Name: Caribbean Curried Chicken
Prep time: 20 min
Cook time: 60 min
Ingredients: 3 Tbsp canola oil; 6-8 pieces chicken (3-4 drumsticks and 3-4 thighs, trimmed); 2 onions, chopped (about 1 cup); 1 large garlic clove, minced; 1 jalapeno, minced; 2 Tbsp curry powder; 8 oz eggplant, peeled and cubed; 1 christophene, peeled and cubed (Chayote squash); 1 unripe green papaya, peeled and sliced; 2 plum tomatoes, peeled and chopped; 1/2 cup chicken broth; 1 cup canned coconut milk; 2 Tbsp lime juice (fresh is best); 1-1/2 tsp salt; 1/2 tsp ground black pepper

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It’s January 23rd and so cold and snowy here in the Back of the Beyond in Ferry County, Washington! I would love to be basking in the sun, watching the palm trees sway in the ocean breezes. That’s not going to happen this year but I can still enjoy the delicious flavors and meals found throughout the Caribbean. They are highly seasoned, aromatic and feature locally sourced ingredients. Christophene or Chayote squash may be found in any grocery that carries Hispanic foods. They are a very mild flavored squash, much like a zucchini.

Come along with me as we travel to the islands!

Here’s what we’ll need.

Caribbean Curried Chicken

Curries are made all over the world using locally grown ingredients and I love them all! I'm not traveling to Jamaica again this year but that's not stopping me from bringing the island flavors to my table. Eggplant, christophene (aka Chayote squash) and an unripe green papaya all lend their unique flavors to this delectable dish. Lots of onion, garlic and curry powder make this curry really stand out. Simmered in coconut milk, the chicken just melts in your mouth. Served over cooked rice, this takes me right back to the islands!

This recipe came from a cookbook I bought many years ago in Jamaica. Oddly, there is no author listed, but it has some wonderful recipes. Of course, I gave it my own twist!

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Prep Time 20 mins

Cook Time 1 hr

Course Main Course

Cuisine Caribbean

Equipment

Heavy bottomed cooking pot

Ingredients

3 Tbsp canola oil
6-8 pieces chicken 3-4 drumsticks and 3-4 thighs, trimmed
2 onions, chopped about 1 cup
1 large garlic clove, minced
1 jalapeno, minced
2 Tbsp curry powder
8 oz eggplant, peeled and cubed
1 christophene, peeled and cubed Chayote squash
1 unripe green papaya, peeled and sliced
2 plum tomatoes, peeled and chopped
1/2 cup chicken broth
1 cup canned coconut milk
2 Tbsp lime juice fresh is best
1-1/2 tsp salt
1/2 tsp ground black pepper

Instructions

Heat the oil in a large 12 inch skillet. Add the chicken pieces and fry over medium heat until brown on all sides. Remove from the skillet and place in a large heavy bottomed kettle.
Add the onions, garlic and jalapeno to the skillet. Cook and stir over medium heat until onions are soft and golden.
Stir in the curry powder and stir for a couple of minutes to get the raw flavor out.
Add the eggplant, christophene, papaya and tomatoes and cook for about 3 minutes.
It should look like this. So yummy and aromatic!
Spoon the vegetable mixture over the chicken in the kettle and stir in the chicken broth and coconut milk.
Cover and simmer for about 30 minutes until the chicken is cooked through and the vegetables are tender. Stir in the lime juice, salt and pepper. Taste and adjust salt as needed.
Serve over plain cooked rice and enjoy!