Caribbean Vegetable & Chicken Curry

MAKE IT SHINE! ADD YOUR PHOTO
READY IN:
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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