Matt and I were discussing potential dinners for the adults on a scout campout, and he shared his recipe for Caribbean Chicken Curry.  I made it at home, and it was good.  The cooking itself takes about 40 minutes and is preceded by marinating the chicken for at least 30 minutes.  (I did it for about 6 hours.)  This will make about 8 servings with steamed rice.

For the chicken

2 lbs chicken thighs – cut into pieces

1 large yellow onion – chopped

1 tbsp yellow curry powder (preferably Caribbean-style)

1/2 tbsp brown sugar

1 tsp Paprika

1/2 tsp cayenne pepper (optional)

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp black pepper

2 tbsp fish sauce

For the curry

1 sweet potato – peeled and cut into ½ inch cubes

1 regular potato – peeled and cut into ½ inch cubes

3 large carrots – peeled and cut into ½ inch cubes

I can coconut milk

2 tsp corn starch

1/4 cup milk

Put the chicken and onion in a gallon ziplock baggie.  Mix together the spices in a small bowl and then mix them well with the chicken and onions.  Sprinkle in the fish sauce and mix well.  Put the baggie in the refrigerator for at least an hour.

When ready to cook the curry, put a kettle of water on to boil.  You’ll need this later.

Put a large Dutch oven on the stove, add a few squirts of oil and heat over medium high heat.  Add the chicken and onion mixture to the pan and let it brown, stirring occasionally for 10 minutes or so.  The object is to get as much browning as possible. 

Add enough of the boiling water to cover the chicken. Let that simmer for 5-10 min.

Add the cut vegetables. Let that simmer for 5 min.

 Mix the coconut milk, corn starch and milk together then add to the pot. Let simmer for 10 min.

Check that the vegetables are tender and check the seasoning.

Serve with steamed rice.