Caribbean Chicken Curry Stew

Now this is one that really excites me – it’s completely different to what I would call an Indian curry and oh my the flavour is simply unbelievable.

In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in. This adds a very unique sweetness to the stews from this region and this sweetness paired with the unmistakable flavour (and heat) from the wonderful scotch bonnet chilli is simply astounding. I have used curry powder in this – yes curry powder! and I cannot tell you how much I love the flavour of this very simple, yet fragrant and delicious curry.

Ingredients

Instructions

1. Prep your chicken by cutting it into thigh, drumsticks, wings and breasts into pieces leaving the skin on.
2. Mince the ginger, garlic, salt, black pepper, green part of the spring onion, parsley, coriander and scotch bonnet (if using) but you can opt for a milder chilli if you prefer.
3. Marinade your chicken with the skin on for approx. 3 hours
4. Heat a pan with the oil and add the sugar. Let it melt until it starts to bubble and goes dark in colour.
5. It will turn frothy and look almost burnt, then stir in the curry powder.
6. Once sizzling and aromatic place the marinated chicken into the pan to brown. You may have to do this in batches. Let it darken and crisp.
7. Pour in the water or stock to cover the chicken and add a bay leaf, 2 sprigs of thyme a whole scotch bonnet and bring to the boil.
8. Reduce to a simmer and leave to cook for 30 minutes.
9. Stir in a shot of rum and simmer for another few minutes.
10. The chicken should be fragrant and falling away from the bone.
11. Slice the onion whites and sprinkle over the chicken – serve with some rice and peas.