• Home
  • Curries
  • Caribbean-Inspired Chicken Curry Recipe by Uncle Rick
0 0
Caribbean-Inspired Chicken Curry Recipe by Uncle Rick

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 lbs boneless skinless chicken thighs (fat and skin off)
3 tablespoons canola oil (or less) or 3 tablespoons olive oil (or less)
3 tablespoons chopped fresh garlic
2 large potatoes (yukon golds if possible)
1/2 teaspoon ginger puree (bottled)
4 tablespoons good hot indian curry powder (more to taste)
1/2 teaspoon cayenne powder (optional)
1/2 tablespoon salt (or to taste)
1 tablespoon garam masala powder
2 medium onions, finely diced
1/2 whole cinnamon stick
1 quart chicken stock (homemade or canned)
paprika (to garnish)
toasted shaved almonds (to garnish)

Nutritional information

429.7
Calories
140 g
Calories From Fat
15.6 g
Total Fat
2.7 g
Saturated Fat
130.7 mg
Cholesterol
952.3 mg
Sodium
34.5 g
Carbs
4.8 g
Dietary Fiber
5.2 g
Sugars
37.5 g
Protein
376g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Caribbean-Inspired Chicken Curry Recipe by Uncle Rick

Features:
    Cuisine:

    This curry is a spice-lover's dream...and a real crowd-pleaser. It's wonderful comfort food on a cold fall or winter's day.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Uncle Rick’s Caribbean Chicken Curry (Revised), This curry is a spice-lover’s dream and a real crowd-pleaser It’s wonderful comfort food on a cold fall or winter’s day , This is PERFECT!! I have been craving for Caribbean chicken curry and I finally decided to try to make it It was my first time and it turned out PERFECT! It was easy, simple and very tasty I didn’t have cinnamon stick but i don’t think it would have made a difference to me It was a bit too soupy so I added one tomato and a tTbs of constarch to thicken it up This is definitely a keeper!!!! Thank you for sharing!!!!!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Cut Chicken Thighs Into Large Bite-Sized Pieces and Set Aside.

    2
    Done

    Peel (or, Wash and Leave Un-Peeled) and Dice Potatoes Into 1/2 Inch Chunks and Set Aside.

    3
    Done

    Peel and Finely Chop Onion and Set Aside.

    4
    Done

    Add Oil, Onions, and Ginger Puree to A"cold", Large, Non-Stick Dutch Oven Pan or Large Pot and Set Heat to Medium.

    5
    Done

    Stir-Fry For About 8-10 Minutes or Until the Onion Is Golden and Even Slightly Browned.

    6
    Done

    Add Garlic and Stir-Fry For Another 3 Minutes Being Careful not to Burn the Garlic.

    7
    Done

    Add 3 Heaping Tbs. of the Curry Powder to the Pot and Stir in With the Garlic, Ginger, Salt, and Onions For 1 Minute More.

    8
    Done

    Add 3/4 Cup of the Chicken Stock and Bring to a Low Boil.

    9
    Done

    Add the Chicken and Stir an Additional Few Minutes to 'sear' the Chicken.

    10
    Done

    Place the Diced Potatoes on Top of the Chicken Pieces and Then Add the Remaining Chicken Stock to the Pan 1 Cup at a Time as Necessary Until the Potatoes Are"covered" by the Liquid.

    11
    Done

    Add More Curry Powder If Desired ( -- and I Always Desire) Along With the Garam Masala and the Cinnamon Stick.

    12
    Done

    Mix in Gently.

    13
    Done

    Make Sure That the Potatoes Are Still "covered" by the Liquid.

    14
    Done

    Bring Heat Down to Medium Low.

    15
    Done

    Cook Uncovered Until the Potatoes Are Fork Tender (about 20 Minutes).

    Avatar Of Levi Wilson

    Levi Wilson

    Coffee aficionado brewing up the perfect cup of java with care and precision.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Basic Roast Duck
    Creamy Three Cheese Dip
    next
    Creamy Three Cheese Dip
    Featured Image
    previous
    Basic Roast Duck
    Creamy Three Cheese Dip
    next
    Creamy Three Cheese Dip

    Add Your Comment

    2 × 5 =