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CaribbeanAuthentic Cuisine

Caribbean Chicken Curry Pot

Serves 4 to 6 Entree chicken, Poultry

Caribbean Chicken Curry Pot

Caribbean Chicken Curry Pot finds its roots in the homes across the Caribbean islands, where it graces tables as a beloved, everyday staple. Crafted with an intuitive touch, this dish reflects the heart of Caribbean home cooking—salt measured by instinct, and a generous hand with oil. It’s not reserved for special occasions but rather a comforting meal meant to be shared, embodying the communal spirit of island life.

The dish offers a warm embrace, with tender chicken pieces soaking up the robust flavors of a carefully blended spice paste. The onions and tomatoes melt into the sauce, creating a rich, savory base that clings beautifully to each bite. It's a pot full of warmth and comfort, meant to be ladled generously onto eager plates.

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 remove excess moisture. Season them generously with fine sea salt and black pepper, ensuring each piece is evenly coated. In a large, heavy-bottomed pot, heat 2 tbsp of oil 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. This should take about 5-7 minutes per side, and you'll know they're ready when they release easily from the pot.
  2. While the chicken is browning, peel and finely chop the 2 onions. Once the chicken is browned, remove it from the pot and set it aside on a plate. In the same pot, add the chopped onions, stirring to coat them in the remaining oil and chicken drippings. Cook the onions over medium heat until they become translucent and tender, about 5 minutes. The onions should release a sweet aroma and begin to caramelize slightly.
  3. Dice the 2 tomatoes and add them to the pot with the onions. Stir in 1 tbsp of spice paste, ensuring it is evenly distributed. Cook this mixture for another 3-4 minutes, allowing the tomatoes to break down and the spice paste to meld with the aromatics. The mixture should become fragrant and slightly thickened, with the tomatoes softening and releasing their juices.
  4. Return the browned chicken pieces to the pot, nestling them into the aromatic tomato-onion mixture. Stir everything together to coat the chicken with the sauce. Cover the pot with a lid, reduce the heat to low, and let it simmer gently. Cook until the chicken is tender and cooked through, about 20-25 minutes. The chicken should be easy to pierce with a fork and the sauce should have a rich, cohesive flavor.
  5. If the sauce appears too thin, remove the lid and increase the heat slightly to allow it to reduce. Stir occasionally to prevent sticking. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed. The sauce should be flavorful and slightly thickened, clinging to the chicken pieces.
  6. Finish the dish by adding fresh herbs of your choice, such as chopped cilantro or parsley, for a burst of freshness. Stir them in just before serving. Serve the Caribbean Chicken Curry Pot hot, ideally with rice or bread to soak up the delicious sauce. Enjoy the dish as it's meant to be shared, bringing the warmth and flavors of the Caribbean to your table.
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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