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Caribbean Chicken Curry Pot 2

Serves 4 to 6 Entree chicken, Poultry

Caribbean Chicken Curry Pot 2

Caribbean Chicken Curry Pot 2 is a staple of home kitchens across the islands, crafted with a practiced hand and a generous spirit. This dish captures the essence of Caribbean home cooking: salt measured by instinct, oil poured with a liberal hand, and chicken simmering to tenderness. It's a beloved fixture on the table, perfect for a family dinner or a casual evening with friends.

The flavors are a warm embrace of succulent chicken, sweet onions, and ripe tomatoes, all bound together by a fragrant spice paste. Each bite is a harmonious blend, seasoned to personal taste with fine sea salt and black pepper. This is a dish meant for sharing, inviting everyone to indulge in its comforting richness.

Ingredients

  • 800 gchicken pieces
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tbspspice paste
  • to tastefine sea salt and black pepper

Method

  1. Start by patting the 800 g of chicken pieces dry with paper towels to ensure they brown properly. Season them generously with fine sea salt and black pepper to taste, and rub in 1 tbsp of spice paste, making sure each piece is evenly coated. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer, skin-side down if applicable, and brown them on all sides until they develop a deep golden color, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
  2. In the same pot, with the remaining oil and chicken drippings, add 2 chopped onions. Stir them occasionally, scraping up any browned bits from the bottom of the pot. Cook the onions until they are soft and translucent, which should take about 5 minutes. Then, add 2 chopped tomatoes to the pot, stirring them in with the onions. Cook until the tomatoes break down and meld with the onions, forming a fragrant, thick base.
  3. Return the browned chicken pieces to the pot, nestling them into the aromatic mixture. Stir everything together to coat the chicken in the onions and tomatoes. Cover the pot and reduce the heat to low, allowing the chicken to simmer gently. Cook until the chicken is tender and cooked through, with juices running clear when pierced, which should take about 25-30 minutes.
  4. Check the consistency of the sauce. If it's too thin, increase the heat slightly and let it reduce until it reaches your desired thickness, stirring occasionally. Taste the sauce and adjust the seasoning with more salt and black pepper if needed, ensuring the flavors are balanced and vibrant.
  5. Once the sauce is to your liking, remove the pot from the heat. Finish the dish by sprinkling freshly chopped herbs of your choice, such as cilantro or parsley, over the top for a burst of color and freshness. Serve the Caribbean Chicken Curry Pot 2 hot, with rice or bread, inviting everyone to gather around and enjoy the meal together.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

This recipe is from Authentic Caribbean Cuisine by Yassine Sbiti — the Caribbean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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