West Indian Curry Chicken & Curry Chickpea

West Indian Curry Chicken & Curry Chickpea – Candy Coated Culinista

I received a text Sunday asking “You in the office tomorrow” to which I replied yes. When I came to the office there was a package on my desk saying “Dhal puri for you”. Well now I’m excited I’m always talking about dahl puri to my Indian West Indian friends and that I can eat it just the dahl puri by itself and totally be satisfied. I almost never make Caribbean food and I have never been fond of curry or spice anything; but this gift had me running home happy to make dinner. I was so surprised that I had all these ingredients at home, yet I never ever made a curry.

Yield/Serving: 5
Prep Time: 20 min.
Cook Time: 1 hour
Difficulty level is: Medium

Ingredients
Curry Chicken

• 2 tbsp coconut oil
• 4 small potatoes, cut into chunks
• 5 chicken breasts
• 2 tbsp curry powder
• 2 tsp all spice
• 1 tsp cayenne powder
• 1 tsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tsp cumin
• 1 tsp red chilli peppers
• 1 tsp chilli powder
• 2 knobs of ginger, diced
• 1 small onion, diced
• 3 cloves garlic, diced
• 1 cup peas
• Handful chives, chopped
• Handful parsley chopped
• 1 cup chicken broth
• 1 chicken bouillon cube
• 1 scotch bonnet pepper, optional
Curry Chickpea
• 2 sweet potatoes, cut into chunks
• 2 tbsp coconut oil
• 1 small onion, diced
• ½ red bell pepper, deseeded and chopped
• 3 garlic cloves, finely diced
• 2 knobs of tbsp curry powder
• 1 tsp all spice
• ½ tsp cayenne powder
• ½ tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp cumin
• ½ tsp red chilli peppers
• ½ tsp chilli powder
• 2 knobs of ginger, diced
• 1 can chickpeas, washed and drained
• Handful of grape tomatoes, halved
• ½ can of coconut milk
• Handful of spinach, stems removed
• Handful of rapini, stems removed

Assembly
Curry Chicken
1. Using a Dutch oven add coconut oil over medium high heat.
2. Add potatoes and chicken breasts and turn chicken as needed until almost cooked through.
3. Add all the spices, ginger, onion, and garlic along with peas, chives, parsley, chicken broth and scotch bonnet.
4. Turn stove down to low medium and let the curry simmer for 10 minutes to let the spices and mixture marry.
Curry Chickpea
1. In a large saucepan add coconut oil over medium high heat.
2. Add sweet potatoes, onion, red bell pepper, garlic and ginger.
3. Add all the spices along with the chickpeas and grape tomatoes.
4. Pour in the coconut milk along with spinach and rapini and turn temperature down to low medium and let simmer for 10 minutes to let the spices and mixture marry.

Tips
• Serve with basmati rice or dhal puri.
• You can use squash instead of sweet potatoes if desired.
• Pour vinegar in a bowl near the stove to lessen the curry smells in the house.
• If curry is to spicy add some coconut milk to calm it down.

Please Enjoy

My thoughts
I spent a good 3 hours making these two dishes and when I was done I needed to relax; but you know what this was so worth it. Funny enough I found the curry chickpea to be way more spicy that the curry chicken. It tasted great; but there was a slow burn; which I almost couldn’t tolerate. The curry chicken was much more my speed as I love a mild but flavourful curry. It reminded me of all those roti’s I’ve had but never attempted to make. I split this recipe in half and added a scotch bonnet pepper to prove that I can make a recipe truly Caribbean, even though I wasn’t planning on consuming it. I gave the peppery portion to my Guyanese gals, to see if I’m worthy of cooking West Indian and a portion to my dad to surprise him. The only thing I disliked was the fact that the curry smell was throughout the house. I was so glad I closed the bedroom doors; but upon my comment, I learned a bowl of vinegar near the stove while you’re cooking will lessen the drifting of the curry smell. My West Indian family and my Guyanese Gal’s said “it tasted great”, one commented it “tasted like my mom’s” and another said “I didn’t know you could cook Indian”. Well I’ll take all the compliments and be happy I can cook Spicy West Indian even though it is not my favourite type of cuisine. I can now label myself the girl with the Caribbean background that can cook it; but chooses not to and that’s fine by me.

West Indian Curry Chicken – Candy Coated Culinista

Curry Chickpea – Candy Coated Culinista

Basmati Rice – Candy Coated Culinista

Dhal Puri – Candy Coated Culinista

Thai Pineapple Fried Rice

Thai Pineapple Fried Rice – Candy Coated Culinista

I went to my first Authentic Thai restaurant in February and ever since I have been intrigued by this cuisine and trying to consume and slowly try all things Thai. It’s one hundred percent thanks to this amazing Tamarind chicken I had and the taste and smell is still stuck in my head today. I love the sweet and tangy aspects to the tamarind as we have this fruit in the Caribbean and I remember pulling them of the tree and them being scattered on the streets all over Barbados & Antigua. This dish made me want to try Thai food more ad even though I’m not a curry fan I am finding Thai curry dishes to have a very different spice taste then Indian cuisine that I am not fond of. I am exploring this new flavor profile; but for now only with the rice and salad dishes and then on to noodles and proper Thai curries.

Yield/Serving: 4
Prep Time: 15 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 1 pineapple, halved lengthwise if you want to make a pineapple boat
• 1/2 cup Jasmine Rice
• Peanut oil
• Soy sauce, to taste
• Curry powder. To taste
• 3 garlic cloves, minced
• ½ small white onion, diced
• 1 small carrot, grated
• ¼ cup frozen peas
• 1 egg
• ¼ cup pineapple, finely chopped
• 1 spring onion, chopped
• Cilantro, handful, rough chop
• Peanuts, chopped, to taste

Assembly
1. In a saucepan over medium-high heat cook rice and set aside.
2. Using a wok add peanut oil and fry garlic cloves and onion for a couple of minutes.
3. Add the Jasmine rice along with soy sauce and curry powder.
4. Add carrots and frozen peas, and let cook for 10 minutes.
5. Crack the egg into the fried rice and stir around.
6. Add in the pineapple, spring onion, cilantro and peanuts and stir for 1 minute.
7. Serve.

Tips
• Serve in a pineapple boats if desired. Just carve out the pineapple and pour Thai fried rice inside.

Please Enjoy

My thoughts
This is a totally new food for me and I honestly wanted to make this dish because of the pineapple boat and that wow factor when serving this dish. As I am not a huge curry fan I didn’t add tons of curry powder; but the colour and smell was wonderful and flavouful. I loved all the added fruit & vegetables in the rice.

Mulligatawny Sans Soup

Mulligatawny Sans Soup - Candy Coated Culinista

Mulligatawny Sans Soup – Candy Coated Culinista

Yield/Serving: 3-4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Altered from From “Jamie’s Great Britain – 130 of my favourite British recipes, from comfort food to new classics“

I saw this recipe while flipping through Jamie’s Great Britain, while waiting for him to take stage for his book tour a couple of years ago and my face lit up that night in Massey Hall. The other day I was going through some of my older cookbooks and I saw “Mulligatawny” again. For me when I hear the word Mulligatawny, a very specific pop-culture reference comes to my mind; but for me I have two reasons why this recipe will always bring a smile to my face though. First: the 116th episode of the sitcom “Seinfeld”. The owner of this restaurant has gotten this moniker of “Soup Nazi “due to his temperament and his procedure of how to place an order. When Elaine goes in to order she doesn’t follow the procedure and is banned for one year. Secondly, it reminds me of my mom. She was not a big Seinfeld fan yet every time this episode came on she would sit down and watch it with me. She loved when Elaine told off the Soup Nazi and said “You’re through, Soup Nazi. Pack it up. No more soup for you. Next.” She would repeat it as best as she could and we laughed the whole way through. This is a really great silly memory of my mom, so now when the episode comes on and I’m visiting my dad he will hang around and watch it with me and we think of mom.

Ingredients
• 1 tbsp extra virgin olive oil
• 8 ½ oz lean ground beef
• ½ red onion, finely chopped
• 2 carrots, peeled and diced
• 4 cloves of garlic, minced
• 1 red pepper, diced
• ½ jalapeno, diced
• 2 tbsp curry powder
• 2 tbsp tomato paste
• Sea salt, to taste
• Black pepper, to taste
• 1 sprig of fresh thyme
• Handful of fresh cilantro
• 1 cup basmati rice

Assembly/Method
1. Using a frying pan over medium-high heat pour in the olive oil and brown the ground beef.
2. Add in the onion, carrots, garlic, red pepper, jalapeno and cook for another 7 minutes.
3. Add in the curry powder, tomato paste, salt, pepper and thyme.
4. Prepare the basmati rice.
5. Pour the beef mixture onto the basmati rice and add the cilantro and serve.

Please Enjoy

My thoughts
This was an ok dish for me as I am not a fan of Indian or in this case Anglo-Indian Cuisine, but I had to give it a try. I removed the soup aspect as I didn’t want to drink curry flavours, however, if this is your cup of tea give it a try with or without soup. I may not care for this recipe but the memories and smiles it brings me is well worth it.

%d bloggers like this: