Martinique Coconut Chicken Curry Recipes

Steps:

• In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
• Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
• Add the curry powder and stir well, cooking for 3-4 minutes more.
• Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
• Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
• Add the chicken broth to the pot and stir.
• Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
• Garnish with cilantro.
• Enjoy!

Steps:

• In shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight.
• In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, curry powder, and sesame oil and heat through. Add hot pepper, if using. Serve with rice and garnish with freshly chopped cilantro.

Steps:

• Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
• In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
• Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
• Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
• If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.

Steps:

• Pound all spices into a paste using a pestle and mortar adding 1 teaspoon of sea salt.
• Heat half the oil in flameproof casserole dish or saucepan and season the chicken brown all over in the oil. Remove and set aside. Cook the onions, squash, aubergine and potato in remaining oil. When all veg begins to soften stir and brown add spice mix and cook, stirring for 4 mins to release fragrance of the spices.
• Return chicken to the casserole and add remaining ingredients except the papaya, mango, lime and rum. Bring to boil, reduce heat cover and simmer until chicken is tender and cooked about 40 mins.
• Add papaya, mango, rum and lime 5 mins before serving. Stir cover and cook until fruit is heated through season to taste with salt and pepper.