Caribbean Vegetable & Chicken Curry

Total Time
Prep 0 mins
Cook 0 mins

For a vegetarian version, omit first 4 ingredients. This dish is much better the next day as it gives time for the flavours to blend.

Ingredients Nutrition

Directions

  1. Pat chicken dry.
  2. In small bowl, combine mustard, sesame oil and 1 tbsp. curry powder.
  3. Preheat barbecue or broiler and grill chicken for 5 minutes per side (chicken will not be completely cooked). Cut into 2-inch chunks.
  4. Reserve. Heat oil in large, deep skillet or Dutch oven.
  5. Add garlic, ginger and hot chile pepper.
  6. Cook for 30 seconds.
  7. Add remaining 2 tbsp. curry powder, allspice, cinnamon and nutmeg.
  8. Cook for 30 seconds longer.
  9. Add onion, leek and stock.
  10. Cook until liquid evaporates.
  11. Add pureed tomatoes and bring to boil.
  12. Add potatoes and sweet potato and cook, covered, for 10 minutes.
  13. Add carrots, squash, pineapple juice, plantains, chickpeas and chicken and cook, covered, for 30 minutes longer.
  14. Taste and adjust seasonings if necessary.
  15. To serve, sprinkle with cilantro.

Reviews

(5)
Most Helpful

Loved the variety of VEG. in this dish. I found the flavour lacking though. I used coconut milk instead of pinapple juice. I wished the spices were more present in each bite.

Chicken Wing-kle January 05, 2010

Loved it! Took some of it to work and shared with a coworker, who immediately after tasting asked for the recipe. This not only tasted great, but it also freezes quite well. Thank you for posting this nice addition to my collection of "Make again" recipes!

Chefette44 May 06, 2008

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