Bahamian Curry Chicken
The Quirky Foodster Team
Ingredients
- Bone-in chicken pieces — 1.3 kg (3 lb)
- Curry powder, divided — 2 tbsp
- Lime, juiced — 1
- Vegetable oil — 2 tbsp
- Onion, sliced — 1
- Garlic, minced — 2 cloves
- Fresh ginger, grated — 1 tsp
- Tomato, chopped — 1
- Potato, peeled and cubed — 1
- Chicken stock — 1.5 cups (360 ml)
- Scotch bonnet pepper, whole — 1/2
- Salt and black pepper, — to taste
- Cooked white rice, to serve
Method
- Rub chicken with lime juice and 1 tbsp curry powder; marinate 20 minutes if time allows.
- Heat oil in a large pot over medium-high heat. Brown chicken pieces on all sides, then remove and set aside.
- In the same pot, sauté onion, garlic and ginger until fragrant, about 3 minutes.
- Stir in remaining curry powder and cook 1 minute until aromatic.
- Add tomato, potato, stock and scotch bonnet. Return chicken to the pot.
- Bring to a boil, then reduce heat, cover and simmer 30-35 minutes until chicken is tender and cooked through.
- Remove scotch bonnet, season with salt and pepper, and simmer uncovered 5 minutes to thicken the sauce.
- Serve hot over white rice.
Introduction: Reflecting Indian and broader Caribbean influence, Bahamian curry chicken is milder and more tomato-flecked than its Indian counterpart, simmered low and slow until the meat is falling off the bone.
Cultural Background: Reflecting Indian and broader Caribbean influence, Bahamian curry chicken is milder and more tomato-flecked than its Indian counterpart, simmered low and slow until the meat is falling off the bone. It is commonly served over rice for a filling weeknight or Sunday meal.
Tips: Browning the chicken first builds a deeper flavour base for the curry sauce.
Variations: Coconut milk can be stirred in for a creamier, Trinidadian-leaning curry. Carrots or chickpeas are common additions.
Vegetarian/Vegan: No authentic vegetarian or vegan conversion exists for this dish; none has been forced.
Storage: Refrigerate in an airtight container up to 3 days; flavour deepens overnight.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much.
Nutrition: Approx. 410 kcal, 32 g protein, 22 g carbohydrate, 20 g fat per serving.
FAQs:
Q: Is Bahamian curry chicken very spicy?
A: It has a warm, mild heat from curry powder and a whole scotch bonnet, milder than many other Caribbean curries.
Q: Can I use boneless chicken?
A: Yes, reduce simmering time to about 20 minutes to avoid overcooking.
- Bone-in chicken pieces — 1.3 kg (3 lb)
- Curry powder, divided — 2 tbsp
- Lime, juiced — 1
- Vegetable oil — 2 tbsp
- Onion, sliced — 1
- Garlic, minced — 2 cloves
- Fresh ginger, grated — 1 tsp
- Tomato, chopped — 1
- Potato, peeled and cubed — 1
- Chicken stock — 1.5 cups (360 ml)
- Scotch bonnet pepper, whole — 1/2
- Salt and black pepper, — to taste
- Cooked white rice, to serve
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