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St. Kitts Curried Chicken
A flavorful and aromatic curried chicken dish, reflecting the diverse culinary influences on the islands, with a balance of spices, coconut milk, and local vegetables.
ð§ ææ
- 1.5 lb Chicken thighs(bone-in, skin-on, cut into serving pieces)
- 2 tbsp Vegetable oil
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(freshly grated)
- 2 tbsp Curry powder
- 1 tsp Turmeric
- 0.5 tsp Cayenne pepper(or to taste)
- 1 can (14.5 oz) Tomatoes(diced)
- 2 medium Potatoes(peeled and cubed)
- 2 medium Carrots(peeled and sliced)
- 13.5 oz Coconut milk(full-fat)
- 1 cup Chicken broth
- 1 tsp Thyme(fresh leaves or 0.5 tsp dried)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.25 cup Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Pat the chicken pieces dry with paper towels and season with salt and pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides, working in batches if necessary. Remove chicken from the pot and set aside.
- 3
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Stir in the curry powder, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- 5
Add the diced tomatoes (with their juice), cubed potatoes, and sliced carrots to the pot. Stir to combine with the spices.
- 6
Return the browned chicken pieces to the pot. Pour in the coconut milk and chicken broth. Add the thyme.
- 7
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender. Stir occasionally.
- 8
Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thin, you can simmer uncovered for a few more minutes to thicken.
- 9
Serve hot, garnished with fresh cilantro. This dish is traditionally served with rice or roti.
ð¡ ããã®ã³ã
- âFor a deeper flavor, marinate the chicken in some of the curry powder, ginger, garlic, and a splash of lime juice for at least 30 minutes before cooking.
- âAdjust the cayenne pepper to your preferred level of heat.
- âIf you don't have fresh thyme, use 1/2 teaspoon of dried thyme.
- âEnsure you use full-fat coconut milk for a richer, creamier sauce.
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- Add other vegetables like bell peppers, green beans, or sweet peas.
- For a spicier dish, add a chopped scotch bonnet pepper along with the onions.
- Substitute chicken with firm tofu or chickpeas for a vegetarian/vegan option.