WEEKDAYS 1e|12c|p

Caribbean Curry Chicken

Grace Byers
|
Servings: 4
|
easy
|
2+ hr

Thanks for the recipe, Grace Byers!


  • Ingredients
  • step-by-step directions
Ingredients
Caribbean Curry Chicken:
  • 2 pounds bone-in, skinless chicken (cut into 8-10 pieces)
  • 1 tablespoon poultry seasoning
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon Caribbean curry powder (plus more to taste)
  • 1/8 teaspoon raw sugar
  • 1-2 tablespoons olive oil
  • 4 sprigs thyme (divided)
  • 1 large white onion (peeled, diced, divided)
  • 1 bunch green onions (root ends removed, chopped, divided)
  • 6 cloves garlic (peeled, chopped, divided)
  • 1 habanero or scotch bonnet pepper (whole and uncut, optional)
  • 2-3 cups water (boiling)
  • 1 cup carrots (peeled, chopped)
  • 1 cup Idaho potatoes (chopped)
  • Kosher salt and freshly ground pepper (to taste)
  • white rice (cooked, to serve)
  • fried plantains (to serve)
Fried Plaintains:
  • 2 cups water
  • 2 and 1/2 teaspoons Kosher salt
  • plantains (ripe, peeled, sliced into 1/4-inch thick on bias)
  • vegetable oil (for frying)
Directions
  • In a small bowl, add poultry seasoning, onion powder, garlic powder, Caribbean curry powder, and raw sugar. Stir to combine and set aside.
  • On a clean workspace, pat chicken dry with paper towels and transfer to a large bowl. Add prepared seasoning mixture, season with salt and pepper, and toss to coat. Cover and transfer to refrigerator and allow to marinate overnight.
  • Remove chicken from refrigerator 30 minutes before cooking and allow to come to room temperature. Set aside.
  • Meanwhile, in a medium Dutch oven, over medium heat, warm olive oil. Add 2 sprigs of thyme, 1/2 of the onion, 1/2 of the green onions, and 3 cloves of garlic. Stirring occasionally, cook until mixture has softened and become fragrant, about 2-3 minutes.
  • To the same Dutch oven, add chicken and stir to combine. Cover and cook to allow juices to form, for about 5-8 minutes. Uncover and add habanero.
  • Add carrots, potatoes, and remaining onion, green onions, garlic and thyme. Stir to combine, and add additional curry powder to taste.
  • Gently lift and fold mixture over itself and add 2-3 cups boiling water, to come halfway up the sides. Stir to combine and cover. Cook for 15 minutes and then turn down to a simmer for 5 minutes.
  • Serve with white rice and fried plantains.
  • For the Fried Plantains:
  • In a large bowl combine the water, salt and plantains. Allow to soak for 30 minutes. Drain and pat dry with a paper towel.
  • Line a plate with paper towels. Preheat 1 inch of vegetable oil in a Dutch oven to 360ºF. Add plantains and allow to fry until golden brown and tender, about 3 to 4 minutes. Remove to paper towel-lined plate and season with salt.
  • Tip: For a tasty twist, try this dish with shrimp instead of chicken!
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