Caribbean Curry

Ingredients

While the original Indian curry is known for its complex blend of spices and heat, the Caribbean adaptation adds a tropical twist. The Caribbean curry incorporates local ingredients such as coconut milk, tropical fruits, and fiery Scotch bonnet peppers, giving it a unique and vibrant flavor profile. The use of Caribbean spices like allspice, thyme, and ginger also sets it apart from its Indian counterpart. We alse have the original recipe for Curry, so you can check it out.

• 2 lbs (900g) chicken, cut into pieces 2 lbs (900g) chicken, cut into pieces
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) Caribbean curry powder 1 tablespoon (15g) Caribbean curry powder
• 1 teaspoon (5g) ground allspice 1 teaspoon (5g) ground allspice
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) ground ginger 1 teaspoon (5g) ground ginger
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 carrot, peeled and diced 1 carrot, peeled and diced
• 1 bell pepper, diced 1 bell pepper, diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the Caribbean curry powder, ground allspice, dried thyme, and ground ginger to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
4. 4.
   Stir in the minced Scotch bonnet pepper, coconut milk, and chicken broth. Bring the mixture to a simmer.
5. 5.
   Add the diced potatoes, carrots, and bell pepper to the pot. Season with salt and pepper to taste.
6. 6.
   Cover the pot and let the curry simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. 7.
   Serve the Caribbean Curry over steamed rice or with roti bread. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken — Make sure to use bone-in chicken pieces for added flavor and richness.
• Scotch bonnet pepper — Adjust the amount of pepper according to your spice tolerance. Be cautious as it is very hot.
• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Caribbean curry powder — Look for a high-quality Caribbean curry powder for the best flavor.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For a vegetarian version, substitute the chicken with tofu or a variety of vegetables like cauliflower, sweet potatoes, and chickpeas.
• Adjust the spiciness by adding more or less Scotch bonnet pepper.
• Serve the Caribbean Curry with a side of plantains or fried ripe bananas for an authentic Caribbean experience.
• If you prefer a thicker curry, mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to three days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Caribbean Curry over steamed rice or with warm roti bread. The fragrant and spicy flavors of the curry pair perfectly with the mildness of rice or the softness of roti.

Presentation advice

Garnish the Caribbean Curry with a sprinkle of fresh cilantro to add a pop of color and freshness to the dish. Serve it in a vibrant bowl or on a colorful plate to enhance the visual appeal.