Saint Lucian Curried Chicken

Name: Saint Lucian Curried Chicken
Prep time: PT20 minutes
Cook time: PT45 minutes
Total time: PT1 hour 5 minutes
Yield: 6
Cuisine: Saint Lucia
Ingredients: 1.5 kg Chicken thighs (bone-in, skin-on, cut into pieces); 3 tablespoons Vegetable oil; 2 large Onion (chopped); 6 cloves Garlic (minced); 1 tablespoon Ginger (freshly grated); 3 tablespoons Curry powder; 1 teaspoon Turmeric powder; 1 teaspoon Cumin powder; 0.5 teaspoon Allspice; 2 sprigs Thyme; 1 whole Scotch bonnet pepper (seeded and left whole for mild heat, or minced for more spice); 1 can (400g) Chopped tomatoes; 1 can (400ml) Coconut milk; 1 cup Water or chicken broth; undefined undefined Salt (to taste); undefined undefined Black pepper (freshly ground, to taste); undefined undefined Fresh parsley or cilantro (chopped, for garnish)

A flavorful and aromatic curried chicken dish, a staple in Saint Lucian cuisine, showcasing the island's blend of Caribbean and Indian influences. Tender chicken pieces are simmered in a rich curry sauce with aromatic spices, often served with rice or flatbread.

준비 시간20 minutes

조리 시간45 minutes

총 시간1 hour 5 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Season the chicken pieces generously with salt and black pepper.
2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken from the pot and set aside.
3
Add the chopped onions 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, cumin, and allspice. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
5
Add the chopped tomatoes, thyme sprigs, and the whole Scotch bonnet pepper (if using). Stir well to combine.
6
Return the browned chicken to the pot. Pour in the coconut milk and water (or chicken broth). Stir everything together.
7
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally.
8
Remove the thyme sprigs and the whole Scotch bonnet pepper (if you don't want it too spicy). Taste and adjust seasoning with salt and black pepper as needed.
9
Garnish with fresh chopped parsley or cilantro before serving.

요리 기록 추적

💡 전문가 팁

✓For a spicier curry, mince the Scotch bonnet pepper and add it with the garlic and ginger.
✓If you prefer a thicker sauce, you can remove the chicken and simmer the sauce uncovered for a few extra minutes.
✓Serve with steamed rice, roti, or fried bakes.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add diced potatoes or carrots along with the tomatoes for a heartier dish.
Use chicken breast instead of thighs, but adjust cooking time to prevent drying out.