How to make Caribbean Curry Chicken and Potato

Curry is a favorite East-Indian dish and tastes different depending on if it is made by the Indian, the Caribbean or other ethnic influence. Here is a simple recipe to make a well flavored Caribbean curry chicken dish.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Pot
• Pot Holders
• Chicken or substitute
• Curry Powder
• Garlic (3 heads)
• Onions (1/2)
• Salt
• Black Pepper
• Cilantro
• 2 Bay leaves
• Oil
• Boiling water
• Cooked Rice or Roti skins

1. First make sure you have everything you need and prepare the foods in advance.

2. Season the chicken with salt, seasoning salt, black pepper and a little chopped up cilantro. Cut up three heads of garlic and 1/4 of an onion but keep them separated for use later. Wash, peel and pre-cut a few potatoes and set aside.

3. In a pot, put about two large spoons of oil on a medium to low heat. Then place the crushed or chopped garlic into the oil. Place about 2 tablespoons of curry power in the oil and garlic mixture. As the oil begins to sizzle you will get a distinct strong curry odor coming off. Allow to sizzle until all the curry and garlic have been sauteed in the oil.

4. Add the seasoned chicken and stir. The pot should be covered and occasionally stirred until the chicken appears the color of the oil/curry/garlic mixture.

5. Add enough boiling water to cover the chicken. Add salt, hot spices, black pepper, onions, extra cilantro and another 3 tablespoons of curry powder. Allow this to boil for about 10 minutes to cook the chicken. Then add the potatoes and two bay leaves.

6. Cover the pot and allow the curry to boil for about 25-30 minutes until the potato is cooked all the way through. Always taste the gravy for flavor and add salt or seasoning to taste.

7. Turn off the heat and allow the curry to stand in the pot for 5 minutes. Serve with rice or roti. If you serve it with rice add a salad on the side. Now you are ready to eat.

Tips & Warnings

• You can substitute your meat. It can be chicken, beef, pork, lamb, duck or shrimp. You will have to reduce or increase the cooking time to adjust.
• If you are vegetarian, substitute the meat for any vegetable or combination of vegetables you desire.
• If you do not wish to make the dish too spicy you do not have to use hot spices.
• Any curry related spices can be added if desired.
• You can always add a teaspoon of corn starch toward the end to thicken the sauce if the curry gravy is too watery.
• You can serve with white rice, brown rice or basmati rice.
• If you have access to roti skins, you may serve it the traditional Caribbean way with roti.
• This should be tried by anyone who is 18 and older and can cook on a stove.
• Do not use a very high fire to minimize burns.
• Always be careful when using a fire.
• Use pot holders when turning the pot.