Caribbean Chicken Curry
Servings:
4-6
Prep. Time:
20 minutes
Cook Time:
45 minutes
This Caribbean Chicken Curry is bursting with flavour and pairs really well with freshly steamed greens. Easy to make and ready in under an hour, it’s perfect if you are looking for something different for a mid-week dinner. Recipe created by @reecejrichards.
Ingredients:
For the Marinade:
- 1 medium red onion, finely chopped
- 1 small scotch bonnet, seeded and finely chopped
- 3 cloves of garlic, crushed
- 1 tbsp. tomato ketchup
- 4 all spice berries
- 1 ½ tsp. freshly grated ginger
- 1 tbsp. hot curry powder
- 1 tbsp. madras mild curry powder
- 2 tbsp. all purpose spice blend
- 1 tsp. ground cumin
- 1 ½ tsp. sea salt
- Freshly ground black pepper
- 6 (approx. 1kg) boneless chicken thighs, skinless
- 3 tbsp. oil for frying
- 2 medium carrots, sliced
- 2 small potatoes, cut into chunks
- ½ chicken stock cube, dissolved into 500mls of hot water
- Broccoli, trimmed and cut into florets
- Green beans, trimmed
Directions:
- Combine all the marinade ingredients together.
- In a bowl, rub the marinade ingredients over the chicken thighs and leave to marinate for 30 minutes or more.
- Place the cooking pan onto the Cook In, add the oil and set the temperature to medium.
- Add the marinated chicken to the oil. Allow the chicken to cook, for approximately 5 minutes on each side, until lightly brown on all sides.
- Add the carrot, potato and thyme, followed by the chicken stock to the cooking pan. Set the temperature so that the curry is simmering. Leave to cook for 25 – 30 minutes, until the chicken is cook through and the stock has reduced a little.
- Set aside the curry and keep warm.
- Using the cooking pan again, place the steam rack inside and set the heat to high. Place the beans and broccoli on the tray. Once the water is boiling, adjust the temperature to a simmer and steam for approximately 10 minutes.
- Serve immediately.
