Caribbean Style Curry Chicken

Here at Curry Culture we love our Indian cuisine, but every now and then we fancy a bit of a culture swap. If you want to try something a bit different, try this Caribbean Style Curry Chicken recipe courtesy of Tan Rosie Foods. In these cold winter months, this hot, Grenadan-inspired dish promises to bring a little of the Caribbean sun to your home.

 

Caribbean Style Curry Chicken
Ingredients:Caribbean Curry Chicken

 

500gm Boned Chicken Thighs (Cubed).

50gm ‘Caribbean Style Curry Powder’ (Available from Tan Rosie Foods)

1 tbsp Vegetable Oil
1 Scotch Bonnet Pepper

1 medium Potato (Cubed)

200ml Coconut Milk

1 Large Onion (Minced)

2 Garlic Cloves (Minced)

1 tsp Salt & Black Pepper

100 ml Water

Method:

Cut boned chicken thigh into cubes

Massage curry powder into chicken & leave overnight

Heat oil in a pan, then add onions & sauté for 5 mins until golden brown

Add minced garlic & sauté for 1 minute

Add seasoned chicken and fry until brown

Add coconut milk, water, potato, salt, pepper & scotch bonnet pepper

Cover pot and bring to boil & simmer for 40 mins

Remove cover and reduce liquid until thickened

Remove scotch bonnet pepper and serve with rice and salad

Get in touch and let us know how you got on with this recipe, remember to share your efforts with us on our Facebook and Twitter pages.

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Author: the editor

Editor of Curry Culture and lover of IPA

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