Caribbean Inspired Chicken And Fruit Curry Recipes

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CARIBBEAN CURRIED CHICKEN

Having grown up in the Virgin Islands, I've eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It's delicious served over rice. -Sharon Gibson, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 8 servings.

Number Of Ingredients 9



Caribbean Curried Chicken image

Steps:

  • Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.

Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 514mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

1 tablespoon Madras curry powder
1 teaspoon garlic powder
1 teaspoon pepper
8 boneless skinless chicken thighs (about 4 ounces each)
1 medium onion, thinly sliced
1-1/2 cups Goya mojo criollo marinade, well shaken
2 tablespoons canola oil
2 tablespoons all-purpose flour
Optional: Hot cooked rice, green onions and fresh cilantro leaves

FRUITY CARIBBEAN CURRY

Kidney beans and veg make chicken drumsticks go further with this sweet and hot curry - pack in 4 of your 5 a day in a filling family meal

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 11



Fruity Caribbean curry image

Steps:

  • Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.
  • Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.

Nutrition Facts : Calories 458 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium

2 tsp vegetable or sunflower oil
4 chicken drumsticks , skin removed
2 large red onions , chopped
2 peppers (any colours will do), chopped
3-4 tbsp mild curry powder
425g can pineapple chunks in unsweetened juice
400g can coconut milk
400g can kidney beans , drained
2-4 tbsp hot pepper sauce (depending on how hot you like it)
small bunch coriander , chopped
cooked rice , to serve (we used Tilda coconut rice)

FRUITED CHICKEN CURRY

The curry lovers in your house will certainly take to this juicy chicken that's served over a bed of hot rice. Dried fruits and toasted almonds make it a wonderful change-of-pace entree for any occasion.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 12



Fruited Chicken Curry image

Steps:

  • In a large skillet, brown the chicken in butter on each side; remove and keep warm. In the drippings, cook the onion, curry, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice., Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reaches 170°. Serve with rice; sprinkle with almonds.

Nutrition Facts : Calories 234 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 379mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 10g protein.

4 bone-in chicken breast halves (8 ounces each)
1 tablespoon butter
1/4 cup chopped onion
2 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup dried mixed fruit (such as apples, apricots and plums)
3/4 cup hot water
1 tablespoon sugar
1 teaspoon lemon juice
Hot cooked rice
1/4 cup slivered almonds, toasted

CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES

Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up as gravy too.

Provided by Carla Hall

Categories     Dinner     Chicken     Coconut     Lime     Chile Pepper     Hot Pepper     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 10



Caribbean Smothered Chicken With Coconut, Lime, and Chiles image

Steps:

  • Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
  • Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
  • Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
  • Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
  • Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
  • Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
  • Serve immediately with lime wedges.
  • DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.

1 teaspoon vegetable oil
4 large bone-in, skin-on chicken thighs (1½ pounds)
Kosher salt and freshly ground black pepper
6 large sprigs thyme
2 large onions, thinly sliced
2 garlic cloves, chopped
1 habanero chile, slit
1 cup light coconut milk
Zest and juice of 1 large lime, plus wedges for serving
1/2 teaspoon mild yellow curry powder

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