Caribbean Curry Chicken with Plantain Fritters and Quinoa
Tips for Experienced Cooks
To elevate the flavor of the Caribbean Curry Chicken, consider using homemade curry powder if you have it. The freshness and quality of the spices can make a significant difference. Additionally, when browning the chicken, let it develop a rich, golden color without moving it too much, this will add a depth of flavor to the dish. Experiment with infusing the coconut milk with herbs like thyme or cilantro during simmering to introduce more layers to the sauce.
Step 1: Prepare the marinade
In a large bowl, combine the Caribbean curry powder, paprika, garlic powder, salt, and black pepper. Add the chicken breasts and toss to coat. Let marinate for at least 30 minutes.
- 2 tablespoons Caribbean curry powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 chicken breasts
Step 2: Cook the vegetables
In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
- 2 tablespoons olive oil
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1 bell pepper (diced)
Step 3: Brown the chicken
Push the vegetables to one side of the skillet and add the marinated chicken breasts. Cook until browned on both sides, about 2-3 minutes per side.
- Marinated chicken from Step 1
Step 4: Make the sauce
In the same skillet, whisk together the coconut milk, chicken broth, tomato paste, brown sugar, and lime juice. Bring to a simmer. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- 1 (13.5 oz) can coconut milk
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
Step 5: Prepare the plantain fritters
In a medium bowl, combine the mashed plantain, flour, baking powder, salt, and milk. Stir until well combined. Heat a separate skillet over medium heat and add enough oil to coat the bottom. Drop spoonfuls of the plantain batter into the skillet and cook until golden brown, about 2 minutes per side.
- 2 ripe plantains (mashed)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
Step 6: Serve
Serve the Caribbean Curry Chicken with the plantain fritters and cooked quinoa.
Meat, Eggs, & Dairy
- 4 whole chicken breast
Pantry Items
- 1 cup coconut milk
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 cup cooked quinoa
- 1 cup chicken broth
- 1 tablespoon olive oil
Fresh Produce & Herbs
- 1 small onion
- 1 red bell pepper bell pepper
- 1 ripe plantain
- 1 tablespoon lime juice
Seasonings & Spices
- 2 cloves garlic
- 2 tablespoons caribbean curry powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
