For 4 persons
Chicken Curry is the great classic of the Caribbean Indian cuisine. This is a staple food for many people that can be enjoyed during numerous occasions throughout the day.
For dinner, this is great with rice or flat breads such as naan, chapati or wraps. For lunch it is great on a sandwich, or as the savory base of a simple one-pan meal.
If you want to reduce the amount of meats you eat, including poultry, complement the chicken with potatoes or mushrooms.
The fast version of this recipe is with chicken filet. If you replace this with chicken on the bone, you will get much more taste (because of the bone marrow), but the cooking time will increase with at least 15 minutes.
- 90 grams Caribbean Indian curry paste
- 3 Tablespoons of oil
- 1 medium onion
- 1 tomato
- 300 grams chicken filet or 500 grams on the bone.
- Salt to taste
- Pepper: black pepper or Scotch Bonnet if you like heat
- Flatbreads, rice or bread rolls depending on how you want to eat the dish.
- Cut the chicken in 1x1 cm cubes
- Chop the onion. The finer you cube them, the smoother the gravy
- Dice the tomato. Don’t overdo it if you like to find some pieces of tomato in the gravy like I do
- Add the oil to the pan and fry the onions until translucent
- Add the curry paste, keep a good heat for about two minutes to release the flavors.
- Add the chicken and stir fry for about 5 minutes or until nicely golden brown.
- Add the tomato dice
- Put a lid on the pan for about 5 minutes until the chicken is well cooked but still tender. For chicken on the bone this may be up to 20 minutes if you have large pieces.
- Bring to taste with salt and pepper. Use Scotch Bonnet if you like heat!
- If you like more gravy, add more onion and tomato.
- If you use mushrooms, sweet or regular potatoes to compliment the chicken, add them after you’ve stir fried the chicken pieces first.
- Want to turn it into a one-pan meal? Add green beans, peas or a boiled egg to the last 5-10 minutes of simmering.
Photo credit: style_in_the_kitchen