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curry stew chicken done
Gluten Free Meat & Poultry

Curry Stew(ed) Chicken With Potato.

One of the most comforting meals I always make when I miss ‘home’ (the Caribbean) is Curry Stew Chicken Wings with a simple side of brown rice. Should I have slices of avocado (say zabouca), cucumber and fresh watercress, it’s even more warm and homely. Today we’ll go through the steps of making this dish with chicken legs instead of chicken wings and with the addition of chunky potato pieces to help it stretch for even more people. With this curry stew chicken with potato, I much prefer hot Sada Roti, to rice as my side.

3/12 lb chicken (dark meat, skin & fat removed)
3/4 tablespoon salt
1/2 teaspoon black pepper
1 medium onion (diced)
1 medium tomato (diced)
1 1/2 tablespoon Caribbean Green Seasoning
1 small Scotch Bonnet pepper (sliced)
1 1/2 tablespoon curry powder
1 1/2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
1 teaspoon grated ginger
3 cups water
5 medium potatoes (cut into large pieces)
2 tablespoon chopped parsley (see note)

Notes! May I recommend that you use the video below to follow along as much more about the recipe is discussed there. Especially the ‘stewing’ part, which can be a bit tricky. If you’re making this recipe gluten free please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. I opted for an entire Scotch Bonnet pepper in the recipe as I enjoy spicy food, but you can leave it out or use as much as you can tolerate.

I used chicken legs with the back attached (essentially drums and thighs) which were cut into serving sized pieces. The skin and most of the fat was removed. Then I went on to wash it with cool water and the juice of a lime. Since this washing of chicken is controversial, I didn’t include the lime (you can also use the juice of a lemon or 3/4 cup white vinegar) in the ingredient list.

Season the prepped chicken with the salt, black pepper, tomato, onion, Caribbean Green Seasoning, curry powder, Scotch Bonnet pepper and allow it to marinate for at least 2 hours. I discuss why in the video below.

While the seasoning with the curry powder (and marinating) is the “Curry” step of the recipe. The next step which is to caramelize the sugar and add the seasoned chicken, is what we refer to as the ‘stew’ element of the dish. Heat the olive oil in a wide, deep and heavy pot on a medium high flame and add the brown sugar. Please use the video below to follow along. IMPORTANT! Should the sugar go BLACK, STOP! Turn off the stove, move the pot to a cool burner and allow it to cool completely, then wash it and start over. If not, you’ll end up with bitter tasting chicken. The sugar will melt, go frothy, then a deep amber color. While this is happening may I recommend you use a dry spoon (metal or wood as plastic may melt with the high heat) to stir, and keep in mind that your kitchen will go smoky. Once you have that deep amber color, carefully start adding the seasoned chicken to the pot and stir well to coat.

Yes, you may add the marinade as well. Turn the heat down to medium, place the lid on the pot and bring to a boil. Yes, it will spring its own natural juices. Once it comes to the boil, reduce to a simmer, place the lid on slightly ajar and cook for about 6 minutes. In the same bowl you marinated the chicken in, add the 3 cups of water and swish around to pick up any remaining marinade.

After 6 minutes, remove the lid (I did stir it a few times), turn the heat back up to medium high to burn off any liquid that may be left in the pot. This step will intensify the flavor and color of the dish. At this point you’ll add the potato pieces, along with the grated ginger. Should you want to add a Bay Leaf or 2, it will add additional flavor to the finished dish. TIP! do 1 1/2 cups water and 1 1/2 cups coconut milk for a richer gravy at the end.

Add the liquid and bring to a boil. Then reduce to a rolling boil and cook until the chicken is fully cooked and the potato pieces are tender. This can take between 20 and 25 minutes.

Once it’s going on that rolling boil, place the lid back on slightly ajar.

Keep an eye on the level of your liquid and don’t be afraid to add a bit more water should the need arise. Once the potato starts falling apart and the chicken is fully cooked, it’s time to personalize things.

Taste and adjust the salt to your liking, and determine if the gravy is the thickness you enjoy. Keep in mind that the residual heat in the pot will further cook/thicken things and as it cools it will also thicken.

Traditionally you’d finish with chopped Chadon Beni (culantro), however all I had on hand was parsley, which also works excellent! Another option would be Cilantro (coriander) if you wanted.

If you find that your gravy is a bit too thin you can cook a bit longer or use the back of your spoon and crush a few pieces of the potato.

I truly hope you get an opportunity to give this recipe a try as it’s one that’s very dear to me.

Curry Stewed Chicken Wings in a red pot on the stove
Gluten Free Meat & Poultry

Curry Stew Chicken Wings.

I originally shared a Curry Stew(ed) Chicken recipe back in 2009 and like the Caribbean Green Seasoning recipe I updated a couple days back, it’s now buried under hundreds of newer recipes. So while it’s not my intention to repeat recipes, you’ll find some subtle differences with this one, plus I had several requests for a ‘new’ version after I teased a video clip on Instagram.

You’ll Need…

3 lbs chicken wings (trimmed)
2 tablespoon curry powder
1 medium tomato (diced)
1 medium onion (diced)
1 tablespoon grated ginger
2 tablespoon Caribbean Green Seasoning
3/4 teaspoon salt (adjust) | 1/2 teaspoon black pepper
1 teaspoon tomato ketchup
1 Scotch Bonnet pepper (see note below)
1 1/2 tablespoon Grapeseed oil (see note)
1 1/2 tablespoon golden brown sugar
2 scallions (chopped)
1 tablespoon chopped celery leaves
2-3 cups water

Notes! I used an entire Scotch Bonnet pepper in the recipe as I enjoy spicy food. You have the option to use less or none at all. Additionally you may remove the seeds and white membrane from the pepper to cut back a bit of the heat. Yes, you can use any spicy pepper you enjoy or have access to. I opted for grapeseed oil since I was out of olive oil, however you may use any oil you like. Do note that we’ll start the dish on a high heat, so the smoke point of the oil you use may be a factor. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. Especially the curry powder you use as some may contain fillers.

For best results, may I recommend seasoning the chicken wings (yes you may use other cuts of chicken with similar results) and marinate for at least 2 hours in the fridge.

Cut the wings into drumettes, flats and tips. You may keep the tips for making chicken stock.. I don’t. I’m from the Caribbean where we wash our meats, but that’s up to you (water and lemon, vinegar or lime juice) as I know we’ve been warned not to wash chicken. With clean, trimmed and drained wings in a large bowl, add the salt, tomato, curry powder (this is the curry element), black pepper, grated ginger, ketchup, onion, Caribbean Green Seasoning and Scotch Bonnet Pepper. Give it a good mix and into the fridge to marinate. Should you be pressed for time, you can start the “stew” process immediately.

I’ve included 2 videos below where you may find this ‘stew’ step better explained. In a heavy pot on a med/high heat, add the oil followed by the brown sugar. The sugar will melt, go frothy, then a deep amber in color. This is when you’ll carefully start adding the seasoned chicken wings to the pot and stir well. Should the sugar go black STOP, allow the pot to COMPLETELY cool , wash, dry and start back with new oil and sugar. Should it go black and you continue the finished dish will be very bitter tasting.

Turn the heat to medium/low, cover the pot and let it cook for 5-7 minutes. Natural juices will sprout up. At this point, remove the lid, crank up the heat and burn off that liquid. Add 2 cups of water to the same bowl you marinated the wings in and swish around to pick up any remnants of the seasonings. Once you can start seeing the oil we stared off with at the bottom of the pot, add the water and bring to a boil.

Once it comes to a boil, place the lid on slightly ajar and reduce to a rolling boil.

Should the water level be low and the chicken not fully cooked, add the additional cup of water to the pot. Twenty minutes later and your curry stew chicken wings will be fully cooked. It’s now time to personalize things. Taste and adjust the salt and decide if the gravy is thick enough to your liking. In my case I cooked it for a further 4 minutes to thicken up. But do keep in mind that the residual heat from the pot will thicken it further. So too when it cools.

Top with the scallions and celery leaves (use parsley if you don’t have the celery leaves) and turn off the stove.

Curry Stew Chicken Wings done! To recap and clarify as I know there are different versions of this curry-stew technique online and while I cannot find fault in the way people do their version, I must say that what I shared above is the original way in cooking curry stew. Basically you SEASON with the curry (powder) and STEW (caramelized sugar) to finish.

This is without any doubt, my fav way of enjoying wings – yes Buffalo Wings I said it. On it’s own or as a side to your fav carb.

Gluten Free Meat & Poultry

Caribbean Curry Stewed Pork.

Curry and Stew! My 2 best friends when it comes to Caribbean culinary culture. Combine them and only good things shall happen. I grew up eating pork 2 ways.. Ginger Stewed (brown sugar like you’ll see below) and roasted in the oven or ‘bake pork” as mom would say. ONLY after coming to Canada did I ever eat Curry Pork (living with my aunt) and years later I combined both for this amazing dish.

You’ll Need…

2-3 lbs pork ( I used pork tenderloin)
1 lime or lemon
3/4 tablespoon salt (adjust)
1/4 teaspoon black pepper
1 medium tomato (diced)
1 medium onion (diced)
1 scotch bonnet pepper (sliced)
1 teaspoon grated ginger
1 tablespoon tomato ketchup
4 scallions (divided)
1 1/2 tablespoon Caribbean Green Seasoning
2-3 cups water
1 1/2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
1 1/4 tablespoon curry powder

IMPORTANT! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary requirements (especially the curry powder you use as some contain flour as a filler). I used a pork tenderloin in this recipe but any cheap piece of pork will work (something a little fatty will be best), just be prepared to adjust the cooking time accordingly. I used the entire Scotch Bonnet pepper.. feel free to do the same but note it will be spicy. Cut back and don’t use any of the seeds nor white membrane surrounding the seeds if you want to cut back on the heat level. AND remember to wash your hands with soap and water immediately after handling such hot peppers.

Cut the pork into cubes (about 2-3 cm), wash with the juice of a lime or lemon and cool water. Drain dry.

Season the pork with the salt, black pepper, ketchup, onion, tomato, Caribbean Green Seasoning, scotch bonnet pepper, ginger, scallions (1/2) and curry powder. Mix well and allow to marinate for at least 2 hours.

Place a heavy pot on high heat, add the oil and sugar. The sugar will start to melt, go frothy, then amber in color (do not proceed if the sugar goes BLACK). Add the seasoned pork to the pot in batches, while your stir. Use a spoon (dry) with a long handle as the melted sugar will be HOT.

Heat still on high, bring to a boil with the lid on (about 3 minutes). Then reduce to a simmer for 10 minutes. Now remove the lid and crank the heat to high. We need to burn off all that natural liquid (about 6 minutes or so) and in doing so we’ll intensify the color and flavor.

Put the water in the same bowl you marinated the pork in and swish it around to pick up any remaining marinade. As you burn off ALL the liquid and you can see the oil we started off with at the bottom of the pot.. add this water and bring to a boil.

Reduce to a medium low and cook with the lid slightly ajar. Basically we’re braising until tender.

After about 45 minutes, you now have to personalize things. Taste and adjust the salt and decide if it’s tender enough for you (cook longer if necessary) and finally burn off any extra liquid to get to the consistency of gravy you like. I turned up the heat and cooked it for another 5 minutes, then I topped it with the remaining scallions as I turn off the heat.

ABSOLUTELY – one of the best pork dishes you’ll ever have. Fork tender and packed with rich Caribbean flavors. Add a bit more ginger for more of a ‘punch’ and if you don’t care about gravy, burn off ALL the liquid at the end – the flavor will be intense! (only way mom would do it – no ‘sauce’)