West Indian Curry Recipes.
West Indian Chicken Curry.
Ingredients.
A 1 kg / 2 1/2 lb chicken
1 large onion.
1 garlic clove.
1 small green mango.
100 g / 4 / oz of pumpkin.
100 g / 4 oz of aubergine.
100 g / 4 oz of sweet potato.
1 fresh red chilli pepper.
2 tablespoons of groundnut / peanut oil.
1 tablespoon of West Indian curry powder.(see curry powder recipes page.)
1 tablespoon of tamarind juice.
175 ml / 6 floz. of dry white wine
1 teaspoon of fresh lime juice.
1 tablespoon of dry madeira or rum.
Salt to taste.
Method.
1. Skin the chicken and remove all the meat from the carcass, cutting it into abou 8 pieces.
2. Place the carcass in a large saucepan, cover with water and bring to the boil, reduce the heat, cover the pan and simmer for 1 hour. Strain the stock and then simmer uncovered until reduced by half.
3. Finely chop the onion and peel and crush the garlic. Peel and coarsely grate the mango, peel and thickly slice the pumpkin, aubergine and sweet potato.
4. Deseed and finely chop the red pepper.
5. Heat the oil in a heavy based frying pan, add the chicken and cook gently until golden brown on both sides. carefully remove from the pan and drain and put into an oven proof casserole.
6. Add the onion to the frying pan and fry until golden, add the garlic and curry powder and cook over a gentle heat stirring constantly for 3 to 4 minutes.
7. Add to the chicken together with the tamarind juice the white wine and 175 ml / 6 floz of the chicken stock, add the salt and stir well to mix the ingredients, cover the casserole and cook in a moderate oven 160c / 325f for 1 1/4 hours until the chicken is tender, stir in the lime juice and the madeira or rum just before serving.
Serves 4.
