Caribbean Vegetable & Chicken Curry
- Ingredients:
- 24
- Serves:
-
8
ingredients
- 6 boneless skinless chicken breasts
- 2 tablespoons Dijon mustard
- 2 teaspoons sesame oil
- 3 tablespoons curry powder, divided
- 1 tablespoon vegetable oil
- 3 cloves garlic, finely chopped
- 2 tablespoons fresh gingerroot, finely chopped
- 1 small hot chili pepper, finely chopped
- 1 pinch allspice
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1 onion, coarsely chopped
- 1 leek, trimmed and coarsely chopped
- 1⁄2 1/2 cup homemade chicken stock or 1/2 cup water
- 1 cup tomato puree
- 2 potatoes, peeled and cut into chunks
- 1 large sweet potato, peeled and cut into chunks
- 2 carrots, sliced
- 1 lb butternut squash, Peeled and cut into chunks
- 3⁄4 cup pineapple juice, tomato juice or canned coconut
- to taste milk (I use coconut milk)
- 1 can chickpeas
- 2 plantains, peeled and cut into chunks (optional)
- 1⁄2 cup fresh cilantro or 1/2 cup parsley, chopped
directions
- Pat chicken dry.
- In small bowl, combine mustard, sesame oil and 1 tbsp. curry powder.
- Preheat barbecue or broiler and grill chicken for 5 minutes per side (chicken will not be completely cooked). Cut into 2-inch chunks.
- Reserve. Heat oil in large, deep skillet or Dutch oven.
- Add garlic, ginger and hot chile pepper.
- Cook for 30 seconds.
- Add remaining 2 tbsp. curry powder, allspice, cinnamon and nutmeg.
- Cook for 30 seconds longer.
- Add onion, leek and stock.
- Cook until liquid evaporates.
- Add pureed tomatoes and bring to boil.
- Add potatoes and sweet potato and cook, covered, for 10 minutes.
- Add carrots, squash, pineapple juice, plantains, chickpeas and chicken and cook, covered, for 30 minutes longer.
- Taste and adjust seasonings if necessary.
- To serve, sprinkle with cilantro.
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