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Bajan Curry Chicken 2

Bajan Curry Chicken 2 is a traditional Bajan (from Barbados) recipe the classic curry of chicken and potatoes in a simple onion base that demonstrates the style of Bahamanian curries. The full recipe is presented here and I hope you enjoy this classic Bajan version of: Bajan Curry Chicken 2.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

6

Rating:

Tags : CurrySpice RecipesChicken RecipesFowl RecipesBarbados Recipes

This is a slightly more involved version of a Bajan Chicken curry that showcases the basic way of making a Barbadian curry. Indeed, the chicken in the recipe below can be substituted with goat, chickpeas, sweet potatoes and prawns. This can be served with rice, rotis, fried plantains and boiled sweet potatoes or even as an accompaniment to macaroni pie.

Ingredients:

1 whole chicken, cut into serving-sized pieces
4 white potatoes, peeled and cubed
12 tbsp curry powder
4 tbsp Maggi seasoning
4 tbsp olive oil or vegetable oil
500ml water (or stock)
1 onion, chopped or diced (according to taste)
3 spring onions, chopped
8 garlic cloves, chopped
dried thyme to taste
Lemon juice (enough to marinate the chicken)
Pepper sauce

Method:

Place the chicken portions in a bowl and rub all over with plenty of lemon juice. Set aside to marinate in the refrigerator for 30 minutes to 1 hour (note that if you are substituting prawns marinate for 10 minutes, max).

Add all the remaining ingredients (except the oil, curry and garlic) to the chicken, including the tomato purée mixture.

Place a wok, deep frying pan or large pot over medium heat. Once hot add the oil and use to fry the garlic for about 90 seconds, or until darkened. Reduce the heat to low, allow the oil to cool then add in the curry powder (this is so the curry powder does not burn and make your curry bitter). When the curry powder begins to bubble, add chicken and potatoes. Stir until chicken and potatoes are covered in curry.

Allow ingredients to cook for five minutes then and add water (or your choice of stock). Cover over pot and allow the curry to cook for 30-45 minutes or until meat is done through and the gravy has thickened to your liking.

Serve with rice, fried plantains and roti.