Uncle Ricks Caribbean Chicken Curry Revised Recipes

Steps:

• Cut chicken thighs into large bite-sized pieces and set aside.
• Peel (or, wash and leave un-peeled) and dice potatoes into 1/2 inch chunks and set aside.
• Peel and finely chop onion and set aside.
• Add oil, onions, and ginger puree to a"cold", large, non-stick Dutch oven pan or large pot and set heat to medium.
• Stir-fry for about 8-10 minutes or until the onion is golden and even slightly browned.
• Add garlic and stir-fry for another 3 minutes being careful not to burn the garlic.
• Add 3 heaping Tbs. of the curry powder to the pot and stir in with the garlic, ginger, salt, and onions for 1 minute more.
• Add 3/4 cup of the chicken stock and bring to a low boil.
• Add the chicken and stir an additional few minutes to 'sear' the chicken.
• Place the diced potatoes on top of the chicken pieces and then add the remaining chicken stock to the pan 1 cup at a time as necessary until the potatoes are"covered" by the liquid.
• Add more curry powder if desired ( -- and I always desire) along with the garam masala and the cinnamon stick.
• Mix in gently.
• Make sure that the potatoes are still "covered" by the liquid.
• Bring heat down to medium low.
• Cook uncovered until the potatoes are fork tender (about 20 minutes).
• Do not overcook the chicken or potatoes!
• After 15 minutes (approx.), turn heat down to low and add the rest of any additional curry powder that you desire, the cayenne, more salt (you'll find that the potatoes have taken a lot of the salt away and the sauce may now be a bit bland).
• Remove cinnamon stick, mix well, and continue to cook on low for an additional 5-10 minutes.
• Turn off heat and taste.
• Adjust seasonings if needed.
• If the curry sauce is too thin at this point, simply remove some of the potatoes from the pot and mash them with a fork in a small bowl then return the mashed potatoes to the pot and stir in gently.
• The mashed potato will now act as a sauce thickener.
• Serve on a white plate atop basmati or long grain rice.
• Garnish the white plate with a dusting of paprika around its edge.
• Sprinkle toasted shaved almonds on top of the curry.
• Let 'Uncle Rick' know how it turns out!
• NOTE: Homemade chicken stock honestly DOES make a difference!
• And... by the way --.
• This dish is even better the next day -- and the day after that.

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.

Steps:

• Make one or all three of the fillings below to enclose in a soft roti envelope.
• Curried Chicken Filling: Cut chicken into bite-size pieces; set aside.
• In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook, stirring, for 2 minutes.
• Add 1/2 cup of the water and the tomato paste; cook, sti rring occasionally, for 2 minutes. Add chicken; cover and cook for 10 minutes.
• Pour in remaining water; simmer for 10 to 15 minutes or until chicken is no longer pink inside. Drain off excess liquid. Season with salt and pepper to taste.
• Curried Chick-Pea Filling: Drain and rinse chick-peas; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 1 minute. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook for 1 minute. Stir in tomato paste and 1/4 cup of the water; cook for 2 minutes.
• Add chick-peas, green onions and remaining water; bring to boil.
• Reduce heat and simmer for 5 minutes or until chick-peas are softened.
• Season with salt and pepper to taste. Spinach Filling: Trim, wash and coarsely chop spinach; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes.
• Add garlic; cook, stirring, for 1 minute. Add spinach; cook, stirring, just until wilted.
• Stir in tomato, and salt and pepper to taste; cook for 1 minute.

Steps:

• Heat the oil in a medium size saucepan over a medium heat and add the onion, garlic and chilli. Cook for 3 - 4 minutes
• Add the chicken and cook for 5 mins, or until sealed and lightly browned.
• Add the curry paste and cook for 1 min, add 3/4 of the coconut milk and simmer over a moderate heat for 20 minutes
• Stir in the mango and cilantro, and simmer for a further 5 minutes
• While the curry is cooking, prepare the rice and peas. Cook the rice as per pack instructions. Then, 5 mins before the end of cooking, add the coconut milk and red kidney beans.
• Drain and pile the rice onto individual plates, garnished with the scallions and top with the Caribbean chicken curry.