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Bermuda Chicken Curry
Bermuda Chicken Curry is a traditional Bermudan recipe for a classic curry of chicken and potatoes in a lightly-spice tomato, coconut milk and chicken stock base. The full recipe is presented here and I hope you enjoy this classic Bermudan version of: Bermuda Chicken Curry.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Additional Time:
(+30 minutes marinating)
Serves:
6
Rating: 
Tags : CurrySpice RecipesFowl RecipesBermuda Recipes
Bermuda's unique blend of African, Caribbean, and British influences comes alive in this delectable chicken curry, showcasing the island's commitment to bold spices and aromatic herbs. The warmth of the curry, combined with the freshness of local ingredients, creates a dish that captures the essence of Bermuda's culinary spirit.
Ingredients:
675g boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp vegetable oil
1 large onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp
Bermuda curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp cayenne pepper (adjust to spice preference)
400g tin diced tomatoes
250ml coconut milk
250ml chicken stock
2 medium potatoes, peeled and cubed
Salt and freshly-ground black pepper to taste
dash of
Sherry Peppers Sauce
Fresh coriander leaves, chopped (to garnish)
Cooked rice or flatbread (to accompany)
Method:
Place the chicken pieces in a bowl, add the salt, pepper, and half of the Bermuda curry powder. Toss to combine then set aside to marinate for at least 30 minutes.
Place a large heavy-based pan over medium heat. Once hot add the vegetable oil and use to fry the marinated chicken until browned on all sides. At this point remove the chicken with a slotted spoon and set aside.
Using the oil remaining in the pan (but add more if needed) fry the chopped onions until they become translucent (about 4 minutes). Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Scatter over and stir in the remaining Bermuda curry powder, ground turmeric, ground cumin, ground coriander, paprika, and cayenne pepper. Cook the spices for 1-2 minutes until aromatic.
Stir in the tomatoes and Coconut Milk along with the chicken stock. Bring the mixture to a simmer, stirring to combine the ingredients. Return the seared chicken to the pot then add the cubed potatoes. Cover and let the curry simmer over low heat for 25-30 minutes, or until the chicken is cooked through, and the potatoes are tender.
Taste the curry and adjust the seasoning to taste with salt, black pepper and chilli powder then add a few shakes of Sherry Peppers Sauce. Turn into a warmed serving dish and garnish with chopped coriander leaves. Serve over rice or accompany with flatbreads.
