Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Uncle Rick's Caribbean Chicken Curry (Revised) Recipe
    Lost? Site Map

    Uncle Rick's Caribbean Chicken Curry (Revised)

    Uncle Rick's Caribbean Chicken Curry (Revised). Photo by Unis Carr

    1/2 Photos of Uncle Rick's Caribbean Chicken Curry (Revised)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    acmeharpoon's Note:

    This curry is a spice-lover's dream...and a real crowd-pleaser. It's wonderful comfort food on a cold fall or winter's day.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut chicken thighs into large bite-sized pieces and set aside.
    2. 2
      Peel (or, wash and leave un-peeled) and dice potatoes into 1/2 inch chunks and set aside.
    3. 3
      Peel and finely chop onion and set aside.
    4. 4
      Add oil, onions, and ginger puree to a"cold", large, non-stick Dutch oven pan or large pot and set heat to medium.
    5. 5
      Stir-fry for about 8-10 minutes or until the onion is golden and even slightly browned.
    6. 6
      Add garlic and stir-fry for another 3 minutes being careful not to burn the garlic.
    7. 7
      Add 3 heaping Tbs. of the curry powder to the pot and stir in with the garlic, ginger, salt, and onions for 1 minute more.
    8. 8
      Add 3/4 cup of the chicken stock and bring to a low boil.
    9. 9
      Add the chicken and stir an additional few minutes to 'sear' the chicken.
    10. 10
      Place the diced potatoes on top of the chicken pieces and then add the remaining chicken stock to the pan 1 cup at a time as necessary until the potatoes are"covered" by the liquid.
    11. 11
      Add more curry powder if desired ( -- and I always desire) along with the garam masala and the cinnamon stick.
    12. 12
      Mix in gently.
    13. 13
      Make sure that the potatoes are still "covered" by the liquid.
    14. 14
      Bring heat down to medium low.
    15. 15
      Cook uncovered until the potatoes are fork tender (about 20 minutes).
    16. 16
      Do not overcook the chicken or potatoes!
    17. 17
      After 15 minutes (approx.), turn heat down to low and add the rest of any additional curry powder that you desire, the cayenne, more salt (you'll find that the potatoes have taken a lot of the salt away and the sauce may now be a bit bland).
    18. 18
      Remove cinnamon stick, mix well, and continue to cook on low for an additional 5-10 minutes.
    19. 19
      Turn off heat and taste.
    20. 20
      Adjust seasonings if needed.
    21. 21
      If the curry sauce is too thin at this point, simply remove some of the potatoes from the pot and mash them with a fork in a small bowl then return the mashed potatoes to the pot and stir in gently.
    22. 22
      The mashed potato will now act as a sauce thickener.
    23. 23
      Serve on a white plate atop basmati or long grain rice.
    24. 24
      Garnish the white plate with a dusting of paprika around its edge.
    25. 25
      Sprinkle toasted shaved almonds on top of the curry.
    26. 26
      Let ‘Uncle Rick’ know how it turns out!
    27. 27
      NOTE: Homemade chicken stock honestly DOES make a difference!
    28. 28
      And… by the way --.
    29. 29
      This dish is even better the next day -- and the day after that.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on January 18, 2012

      55

      This is PERFECT!! I have been craving for Caribbean chicken curry and I finally decided to try to make it. It was my first time and it turned out PERFECT! It was easy, simple and very tasty. I didn't have cinnamon stick but i don't think it would have made a difference to me. It was a bit too "soupy" so I added one tomato and a tTbs of constarch to thicken it up. This is definitely a keeper!!!! Thank you for sharing!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2010

      55

      OMG! Absolutely amazing! I travel to the Caribbean all the time time and to recreate a dish like this was just gorgeous! I did use sweet potato instead and as I like thicker curry sauces I did mash some sweet potato to thicken the sauce and I also added a little cornflour/water mix to help it. I didn't mess with the recipe! So so flavoursome! I'll make this regularly. Absolutely fantastic!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 19, 2009

      55

      This is a wonderful recipe however, as a Caribbean curry lover, I have made a couple of minor modifications. 1. Add a couple of finely chopped roma tomatoes to #7 for a richer sauce. 2. Watch the amount of curry powder called for as some mixes are hot. The recipe calls for Indian curry powder. West Indian curry powder - especially Jamaican - is a better choice as they are formulated very differently from the Indian powders and are more appropriate for this Caribbean recipe. Jamaican curry powder is available in any Jamaican/West Indian store. You may have to add more chili powder for a little more heat. I use Kashmiri Chili powder - called Kashmiri Mirch. It is available in the Indian grocery stores and adds just the right amount of heat and a nice color. Try serving with Jamaican Rice and Peas for a traditional side dish.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

    Advertisement

    Nutritional Facts for Uncle Rick's Caribbean Chicken Curry (Revised)

    Serving Size: 1 (376 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 429.7
     
    Calories from Fat 140
    32%
    Total Fat 15.6 g
    24%
    Saturated Fat 2.6 g
    13%
    Cholesterol 130.7 mg
    43%
    Sodium 952.3 mg
    39%
    Total Carbohydrate 34.4 g
    11%
    Dietary Fiber 4.8 g
    19%
    Sugars 5.2 g
    20%
    Protein 37.5 g
    75%

    The following items or measurements are not included:

    ginger puree

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes