Curry Chicken - Caribbean Style, suitable for every moment!

Whether you are a college student just starting your very own cooking experiments or a seasoned chef with many dinner parties under your belt, there is always something brand-new to learn about cooking. We hope these Curry Chicken - Caribbean Style recipe and tips can help you in your kitchen tonight, as well as get used to remarkable home-cooked dishes.

Tasty, spicy Caribbean chicken curry recipe with rice and peas makes a great easy curry recipe that will please the whole family. Watch how to make Caribbean chicken curry. Make a big pot of Levi Roots' Caribbean chicken curry with coconut, chillies and tamarind for an al fresco party.

You need to prepare chicken (thighs and legs skin off).
Prepare medium size potatoes roughly chopped.
You need to prepare veggie oil.
Prepare water.
You need to prepare salt.
You need to prepare black pepper.
Provide garlic cloves diced.
Use medium onion (diced).
You need to prepare large tomato.
You need to prepare scallions chopped.
Prepare fresh thyme.
Provide ketchup.
Use Amchar Massala (I use Chief brand).
You need to prepare curry powder (I use Blue Mountain Jamaican Hot).
You need scotch bonnet (a.ka. Jamaican Pepper).

Short Tips:

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In a large mixing bowl combine your chicken, 1/2 your chopped onion, fresh thyme, chopped scallions, salt, pepper, tomato, ketchup, amchar massala and your chopped up scotch bonnet..
Mix ingredients in the bowl by hand thoroughly and then cover. Place in the refrigerator for 1-2 hours and let marinate..
Place your large Dutch pot on the stove and turn heat on high and let pot hot..
Lower the heat to medium and add your veggie oil and the rest of the onion and garlic. Cook for 3-4 minutes (be careful not to let your garlic burn).
Add your curry powder and stir for an additional 3 minutes to cook the raw curry taste..
Add 1/4 cup of water and continue to stir. You should notice that the liquid in the pot is cooked off and the curry is forming somewhat like a paste..
Begin adding your marinated chicken. Turn the heat up to medium high..
Stir the chicken to coat the pieces with the curry..
Place the lid on the pot for about 15-20 minutes. About 8 minutes in, check and stir the chicken. Recover with lid and let cook for the remainder 15-20 minutes..
After the 15-20 minutes add your potatoes and the rest of the water. Turn your heat up to high and bring to a boil. Place the lid half way on to cook off some of the liquid..
Chicken curry is done when meat begins to fall off the bone and a nice gravey forms. Note - you can add more water if needed for gravey..
Serve with a side of rice and a wedge cornbread. Enjoy.......
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You had a group of participants from different Caribbean Countries with jamming Curry Chicken. Potato curry or aalu masala or aaloo masala with green peas, served with indian bread / roti Chicken in caribbean style. Traditional Central American caribbean cuban colombian food. Rice with black beans, roasted fried chicken breast and tostones, fried green. Chicken curry is a dish originating from the Indian subcontinent.

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