can coconut milk; 400g can kidney beans , drained; 2-4 tbsp hot pepper sauce (depending on how hot you like it); small bunch coriander , chopped; cooked rice , to serve (we used Tilda coconut rice)

FRUITY CARIBBEAN CURRY RECIPE | BBC GOOD FOOD

Fruity Caribbean curry recipe | BBC Good Food image

Kidney beans and veg make chicken drumsticks go further with this sweet and hot curry - pack in 4 of your 5 a day in a filling family meal

Provided by Cassie Best

Categories Dinner, Main course

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 11

Ingredients

2 tsp vegetable or sunflower oil
4 chicken drumsticks , skin removed
2 large red onions , chopped
2 peppers (any colours will do), chopped
3-4 tbsp mild curry powder
425g can pineapple chunks in unsweetened juice
400g can coconut milk
400g can kidney beans , drained
2-4 tbsp hot pepper sauce (depending on how hot you like it)
small bunch coriander , chopped
cooked rice , to serve (we used Tilda coconut rice)

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.

Nutrition Facts : Calories 458 calories, FatContent 23 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 23 grams sugar, FiberContent 11 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.5 milligram of sodium

JAMAICAN CURRY CHICKEN RECIPE | ALLRECIPES

Jamaican Curry Chicken Recipe | Allrecipes image

I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!

Provided by camsmum

Categories Caribbean Recipes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

¼ cup curry powder, divided
2 tablespoons garlic powder
1 tablespoon seasoned salt
1 tablespoon onion powder
2 teaspoons salt
1 sprig fresh thyme, leaves stripped
1 pinch ground allspice, or more to taste
salt and ground black pepper to taste
2 ¼ pounds whole chicken, cut into pieces
3 tablespoons vegetable oil
3 cups water
1 potato, diced
½ cup chopped carrots
2 scallions (green onions), chopped
1 (1 inch) piece fresh ginger root, minced
1 Scotch bonnet chile pepper, chopped, or to taste

Steps:

Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

Nutrition Facts : Calories 348.2 calories, CarbohydrateContent 13.8 g, CholesterolContent 102.5 mg, FatContent 20.3 g, FiberContent 3.1 g, ProteinContent 27.8 g, SaturatedFatContent 4.7 g, SodiumContent 1353.2 mg, SugarContent 2.1 g

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