Authentic West Indian Curry Chicken
Description
Sometimes we’re in the mood for something a little bolder. This West Indian curry chicken recipe meets that need perfectly. It’s warmly spiced without being overpowering. And it cooks down to a rich, flavorful sauce. Like my (our) Caribbean Stewed Chicken, this is a dish my husband grew up eating at home.The measurements are written out for clarity. In practice, this dish is built on taste, a little bit of this, a little bit of that, and tasting between.
Ingredients
Marinade
Stew ingredients:
Instructions
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Mix marinade and rub it evenly over 1 whole chicken cut into 8 pieces. Allow to rest 3-4 hours or overnight.
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Brown marinated chicken either on the grill (best) or in a Dutch oven, working in batches
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Cover the bottom of the Dutch oven with a thin layer of olive oil
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Add onion, bell pepper, tomato, and 2 tbsp curry powder.
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Add browned chicken and 2 tbsp dried jerk seasoning.
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Cook on medium-hot heat for about 5 minutes. This will enhance the spices' flavor. Stir occasionally
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Add the chicken and chickpeas (and thyme if using) to the pot. Add ¼ to ½ cup water if needed.
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Reduce heat to low.
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Allow to simmer until the chicken is tender, about 45 minutes. Stir occasionally. If too much liquid cooks off, add more water.
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Taste and add salt and/or curry powder as needed.
Note
Quick Tips
This dish relies on layering flavor early. Browning the chicken and “blooming” the spices matter.Serve with Bajan Rice and Peas or plain rice. It’s also tasty with warm Roti from West Indian or Indian stores, flatbread, or tortillas.Most butchers will cut a whole chicken into pieces on request.International grocery stores are often the best place to buy curry powder. It’s usually fresher and more aromatic.If preferred, substitute potatoes for chickpeas, or use both.Salt brings out the flavor of the curry even more. Add it gradually and taste as you go.
Grocery List (By Department)
Meat
- Whole chicken, cut into pieces
- Onion
- Tomato
- Bell pepper
- Fresh thyme (optional)
- Garlic paste
- Chickpeas (optional)
- White vinegar
- Olive oil
Hot pepper sauce
Jerk seasoning (paste)
Dried jerk rub
