History and Origin of Caribbean Vegetable Chicken Curry
Caribbean vegetable chicken curry is a dish that reflects the cultural richness and culinary diversity of the Caribbean. This recipe has its roots in Indian influence, brought by the indentured workers who arrived in the region during the 19th and 20th centuries. The fusion of Indian spices and cooking techniques with local ingredients gave rise to a unique variety of curries that were adapted to the products available on the Caribbean islands.
In different countries of Latin America and the Caribbean, this dish may have different names and variations depending on local ingredients and traditions. For example, in Jamaica it is simply called "Chicken Curry" and is a staple in many households. In Trinidad and Tobago, in addition to chicken, it is common to incorporate vegetables and legumes, creating very tasty and nutritious versions. In other places like the Dominican Republic and Puerto Rico, there are also similar dishes that combine curry with fresh local products, albeit with a distinct and particular seasoning.
Caribbean curry is characterized by the use of native ingredients such as plantain, sweet potato, and pineapple juice, which provide a sweet contrast that balances the intense spices, creating a unique and emblematic flavor of this part of the world.
How to Prepare Caribbean Vegetable Chicken Curry
To begin, pat the boneless, skinless chicken breasts dry with a towel to remove excess moisture.
Then, in a small bowl, combine the Dijon mustard, sesame oil, and one tablespoon of curry powder.
Preheat the barbecue or grill and cook the chicken for 5 minutes on each side until well browned.
Cut the chicken into pieces approximately 5 centimeters long and set aside for later.
In a large, deep skillet or a Dutch oven, heat the vegetable oil.
Add the chopped garlic, freshly grated ginger, and chopped chili pepper; cook for 30 seconds to release the aromas.
Incorporate the remaining two tablespoons of curry powder, allspice, cinnamon, and nutmeg; cook for 30 more seconds to toast the spices.
Add the chopped onion, leek, and homemade vegetable broth; cook until the liquid has almost completely evaporated.
Add the puréed tomatoes and bring the mixture to a boil.
Add the potatoes and sweet potato, cover the pot, and cook for 10 minutes so they begin to soften.
Then, add the carrots, butternut squash, pineapple juice, plantains, chickpeas, and the chicken to the mixture; cook covered for 30 more minutes so all the flavors meld together.
Finally, taste the curry and adjust the seasoning if necessary.
To serve, sprinkle chopped fresh cilantro on top, adding a touch of freshness and color to this delicious dish.
