Aruban Curry Chicken is a traditional Caribbean recipe (from Aruba) for a classic aromatic curry of chicken with curry spices and green seasoning. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Aruban Curry Chicken.
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Versions of this curry are made throughout the Caribbean and whilst the Jamaican versions might be most similar, this recipe originates in Aruba. I also link to recipes for Aruban curry powder (which you can use in any Caribbean curry recipe) and the Aruban green seasoning, which is ubiquitous as a marinade for so many Caribbean dishes.
Ingredients:
1kg (2 lbs) chicken pieces with bone cut into bite size pieces
a few sprigs of fresh or dried thyme
1 Scotch Bonnet Chilli split in half
6 tbsp Aruba curry powder
2 tbsp green seasoning
2 tbsp oil
1 onion, chopped
2 garlic cloves, finely chopped
500g (1 lb) potatoes cut into bite-size pieces
750ml (3 cups) water
Sea salt to taste
2 tbsp parsley, finely chopped parsley
Method:
Combine chicken, thyme, Scotch Bonnet, green seasoning and 4 tbsps of the curry powder in a bowl. Transfer to a Ziploc bag, add the chicken pieces, seal and shake well to coat the chicken then transfer to the refrigerator and marinate over night.
The following day, heat the oil in a wok or deep pan, add the chicken pieces and fry for 3-5 minutes until lightly browned. Remove from pot.
Add onion, garlic and remaining curry powder to the oil left in the pan. Fry for 1-2 minutes, until the onions are softened. Add water and salt and return the chicken pieces to the pot. Make sure you include the Scotch Bonnet from the marinade mixture.
Bring the ingredients to a boil, reduce to a simmer and cook for 20 minutes. Add potatoes and cook for another 10-15 minutes, until the potatoes are cooked through.
Add parsley and season to taste with salt. Stir to combine. Serve accompanied with rice and/or roti.
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