Humboldt Hot Sauce Caribbean Curried Chicken

Humboldt Hotsauce Caribbean Curried Chicken 

1 Pound Chicken meat diced

 Juice of two limes

 1 1/2  onions, finely chopped

2 Sprigs of fresh thyme, finely chopped

2 Sprigs fresh chives, finely chopped

2 Sprigs parsley finely chopped

 1 bay leaf

 1 large red bell pepper, finely chopped

3 to 4 Tbs Humboldt Hot sauce

 1 tsp allspice

 2 Tbs veg oil

 1 tsp cumin seed

 5 cloves garlic, finely chopped

 2 Tbs madras curry powder

 2 Tbs tomato paste

2 cans coconut milk

 1 Tbs Jamaican brown rum (optional)

 1 Tbs Butter (optional)

 Wash the chicken meat thoroughly. Cover it with lime juice and set it aside for 15-20 minutes. Add all the seasonings and spices except for the cumin seed, garlic and curry powder. Heat oil in a stock pot until it starts to smoke Add the cumin seed and garlic then stir the curry powder in. Add tomato paste while stirring constantly. Add coconut milk. Let it simmer until the mixture starts to boil. Add pieces of chicken with all the seasonings and spices. Let everything simmer for 20 minutes (and make sure the liquid does not evaporate). If needed, a little water can be added. After cooking, add rum and a spat of butter. Let them melt slowly. Serve with Jasmine boiled rice.
 * This dish can be done with all kind of meats or vegetables as well. If using vegetables less cooking time for the vegetables would be most desirable. 

Emerald contributor since March 2012


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