I really wanted to learn how to cook good Indian influenced curry. However, I was really lost how to begin because I knew that is not as easy as it sounds.
This past weekend I went to my friend’s house who is originally from Guyana. To my surprise she was making very tasty chicken curry similar to Indian, but not the same though.
While I was listening to her talking when she was growing up I felt so calm and was soaking in every word with pleasure. At the same time, I could relate in one way or another with her.
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That learning experience making curry her way turned into a few hours of listening to great stories about her childhood. Oh, the memories, food
If I tell you my dreams, you would probably laugh! You all know how much I love authentic meals.
My wish is to one day go into people houses in different parts of the world, listen to their story and learn how to cook authentic meals from their kitchen.
This might be impossible but we can always imagine that those wishing one day will come true! Finally today I got the courage to make a change about the curry.
I was experimenting a few times. Well, I always failed, but then started to make the way my taste buds and my stomach would appreciate it.
I have to admit that I love spicy food, but for some reason, curry spice always hits my stomach really hard, so I had to adjust the amount of everything in this particular recipe.
To be honest I avoided for a long time eating and cooking with curry powder just because the taste was too strong for me, and I could never calculate how much is too much.
However, once I tasted my friend’s curry, surprisingly it was not very heavy on my stomach
I would also say that this is not fusion at all, it is just reduction of spices for our taste, for people who are not used to strong flavors that might people in that part of the world are eating on a regular base
Caribbean Chicken Curry with Rice
Ingredients
- 2 Tbs. Vegetable Oil
- 4 Scallions, chopped
- 1/4 Medium Onion, chopped
- 1 Green Pepper, sliced
- 1/2 Chili Pepper, sliced
- 2 Garlic Cloves, minced
- 2 Tbs. Curry powder or more if you desire
- 1 Tbs. Cumin powder /or seeds
- 2 tsp. Coriander seeds, grind them
- Pinch of Chili Powder
- Salt to taste
- 1/2 Tbs. Brown Sugar
- 2 lb. Boneless Chicken thighs, trim the fat and skin
- 1 Tbs. lemon or Lime Juice
- 2 Tbs. Tomato sauce, or chop 1 large tomato
- Water
- 4 Potatoes
- 1 cup of rice for each serving
Instructions
- Boil the chicken thighs with a bit of salt; drain and set aside.{this will get rid of the extra fat from the chicken}
- Preheat the wok and add oil, chopped scallions and onion, minced garlic, sliced green pepper, and chili pepper.
- Let that become translucent, and add spices {curry, cumin, chili powder, grounded coriander seeds}; Stir fry for few minutes
- Add chicken and stir until all the spices are coating the chicken then add 1 cup of water and salt to taste (about 1/2 Tbs.); stir again and cover with a lid.
- Let that boil for next 5 minutes.
- Add more water, to go about an inch above the chicken, 1 more Tbs. of Curry if you desire, and 1/2 Tbs. of brown sugar; cover again.
- At this point peel the potatoes, wash and quarter it.
- Put all the potatoes on top of the chicken, add tomato sauce and squeeze lemon or lime on top; Cover! Check every few minutes if you need to stir because It can burn easily. If you see that chicken is not completely cooked, and water evaporated you can add more water and salt to season it.
- Cook for next 40 minutes on medium-high under the lid or until the chicken is very well done and falling apart.
- I crushed all the potatoes and made them as part of the sauce and that is optional.
- Stir, and serve with a bowl of rice or roti.
Notes
I don't like too much sauce, so I made it a bit thicker by reducing the amount of water as well.
You can add a larger amount of spices if you desire.
This is not an original recipe, but after I made it a few times I liked this one the best for my own taste.
You can also add to the recipe 1 tbs. madras curry paste.
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