St Lucia Curried Chicken Recipes

CHICKEN ROTI

Steps:

• Add oil to a pan and sauté garlic and onion for 2 minutes. Add the chicken pieces and sauté until cooked but tender.
• Add bell peppers and carrots and sauté for 2 minutes.
• Add the chicken bouillon cube, dissolved in water.
• Bring to a boil and add the potatoes, salt, pepper, and cover.
• Simmer over medium-low heat until the potatoes are tender. If necessary, increase the heat to reduce the broth.
• Halfway through cooking, add the herbs and curry powder.
• Set aside to cool while preparing rotis.
• Sift flour and baking powder.
• Mix flour, salt, garlic and baking powder.
• Make a well in the middle, pour in water and oil and mix all ingredients. Knead at least 3 minutes until dough is smooth and elastic.
• Cover the dough and let rest for 30 minutes.
• Drop the dough on a floured surface, divide it into 10 or 12 balls.
• Cover to prevent from drying .
• Brush a little oil on a nonstick skillet over medium heat.
• Lightly flour the work surface. Take a ball of dough, flatten it with the palm of the hand, turn it over and flatten again.
• Roll out with a rolling pin and form a thin disk of 6 to 8 inches (15-20cm) in diameter.
• Cook about 1 minute on each side. Be careful not to overcook as the rotis should remain flexible and white.
• Repeat until all the batter is done.
• Stack rotis and cover with a cloth until the end of the baking.
• Warm roti if necessary and place on a platter.
• Put a generous amount of stuffing.
• Fold according to the chosen shape (cone, tube, square, triangle, etc.)
• Serve hot.

CARIBBEAN CURRIED CHICKEN

Steps:

• Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.

WEST INDIAN CURRIED CHICKEN

Steps:

• Heat the oil in a large pot over medium-high heat. Cook the chicken, onions, and garlic until the chicken has browned; about 5 minutes. Stir in potatoes, salt, and curry powder; add enough water to cover the chicken halfway. Cover, and simmer until tender, 30 to 40 minutes. Season to taste with hot pepper sauce.

CURRIED RICE, BACON, AND CABBAGE PILAF

Steps:

• Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Sauté over medium-high heat 5 minutes. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.
• Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.

ST. LUCIA BARBECUED CHICKEN

Steps:

• In saucepan, combine all ingredients except chicken. Bring to boil and cook for 15 minutes, uncovered. Sauce should be thick. Cool.
• Pat chicken pieces dry and coat with sauce. Place meaty side up in baking dish and bake in preheated 350°F oven for 30 minutes.
• If you want to barbecue chicken, remove chicken from baking dish, transfer sauce to saucepan and boil until thick. Barbecue chicken for 5 to 10 minutes per side, brushing with reduced sauce. If you aren't barbecuing, simply bake chicken for 10 to 20 minutes longer in sauce, or until thoroughly cooked.
• Bonnie Stern Simply HeartSmart Cooking.

CREAMY CURRIED CHICKEN

Steps:

• Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.