Caribbean Curry Recipe

Caribbean Curry Recipes

Ingredients :

5 tbsp groundnut oil

2 kg (4 lb) chicken, cut into 6-8 serving pieces

2 onions, finely chopped

1 garlic clove, crushed

1 red chili, deseeded and finely chopped

2 tbsp curry powder

250g (8 oz) aubergine, peeled and cubed

1 chayote, peeled and cubed

1 unripe papaya, peeled and sliced

2 tomatoes, skinned and chopped

150ml (1/4 pint) chicken stock

150ml (1/4 pint) coconut milk

2 tbsp lime juice

1 tbsp rum or Madeira

salt and pepper


To serve -

boiled rice

fried bananas

Method :

Heat the oil in a heavy frying pan, add the chicken pieces and fry over a moderate heat until golden brown all over. Transfer to a flameproof casserole.

Add the onions, garlic and chili to the frying pan and cook, stirring occasionally, over a moderate heat for about 5 minutes until the onions are soft. Add the curry powder, stir well and cook for 3 minutes, stirring. Add the aubergine, chayote, papaya and tomatoes, and cook for a further 2-3 minutes.

Put the curried mixture into the casserole and add the chicken stock and coconut milk. Cover and simmer for about 30 minutes, until the chicken is cooked and the vegetables are tender. Stir in the lime juice and rum or Madeira and season with salt and pepper. Serve with plain boiled rice and fried bananas.

Serves 4-6

The chayote belongs to the same family as the cucumber and squash. If you can't find any, use butternut squash as a substitute.

Wonder what to cook for dinner ?

Subscribe to our newsletter.

Get your hot and spicy's ingredients here

More Hot Spicy Meat Recipes

Copyright Hot Spicy Recipes All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy