West Indian Spiced Chicken Curry

Ingredients

In this adaptation, we have incorporated the vibrant flavors of West Indian cuisine into the traditional Taiwanese Siān-hî ì-mī dish. The original dish typically consists of stir-fried noodles with a variety of toppings, while our West Indian Spiced Chicken Curry transforms it into a rich and aromatic curry dish. We have replaced the noodles with tender chicken pieces and infused the dish with a blend of West Indian spices, creating a unique fusion of flavors. We alse have the original recipe for Siān-hî ì-mī, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the chopped onion and cook until softened and translucent, about 5 minutes.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for an additional 1 minute.
4. 4.
   Add the chicken pieces to the pot and cook until browned on all sides, about 5 minutes.
5. 5.
   In a small bowl, combine the ground turmeric, cumin, coriander, allspice, and chili powder. Sprinkle the spice mixture over the chicken and stir well to coat.
6. 6.
   Pour in the coconut milk, chicken broth, tomato paste, and brown sugar. Stir to combine.
7. 7.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the curry simmer for 30-40 minutes, or until the chicken is cooked through and tender.
8. 8.
   Season with salt to taste.
9. 9.
   Serve the West Indian Spiced Chicken Curry over steamed rice or with roti. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken thighs — For a healthier option, you can use skinless chicken breast instead of thighs. However, keep in mind that chicken breast tends to be drier, so be careful not to overcook it.
• Coconut milk — Use full-fat coconut milk for a rich and creamy curry. Light coconut milk can be used for a lighter version, but the texture and flavor may be slightly different.
• Tomato paste — If you prefer a tangier curry, you can add a squeeze of fresh lime juice or a splash of vinegar to the curry during cooking.

Tips & Tricks

• For an extra kick of heat, add a finely chopped Scotch bonnet pepper or a dash of hot sauce to the curry.
• To enhance the flavors, marinate the chicken in the spice mixture for 30 minutes before cooking.
• If you prefer a thicker curry, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry during the last few minutes of cooking.

Serving advice

Serve the West Indian Spiced Chicken Curry with steamed rice or warm roti bread. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the West Indian Spiced Chicken Curry in a vibrant and colorful dish. Place a generous portion of the curry in the center of the plate and surround it with a ring of steamed rice or folded roti. Garnish with a sprig of fresh cilantro for an added touch of green.