Caribbean Chicken Curry Stew
Description
Indulge in the rich and flavorful experience of Caribbean Chicken Curry Stew, a delightful dish where tender pieces of chicken meet a robust medley of spices, herbs, and a hint of sweetness from burnt sugar. The warming notes of ginger and garlic mingle beautifully with the heat of Scotch bonnet pepper, creating a comforting stew that is sure to impress. Perfectly paired with rice and peas, this dish embodies the vibrant essence of Caribbean cuisine, making it a satisfying meal for any occasion.
Dietary Information
- Lactose-Free
Servings
- Serves: 4
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Whole chicken or 8 pieces of chicken on the bone |
| 2 tablespoons of oil | |
| 1 | Bay leaf |
| 2 sprigs | Fresh thyme |
| 1 | Scotch bonnet (or milder chili, optional) |
| 2-3 tablespoons of sugar (for caramelization) | |
| Salt, to taste | |
| Black pepper, to taste | |
| Fresh ginger, minced | |
| Fresh garlic, minced | |
| Green parts of spring onions, chopped | |
| Fresh parsley, chopped | |
| Fresh coriander, chopped | |
| Water or stock, enough to cover the chicken | |
| Shot of rum (optional) | |
| Onion whites, sliced for serving |
Instructions
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Prepare the Chicken: Begin by cutting the whole chicken into individual pieces, including thighs, drumsticks, wings, and breasts. Be sure to leave the skin on to retain flavor and moisture during cooking.
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Mince the Aromatics: In a mixing bowl, mince the ginger, garlic, salt, black pepper, green parts of the spring onions, parsley, coriander, and Scotch bonnet pepper (if you’re using it; opt for a milder chili if you prefer less heat).
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Marinate the Chicken: Rub the minced mixture all over the chicken pieces, ensuring they are well-coated. Cover and let the chicken marinate for approximately 3 hours to absorb all the delicious flavors.
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Caramelize the Sugar: In a large pan, heat the oil over medium heat. Add the sugar and allow it to melt until it starts bubbling and turns dark in color. Keep a close eye, as it can burn quickly.
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Add Curry Powder: Once the sugar has turned frothy and appears almost burnt, stir in the curry powder and allow it to sizzle and release its aromatic fragrance.
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Brown the Chicken: Carefully add the marinated chicken pieces into the pan, allowing them to brown in the caramelized sugar mixture. You may need to do this in batches to avoid overcrowding the pan, which can cause steaming rather than browning. Let the chicken darken and crisp on all sides.
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Add Liquid: Pour in enough water or stock to cover the chicken pieces. Add the bay leaf, fresh thyme sprigs, and a whole Scotch bonnet (if you desire more heat). Bring the mixture to a boil.
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Simmer the Stew: Once boiling, reduce the heat to a simmer. Cover and let the stew cook for about 30 minutes, allowing the chicken to become tender and the flavors to meld beautifully.
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Finish with Rum: After 30 minutes, stir in a shot of rum for added depth of flavor. Simmer for a few more minutes, allowing the rum to infuse into the stew.
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Check for Doneness: The chicken should be fragrant and easily pull away from the bone, signifying it’s fully cooked.
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Serve: To serve, slice the onion whites and sprinkle them over the chicken stew. Pair this delightful dish with a side of rice and peas to soak up all the delicious sauce.
Enjoy the Flavors of the Caribbean!
This Caribbean Chicken Curry Stew is not only a comforting and hearty dish but also a celebration of vibrant flavors. Ideal for family gatherings or cozy nights at home, it is sure to become a beloved addition to your culinary repertoire. Enjoy each spoonful filled with warmth and zest!
