West Indies Curry Chicken
From jo_jo_ba 13 years ago
- 260 minutes to make
- Serves 6
A three-hour long simmer brings all the great elements of my West Indian inspired curry chicken that I made for my dad. Soybeans, carrots, two kinds of onions, bell pepper, celery, and even a habanero add the supporting roles, while coconut milk and chicken stock round out the body. Read more The stew is finished with a mixture of cubed sweet and red-skinned potatoes and a bit of rice to thicken things. See less
Ingredients
- ¼ cup curry powder shopping list
- ½ tbsp turmeric shopping list
- 1 tsp allspice shopping list
- ½ tbsp cinnamon shopping list
- 1 tsp onion powder shopping list
- 1 tsp garlic powder shopping list
- 1 tsp thyme shopping list
- 1 tsp salt shopping list
- ½ tsp black pepper shopping list
- ¼ Vidalia onion, sliced thinly shopping list
- 3 lbs bone-in stewing hen(s), cut into small pieces shopping list
- Juice of 2 limes shopping list
- 2 tbsp coconut (or canola) oil, divided shopping list
- 1 red onion, diced shopping list
- 1 tbsp fresh-grated ginger shopping list
- 1 sweet bell pepper, chopped shopping list
- 3 stalks celery, diced shopping list
- 3 medium carrots, roughly chopped shopping list
- 3 cups chicken stock shopping list
- 1 habanero pepper, pricked with a fork but left whole shopping list
- 1 (14-oz) can coconut milk shopping list
- 1 large sweet potato, peeled and chopped shopping list
- 4 red potatoes, quartered shopping list
- ½ cup converted rice, uncooked shopping list
- ½ cup cooked soybeans, drained (about 3 oz dried, see recipe for using dried/soaked beans) shopping list
How to make it
- Combine curry powder, turmeric, allspice, cinnamon, onion powder, garlic powder, thyme, salt and pepper in a small bowl set aside.
- In a large mixing bowl, combine Vidalia onion, chicken and spice mixture. Pour the lime juice overtop and toss well. See Photo
- Cover and refrigerate 4 hours, up to overnight (make ahead – place mixture into freezer bags and freeze up to 1 month, thaw before continuing).
- Heat 1 tbsp oil in a large pot over medium-high heat.
- Add marinated chicken mixture and cook 3 minutes, stirring.
- Add remaining oil, red onion, ginger, bell pepper, celery and carrots. Cook 6-7 minutes, stirring occasionally, until mixture is beginning to soften and chicken is browned evenly.
- Pour in half the chicken stock, scraping the pot bottom to dislodge caramelized bits, then add the remaining stock and habanero pepper (and if using soaked soybeans, those as well). See Photo
- Bring pot to a boil, then reduce to a simmer and add the coconut milk.
- Partially cover and cook over medium-low for 3 hours, stirring occasionally, until mixture is partially thickened and chicken is beginning to fall apart.
- Uncover, add sweet potato, red potatoes, rice and cooked soybeans (if not using the dried).
- Increase heat to medium high and simmer briskly for 35 minutes, until the potatoes are cooked.
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