Entree: Bahamas – Central Culinary Region – Bahamian Curry Chicken (Caribbean-style curried chicken simmered with island aromatics and root vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces, about 6–8 pieces (thighs and drumsticks recommended)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) curry powder (preferably Caribbean-style)
- 1 tsp (5 g) turmeric
- 1 tsp (5 g) paprika
- 2 tsp (10 g) kosher salt, divided
- 1/2 tsp (2.5 g) black pepper
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh thyme leaves, or 1 tsp (1 g) dried thyme
- 1 green bell pepper, diced
- 1 Scotch bonnet pepper, seeded and left whole for mild heat or chopped for more heat
- 2 medium potatoes, peeled and cut into 1 1/2 in (3.8 cm) chunks
- 2 medium carrots, cut into 1 in (2.5 cm) pieces
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) water
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) brown sugar
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 g) butter
- Fresh parsley or cilantro for garnish

Instructions

1. Pat chicken pieces dry and season with 1 tsp (5 g) salt, 1/2 tsp (2.5 g) pepper, and 1 tbsp (15 g) of the curry powder. Let rest 10–15 minutes.
2. In a large Dutch oven or heavy pot over medium-high heat, warm vegetable oil until shimmering. Add chicken pieces skin-side down and brown in batches, about 4–5 minutes per side, until golden. Transfer browned chicken to a plate.
3. Reduce heat to medium. Add butter to the pot and sauté sliced onion until soft and beginning to caramelize, about 6–8 minutes. Add garlic and thyme and cook 1 minute more.
4. Stir in remaining curry powder, turmeric, paprika, and tomato paste. Toast the spices 1–2 minutes, stirring constantly to bloom the flavors.
5. Add bell pepper, potatoes, and carrots; stir to coat with the spiced onion mixture. Nestle the Scotch bonnet pepper among the vegetables for flavor.
6. Return chicken to the pot, pour in chicken stock and water, add Worcestershire sauce and brown sugar. Bring to a gentle boil, then reduce heat to low, cover, and simmer 25–30 minutes until chicken is cooked through and vegetables are tender.
7. Remove lid and simmer 5–10 minutes more to thicken the sauce if needed. Stir in lime juice and adjust seasoning with remaining salt to taste.
8. Transfer to a serving platter, garnish with chopped parsley or cilantro, and serve hot with white rice, peas and rice, or fried plantains.