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
- Heavy bottomed cooking pot
- 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
- 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!