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Caribbean Curried Chicken
Caribbean Curried Chicken is a traditional US Virgin Islands recipe for a classic curry of pork and apple cooked in an orange juice base with chicken bouillon. The full recipe is presented here and I hope you enjoy this classic US Virgin Islands version of: Caribbean Curried Chicken.
prep time
20 minutes
cook time
240 minutes
Total Time:
260 minutes
Serves:
8
Rating: 
Tags : CurryChilli RecipesSpice RecipesChicken RecipesFowl RecipesUnited-states-virgin-islands Recipes
In my quest to get as many curry recipes from as many countries, regions and historical periods as possible, here is a curry recipe from the US Virgin Islands.
Ingredients:
1 tbsp hot Madras curry powder
1 tsp garlic powder
1 tsp hot chilli powder
1 tsp habanero or Scotch bonnet chilli, minced
8 boneless skinless chicken thighs (about 110g each)
1 medium onion, thinly sliced
2 batches
mojo marinade, well shaken
2 tbsp canola oil
2 tbsp plain (all-purpose) flour
To Serve
steamed rice blended with spring onions and coriander leaves
Method:
Combine the curry powder, garlic powder and chilli powder in a bowl. Add the chicken, turning and pressing into the spices to help the mixture adhere.
Transfer the chicken to a 3l slow cooker. Sprinkle over the onion then carefully pour the mojo marinade along the sides of slow cooker, avoiding the chicken pieces to keep their coating intact. Cook, covered, on low for 5-6 hours, until the chicken is tender. Remove chicken at this point then set aside to keep warm.
Pour cooking juices from slow cooker into a measuring cup and skim off any fat from the surface. Place a large saucepan over medium heat. Once hot add the oil then whisk in the flour until smooth. Now gradually whisk in the cooking juices. Bring to a boil, stirring constantly, cooking whilst stirring until thickened (1-2 minutes).
Reduce the heat then add the chicken and simmer for about 5 minutes.
Serve with spring onion and coriander rice.
