Caribbean Curry Chicken

Mar 6, 2020All Recipes

Curry Chicken with Caribbean Sweet Potatoes


Makes ½ cup (125 mL)

1 Tbsp ground coriander

1 ½ Tbsp ground turmeric

1 Tbsp ground ginger

1 tsp coarse ground black pepper

1 tsp ground cardamom

1 tsp ground fenugreek

1 Tbsp coarse ground allspice

1 tsp ground cinnamon


3 lbs (1.4 kg) chicken parts (legs, thighs

and wings)

1 Tbsp (15 mL) white vinegar

½ cup red wine vinegar, divided

1/3 cup (80 mL) Raquel’s Seasoned Salt

(see recipe)

6 Tbsp (90 mL) olive oil, divided

1 medium onion, sliced

2 large Caribbean sweet potatoes, cubed

2 tsp garlic, minced

2 cups (500 mL) diced canned tomatoes

1 bay leaf

4-5 sprigs fresh thyme leaves

2 cups (500 mL) chicken stock, heated

2 Tbsp (30 mL) ketchup (optional)

1 whole Scotch bonnet pepper, optional

Salt and pepper to taste

1. Mix all spices in an airtight food container and shake well.  Set aside.

2. Rinse chicken in a large bowl with cold water and 1 Tbsp (15 mL) white vinegar, drain. Add ¼ cup (60 mL) red vinegar and season parts with seasoned salt on both sides.

3. In a large non-stick skillet, heat 3 Tbsp (45 mL) oil over medium heat, add 1 Tbsp (15 mL) ofcurry powder and cook for 1 minute to release the oils. Add chicken parts skin side down and brown on both sides, for approximately 2-3 minutes. Set aside on a plate lined with paper towels.

4. In an 8-quart (8 L) pot, heat 3 Tbsp (45 mL) oil over medium heat. Add 1 Tbsp (15 mL) curry powder and cook until fragrant for 1-2 minutes.

4. Add onion, potatoes, and cook for 3 minutes while stirring occasionally. Add garlic and cookfor 1 minute.

5. Add tomatoes cover with lid and cook for 5 minutes. Add the chicken, bay leaf, thyme, hot stock, remaining red wine vinegar bring to a boil, lower to simmer, cover with lid and let cook

25-30 minutes.

6. Add ketchup for a thicker curry sauce, pepper (optional), and cook for an additional 5 minutes.

TIP: Serve with Steamed Coconut Jasmine Rice,

Coleslaw and plantain.

Steamed Coconut Jasmine Rice

Your family and friends will crave a second helping of this aromatic

and nutty rice.

Serves 6


4 cups (1 L) uncooked jasmine rice

3 Tbsp (45 mL) coconut oil

2 cloves garlic, diced

2 tsp (10 mL) minced ginger

1 1/2 tsp (7 mL) salt

2 1/2 cups (625 mL) boiling hot water

1 cup (250 mL) coconut milk powder

1 Tbsp (15 mL) light brown sugar

1. In a medium bowl, cover rice with water and rinse. Drain

and set aside.

2. In a 3-quart (3 L) pot, heat oil over medium heat. Add garlic and ginger and cook for 1 minute.

3. Increase heat to high. Stir in rice and salt and toast for 2 minutes. Stir in boiling water, milk powder and sugar. Reduce heat to the lowest setting. Cook rice, covered, for 15 minutes

or until water evaporates.

4. Fluff with a fork and serve at once.

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