Entree: Barbados – Central Culinary Region – Bajan Chicken Curry (A hearty Barbadian curried chicken stew seasoned with island curry, thyme, and Scotch bonnet)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
- 3 lb (1.36 kg) bone-in chicken pieces, skin on, cut into serving pieces
- 3 tbsp (45 ml) Bajan curry powder
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) browning sauce (or dark soy sauce)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 scallions (spring onions), chopped
- 1 Scotch bonnet pepper, seeded and finely chopped (use less for milder heat)
- 1 tbsp (15 ml) tomato paste
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 4 sprigs fresh thyme
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 ml) kosher salt, adjust to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish
Instructions
1. Pat the chicken pieces dry and toss with 1 tbsp (15 ml) of the curry powder, 1/2 tsp (2.5 ml) salt, and 1/4 tsp (1.25 ml) black pepper; let sit 15–30 minutes.
2. In a large heavy pot over medium-high heat, warm the vegetable oil. Add the remaining curry powder and toast 30–60 seconds, stirring constantly to bloom the spices.
3. Add the chopped onion, scallions, garlic, and Scotch bonnet and sauté until soft and fragrant, about 4–5 minutes.
4. Stir in the tomato paste and browning sauce; cook 1 minute. Add the marinated chicken and sear on all sides until lightly browned, about 6–8 minutes.
5. Add the potatoes, thyme, chicken stock, and coconut milk. Bring to a gentle simmer, reduce heat to low, cover, and cook until chicken is tender and potatoes are cooked through, about 25–30 minutes.
6. Uncover and simmer 5–10 minutes to thicken the sauce if needed. Taste and adjust seasoning with salt, pepper, and lime juice.
7. Remove thyme sprigs, garnish with chopped parsley or cilantro, and serve hot with steamed rice or fried dumplings.
