Can someone provide me with a really good authentic West Indian curry chicken/goat recipe?

Question

Not too spicy and a good authentic Jamaican/West Indian side dish to go with it?

Thank You!

Answer 1

my hubby is trinidadian, so here is how he taught me to cook curry chicken/ goat.first off wask your meat in a little vinegar really good, we remove the skin from chicken then cut it into bit size pieces, season with salt/pepper/cut up green onions/lots of chopped garlic/chopped celery/add soya sauce and marinade for an hour. when ready to cook add enough oil into pot to cover bottom not to much though, in a bowl 1tbsp.curry powder/1 tsp. masala/ cut up onion, add enough water to make a paste or so its a little watery, let oil in pot get hot then add curry mixture until it burns down and thickens/ add meat stir to coat the meat,add a bit more water if to thick .let cook a little then cover withenough water to cover all the meat . keep an eye on it as the water will burn down once meat is tender you can add cut up potatoes to it which will make the curry sauce thicker.goat takes the longest to cook then chicken does, serve with rice/roti, macaroni casserole.JUST KEEP AN EYE ON YOUR WATER LEVEL WHILE COOKING HOPE IT TURNS OUT IF YOU TRY IT GL, IF YOU CAN BUY LALAHS CURRY ITS GREAT OR JAMICAN. YOU DONT WANT EAST INDIAN CURRY CAUSE IT LEAVES THE SMELL THROUGH YOUR PLACE LOL FROM EXPERIENCE

Answer 2

You are probably not letting the food "rot" sufficiently to taste good. Did I say rot ... I meant marinate ... lol. I think it's like sausage making. You can never make a good sausage at home, because if you really knew what was in there you wouldn't make it, let alone eat it. My guess is that your spices aren't fresh enough, or handled right. For Example: Do you fry or toast the (whole or freshly ground) spices in oil first to release the oil ... or do you just add them like you were adding oregano to a pasta sauce? If you don't "release" the oils first you don't get the flavor from them. This is just one aspect of technique that can make all the difference. For example: the recipe calls for yogurt. You go to the fridge and get some cold bland sanitary thick yogurt with all the flavor of school paste, whereas what you really need is some room temperature stinky runny homemade cultures just on the cusp between perfection and spoilage. By the way: Ask the restaurant for recipes. Ask to observe the kitchen. Many will say YES. Besides what is the worst that can happen. They say No. I know the best Indian Vegetarian restaurant with the absolute worst nan in the world. Why? They have a small kitchen and don't have the room for installing a Tandoor (traditional wood burning clay oven) in which you cook the nan by actually slapping it onto the side walls of the clay cylinder. And without the correct oven ... they themselves can't make the nan taste any good either. I just watched an Indian cook on Food TV and she was making Aloo Gobi so she started by frying the cauliflower in about an half an inch of oil ... but the oil was the same oil she used to fry eggplant before (obviously adding a flavor you would never see written in any recipe) and she explained that in a traditional Indian kitchen they basically have one "wok" like pan that they would use to fry ALL the dishes of the meal (which obviously mingles and builds flavors too). If you are like me, you are probably keeping everything fresh, clean, and separate, and getting sterile results too.

Answer 3

Curry Chicken
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Curry Chicken 1 large chopped onion 1 bell pepper (red optional) 1 T finely chopped fresh garlic 1 cans chic peas 3 large white potatoes 4 Tablespoons olive oil Curry powder 1 1/2 pounds chicken (or cutlet cut into small chunks)
I always start with a good curry. I go to a West Indian (Trinidad Curry) or Indian (Indian Curry) grocery store. Some people make their own curry but that is another lesson. Season your chicken lightly with kosher salt and black pepper and curry powder. Enough curry to LIHGHTLY coat. In a large Dutch oven heat the oil and a tablespoon curry powder until oil just starts to smoke. Add the chicken and toss until the chicken is brown. Add onions, garlic, bell pepper, and potatoes. Add two cups of water and heat to a boil. After reaching the boil reduce the heat and add the chickpeas. Simmer until the chicken is down. Most people would not use chickpeas and potatoes but for people who do not want meat it is a great treat.

Answer 4

West Indian Chicken Curry
SERVES: 6
This curry from Mustique is lighter and brothier than East Indian curries. Set out the colorful accompaniments in small bowls. The chicken needs to marinate overnight, so plan accordingly.
ingredients
3 large onions, coarsely chopped
1/2 cup vegetable oil
1/4 cup finely chopped garlic
1/4 cup coarsely chopped sweet pickled peppers or 2 tablespoons seeded pickled jalapeños
1/4 cup Madras curry powder
2 tablespoons minced ginger
2 tablespoons finely chopped thyme
2 tablespoons finely chopped chives
3 cups plus 2 tablespoons water
Salt and freshly ground pepper
9 large whole chicken legs, skinned and cut into drumsticks and thighs
2 bay leaves
For serving: raisins; roasted peanuts; mango chutney; sliced bananas; shredded fresh coconut; diced tomatoes, cucumbers, pineapple and mangoes



directions
In a large bowl, combine one-third of the onions with 1/4 cup of the oil, the garlic, pickled peppers, 2 tablespoons of the curry powder, the ginger, thyme and chives. Add 2 tablespoons of the water, 1 teaspoon of salt and 1 tablespoon of pepper. Add the chicken and turn to coat. Cover and refrigerate overnight, turning the pieces occasionally. Return to room temperature before proceeding.
In a casserole, heat 2 tablespoons of the oil. Add half of the chicken and cook over moderately high heat until lightly browned all over, about 5 minutes; transfer to a platter. Repeat with the remaining chicken and add it to the platter.
Add the remaining 2 tablespoons of oil and the remaining onions to the casserole and cook over moderately high heat, stirring, until lightly browned, 7 to 8 minutes. Sprinkle the remaining 2 tablespoons of curry powder over the onions and cook, stirring, for 2 minutes. Return the chicken to the casserole and stir to combine. Add the remaining 3 cups of water and the bay leaves and bring to a boil, scraping up any browned bits from the bottom. Cover partially and cook over low heat until the meat is tender, about 40 minutes. Serve hot with the accompaniments alongside.
SERVE WITH Steamed rice

Answer 5

Indian Chicken Curry recipe

Ingredients :

2½ lb cooked, cubed chicken
water, as required
salt, to taste
1 celery tops
3 tbsp butter
1 med tart apple, peeled and diced
1 med thinly sliced onion
1 tbsp curry powder, or more
1/3 cup raisins
1 cup chicken broth
½ cup Coca-Cola
3½ tbsp flour
1 cup half and half
1 tspn salt
1/8 tspn white pepper
1 hot cooked rice

Preparation and Cooking Instructions :

Rinse the chicken pieces.
In a pot of boiling water, cook the chicken with a few celery tops.
Cover and simmer for about 1 hour or until fork tender. Drain and strain the broth; reserve.
Bone the chicken and cut into ½" pieces to measure about 2½ cups.
In a skillet, melt the butter. Add the apple, onion and curry powder. Sauté for 5 minutes, blending well. Stir in raisins, 1 cup of the reserved chicken broth, and the Coca-Cola.
In a bowl, mix flour with the half and half, stirring until smooth.
Add the salt and white pepper to the onion apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning.
Add the chicken and turn into a covered container to chill overnight.
Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments; including, grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, and/or lime wedges.