Island-Style Chicken Curry |
This curry captures some of my favorite Caribbean
flavors. The allspice and Scotch bonnet pepper provide a definitely
Jamaican spin, echoing jerk seasoning, which I love. Serve this in soup
plates, ladled over rice, and finish the meal with a tossed salad.
Ingredients
- 4 cloves garlic, grated or put through a press
- 4 green onions, white part only, minced
- 1 tbsp minced gingerroot — 15 mL
- 1 tsp dried thyme leaves — 5 mL
- 1 tsp ground allspice — 5 mL
- 1⁄2 tsp ground cloves — 2 mL
- Finely grated zest and juice of 1 lime
- 2 tbsp soy sauce — 25 mL
- 2 lbs skinless bone-in chicken thighs (about 8 thighs) — 1 kg
- 1 tbsp olive oil — 15 mL
- 2 onions, thinly sliced on the vertical
- 2 stalks celery, diced
- 1 tsp cracked black peppercorns — 5 mL
- 1 tsp ground turmeric — 5 mL
- 1⁄2 tsp salt — 2 mL
- 2 cups chicken stock — 500 mL
- 1⁄2 to 1 Scotch bonnet or habanero pepper, seeded and diced
- 1 cup coconut milk — 250 mL
- Finely chopped cilantro
Directions
In a small bowl, combine garlic, green onions, ginger, thyme, allspice, cloves, lime zest and juice and soy sauce. Using a fork, poke holes in the chicken and rub marinade all over to thoroughly coat. Cover and refrigerate for 6 hours or overnight.
Arrange chicken evenly over bottom of slow cooker stoneware, reserving excess marinade.
In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until softened, about 5 minutes. Add peppercorns, turmeric and salt and cook, stirring, for 1 minute. Add reserved marinade and boil for 1 minute. Add stock and bring to a boil. Transfer to slow cooker stoneware. Cover and cook on Low for 5 hours or on High for 21⁄2 hours, until juices run clear when chicken is pierced with a fork. Stir in chile pepper to taste and coconut milk. Cover and cook on High for 20 minutes, until flavors meld. Garnish with cilantro and serve.
Serves: 4
Tips
- If you are halving this recipe, be sure to use a small (11⁄2 to 3 quart) slow cooker.
- Scotch bonnet and habanero peppers, which figure prominently in Caribbean cuisine, are among the world's hottest chiles, so be cautious when using them. A whole one would make this dish very spicy. I like their unique flavors, but other chiles, such as jalapeños or long red or green chiles, would also work well in this dish.
Excerpted from Slow Cooker Comfort Food by Judith Finlayson.
Published by Robert Rose (2009)
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