Virgin Islands Curried Chicken is a traditional US Virgin Islands recipe for a classic Cuban-influenced curry of chicken coated in spices cooked in a mojo criollo marinade base. The full recipe is presented here and I hope you enjoy this classic US Virgin Islands version of: Virgin Islands Curried Chicken.
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Ingredients:
1 tbsp Madras curry powder
1 tsp garlic powder
1 tsp hot chilli powder
8 boneless skinless chicken thighs (about 115g each)
1 medium onion, thinly sliced
360ml mojo criollo marinade
2 tbsp oil
2 tbsp plain (all-purpose) flour
Optional: Hot cooked rice, green onions and fresh cilantro leaves
Method:
Combine the curry powder, garlic powder and chilli powder; sprinkle over the chicken, pressing to help mixture adhere. Place chicken in a 3l slow cooker. Sprinkle over the onion then carefully pour over the mojo criollo marinade along the sides of slow cooker, avoiding the chicken to keep its spice coating intact. Cook, covered, on low for 4-6 hours.
Remove chicken at this point and set aside to keep warm.
Pour the cooking juices from the slow cooker into a measuring jug; skimming off the fat.
In a large saucepan, heat oil over medium heat; whisk in the flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened (about 1-2 minutes). Reduce the heat; add the chicken and simmer about 5 minutes.
If desired, serve with rice, garnishing with sliced spring onions and coriander.
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