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Caribbean chicken curry recipe

Written on Wednesday, November 16, 2016 | 3:36:00 PM

Serves : servings 

Ingredients : 
- 1kg chicken drumsticks and thighs, skin on and bone in
- juice of 1 lime
- 1 scotch bonnet chilli, deseeded and finely chopped
- 2 garlic cloves, crushed or grated
- 25g root ginger, grated
- 3 sprigs of thyme
- 2 bay leaves, crumbled
- 2 tbsp of the spice mix
- 2 tbsp coconut oil
- 1 large onion, sliced
- 300ml chicken stock
- 50g creamed coconut
- 1 potato, diced
- 1 tbsp rum or brandy
- salt and black pepper

- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp mustard seeds
- 2 tsp fenugreek seeds
- 1cm cinnamon stick
- 1 clove
- 1⁄2 tsp allspice berries
- 2 tbsp turmeric
- 1 tbsp garlic powder

Preparation Method :
1) Put the chicken in a bowl and season it with salt and pepper. Add the lime juice, scotch bonnet, garlic, ginger, thyme, bay leaves and 2 tablespoons of the spice mix (or curry powder). Stir to coat or get in there with your hands and rub everything into the chicken. Be careful, though, because of the scotch bonnet and wash your hands extra well afterwards. Set the chicken aside for at least an hour, but preferably overnight.

2) Heat the oil in a large casserole dish. Add the onion and cook for several minutes until it’s starting to soften. Add the chicken pieces and stir until the chicken is lightly browned – you might need to do this in a couple of batches. Once all the chicken is browned, pile it all back into the casserole dish and stir.

3) Pour over the stock and stir in the creamed coconut. Leave to cook, covered, over a low heat for about 45 minutes, adding the potato about half way through. You can add a little water if the curry starts to get too dry. By the end of the cooking time the chicken should be falling off the bone. When the chicken is cooked through, stir in the rum or brandy and simmer for a few more minutes.

- To make the spice mix, toast the whole spices in a frying pan until they smell aromatic. Transfer them to a plate to cool, then grind them to a fine powder. Mix with the turmeric and garlic powder. You’ll have more mix than you need for this dish, but it will keep well in a jar for a few months.


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