Caribbean chicken with coconut curry sauce
By Lucy Waverman Special to The Globe and Mail
Not as spicy as traditional jerk chicken but this still has a kick. This recipe shows off the fusion of Caribbean cooking with a taste of South Asian as well as West Indian spicing. Make sure the chicken is on the bone.
Ready time: 3 hours, including marinating time
Servings: 6
Ingredients
1/4 cup olive oil
2 tbsp lime juice
1 tbsp chopped fresh thyme leaves or ½ tsp dried
2 tsp chopped garlic
1 tsp paprika
1 tsp ground allspice
1/2 tsp cayenne
1/4 tsp ground cloves
Salt and pepper
4 chicken legs
4 chicken thighs
Sauce
Sauce:
2 tbsp vegetable oil
1 large onion, chopped
1 tbsp chopped garlic
1 tbsp finely chopped ginger
1/2 tsp chopped Scotch bonnet pepper, optional
1 tbsp Indian curry paste
1/4 cup mango chutney
1 cup chicken stock
1 tbsp lemon juice
1/2 cup coconut milk
Salt and pepper to taste
3 tbsp chopped fresh coriander or mint
Method
Combine 3 tbsp oil with lime juice, thyme, garlic, paprika, allspice, cayenne and cloves. Season with salt and pepper. Spread spice mixture over chicken legs and thighs and rub under skin, if you can. Marinate for 2 hours or overnight, refrigerated.
Preheat oven to 400 F.
Heat remaining 1 tbsp oil over medium heat in a non-stick skillet. Brown chicken skin side down for 3 minutes. Flip over and cook another 2 minutes. Remove to a baking dish. Bake for 25 to 30 minutes or until chicken juices are clear.
Heat vegetable oil over medium heat in skillet. Add onions and sauté until softened, about 10 minutes. Add garlic, ginger, Scotch bonnet pepper, if using, and curry paste and cook another 3 minutes or until well incorporated. Mix in chutney and chicken stock. Bring to boil, then reduce heat and simmer for 5 minutes until slightly thickened. Add lemon juice and coconut milk and return to a boil. Simmer until slightly thickened, 3 to 5 minutes. Remove from heat and stir in mint. Place chicken on serving dish and coat with sauce. Serve with rice and peas.
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