Caribbean curry is a delicious fusion of flavors that reflects the rich history and cultural diversity of the region. This dish has its roots in the arrival of Indians through the migratory movement in the 19th century, who brought with them their spices and culinary techniques. Over time, local ingredients and African influences combined to give rise to a unique and tasty version of curry. In different countries of Latin America and the Caribbean, this dish may have different names, such as "carne al curry" in Colombia or simply "curry" in Venezuela and Puerto Rico, although it always maintains that aromatic and spicy essence that characterizes it.
The popularity of Caribbean curry lies in its versatility and the perfect balance between spices and fresh flavors, making it an essential dish for those looking to explore tropical cuisine with an exotic touch. Furthermore, it is common to find variants that include chicken, chickpeas, or vegetables like spinach, adapting to the tastes and preferences of each family or region.
How to prepare Caribbean curry
Prepare one or all three of the fillings below to wrap in a soft roti wrap.
Curry chicken filling: Cut the chicken into bite-sized pieces. Set aside.
In a skillet, heat oil over medium heat.
Cook the onion, stirring, for 2 minutes.
Add the garlic. Cook, stirring, for 1 minute.
Add curry powder. Cook, stirring, for 2 minutes.
Add 1/2 cup of water and the tomato paste. Cook, stirring occasionally, for 2 minutes.
Add the chicken. Cover and cook for 10 minutes.
Pour in the remaining water. Simmer for 10 to 15 minutes or until the chicken is no longer pink inside.
Drain any excess liquid. Season with salt and pepper to taste.
Curry chickpea filling: Drain and rinse the chickpeas. Set aside.
In a skillet, heat oil over medium heat.
Cook the onion, stirring, for 1 minute.
Add the garlic. Cook, stirring, for 1 minute.
Add curry powder. Cook for 1 minute.
Incorporate the tomato paste and 1/4 cup of water. Cook for 2 minutes.
Add chickpeas, scallions, and the remaining water. Bring to a boil.
Reduce heat and simmer for 5 minutes or until the chickpeas are tender.
Season with salt and pepper to taste.
Spinach filling: Trim, wash, and coarsely chop the spinach. Set aside.
In a skillet, heat oil over medium heat.
Cook the onion, stirring, for 2 minutes.
Add the garlic. Cook, stirring, for 1 minute.
Add the spinach. Cook, stirring, until it wilts.
Incorporate the tomato, and season with salt and pepper to taste. Cook for 1 minute.
