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Curry stew chicken that will leave your family asking for seconds.
Posted on 05 April 2009
Kieana our eldest daughter is hooked on anything stewed, while Indy our youngest will not touch the stuff. She’s more into curry chicken, but Kieana will only tolerate curry… no real love there. To try and please or ensure they both eat, I’ve gone back to making a dish that my mom used to make for us when we were kids that was a hit. Curry-stew chicken, a combination of both curry and stewing as the name suggests.
The concept is the same as Stew Chicken, except, we’ll be seasoning the chicken with curry to add that extra level of flavor. For this recipe I suggest you again use a heavy pot for best results (see pot below). Something like a traditional Caribbean pot or one of those cast iron Dutch oven type would be great. You may also use one of those heavy stainless steel ones you can find in department stores in North America with the reinforced (heavy) bottoms.
You’ll need……..
1 (4-5 pounds) whole chicken, cut into pieces
1 teaspoon salt
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh/bottled ginger – crushed. (use 1/2 if it’s ginger powder)
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
2-3 tablespoon cilantro (or 2 tbs Trinidad green meat seasoning)
1 tablespoon brown sugar
1 cup water
1/2 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
2 tablespoon curry powder (your favorite)
Preparing the chicken. Cut or ask your butcher to cut the chicken into serving size pieces. In a bowl empty the cut chicken and squeeze the lime or lemon (or vinegar) onto the chicken, then add some water from your tap to cover the pieces of chicken. Now wash each piece individually, removing skin and any fat (we’ll try to keep this a bit healthy). Now rinse with a new batch of water and drain.
Then in the same bowl with the freshly washed chicken you’ll add ALL the ingredients EXCEPT the oil, sugar and cup of water, we’ll be using those to cook the chicken. Here’s what it should look like (remember to mix everything around and let it sit (marinate) in the fridge for about 1hr before cooking.
FYI, you’ve just seasoned the chicken. After about an hour or so marinating, it time to get things moving.
Here’s a pic of the pot I used:
On high heat, add the oil to the pan. Just before the oil starts to smoke, add the brown sugar. TIP – be sure to have the seasoned chicken handy, use a long handle spoon (it will get hot) and oven mitts to hold onto the pot to turn the pieces of chicken to get it evenly coated. It’s important that you keep an eye on things and be ready to act fast. Next tip – it can get a bit smoky with the high heat at this point, so you may want to turn the exhaust fan over your stove on or open a window in the event you have smoke detectors installed.
Move around the sugar in the pot (remember to use a dry spoon with a long handle), until it starts to melt. Now keep a close eye on things here, since you’re looking for the sugar to go a bit foamy, and change color to golden. See pic below. Notice the middle of the picture where the sugar appears a bit darker? That’s the exact color you’re looking for before adding the chicken. (Note – we used less sugar in this recipe than when cooking stew chicken, since we don’t want to over-power the curry aspect of the dish)
At this point you can start adding the pieces of chicken into the pot with the caramelized sugar. Try to be quick, since you don’t want the sugar to go much darker than in the picture above. Be sure to coat every piece of chicken so it “browns” evenly. Now cover the pot and let simmer for about 5 -10 minutes. you’ll notice that the pot will now have some excess water in it.
We’d like to now allow all the juices that developed during cooking (while pot was covered) to cook-down until there is no liquid in the pot, so we need to turn the heat back up to high. The chicken will now start to get even darker. As soon as you can no longer see any liquid in the pot, it’s will be time to add the water.
Now add the cup of water to the bowl that contained the seasoned chicken. Swish it around so you get all the seasoning bits that were left back. Add this water to the pot so you can continue cooking the chicken for another 25 minutes or so. Turn the heat back down to a gentle simmer and let cook until the water thickens up to a nice gravy like consistency (pot closed). To thicken the gravy, remove the lid and turn up the heat if necessary.
Salt – be sure to taste near the end to add extra salt as to your liking.
Sauce – Since we pair this with rice or with roti, we leave a bit of sauce or gravy with it. BTW, this also goes well as a topping for macaroni and cheese.. give it a try!
Questions? Leave me a comment below and I’ll try my best to help you as best as I can.
Maybe you have a different version of this recipe? Feel free to submit your recipes.
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149 Responses to “Curry stew chicken that will leave your family asking for seconds.”
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looks very tasty, i must try it being that i am a curry lover
Hi Chris,
I am a Trini and is accustomed to a good curry, but i never tried it using the brown sugar like that but it looks delicious and I'll definitely try it out to taste the difference
Hi Chris,
I came across your site as I was looking for a way to count calories for all my favorite Caribbean recipes from home (St. Vincent). You have some wonderful recipes here that reminds me of all the good food from home. Keep up the good work, and please also consider incorporating the calories per serving when you post the recipes.
All the best to you.
Thank you i,m trying that curry stew now great recipe cynthia
Two thumbs up man! Keep it rolling.
1. You can also mix your curry separately as you do when you are doing curry and pour the curry mixture into the pot with the caramelised brown sugar, stir the mixture until the curry and sugar is well blended and then put the chikchen in the pot. etc
2 you can also curry the chicken and pour in all the condiments you wil use in stew chicken. you can add a little soy sauce or browing to balance the stew curry colour.
Definately trying this recipe soon!! Looks amazing and I love to try new recipe's!! Something I inherited from my mum and dad..
What a combo! Sounds DE-LISH!
i just love this web site it is so helpful and informative.
that looked delicious will tell all my friends
Hi Chris, great recipe. I'm from Trinidad and I add a 'bay leaf' while cooking this. It gives a lovely aroma and that true Trini flavour.
Chris I make this all the time. I made a large pot last week , and when all is finished I wished I cooked more. I make mine with coconut milk and add small dumpling inside the pot and then eat it with rice, dumplings and/or ground provisions. It reminds of that "wild meat" flavor.
Thanks ,I could never get it right and now I know why. I would put in the curry powder just when the sugar is the right colour but I now realise that this would burn the sugar while the curry mixes in . Thanks so much for setting me right.
oh my so yummy, i did a lil twist on my twist on my stew today i mixed a little geera and curry with some water to make a paste and som bar b cue sauce lol i know it sounds crazy but it went down real good and i had it with past mixed with corn, onions and garlic. So i had all parts of the world in my mouth today lol i love trying out new things and giving it my own stamp.
Seeing that recipe just put a huge smile on my face, and my mouth water, home cooked food like that is the BEST. I would love to find a deeper pot like the one you have, the one I own is shorter
Looks great. Will surely try this.
Thanks
Mary
Looked at one of your videos and it is great that you are flying the Caribbean Flag. One observation though, consider using a wooden spoon as the noise of the spoon scraping on the pot can be a bit grating on the nerves.
I am a Trini to the Bone and all you needed was a bit of white rice to finish that curry with and it would have been just right!
hi chris i must say you are a boss and i would like to personally taste ur hands. As a trinidadadian i am so proud especially when it is a man who can cook. Keeep up the great work. Will cook this weekend. Blessed.
Yummy any day. My mom as well always did stew curry.
hi chris this is how i do my stew chicken except for the browing, i use rady made browning as oppose to the oil & sugar. great recipe tho.