Curry Chicken (St. Croix)

Curries have reached across oceans and continents and found their way into kitchens and cuisines around the world, including the Caribbean. This dish is best eaten with steamed white rice or roti. The recipe calls for palm oil. Naturally red in colour, palm oil has the same semisolid texture as coconut oil when at room temperature and is a highly saturated oil. If you can’t find palm oil, use coconut oil.

8 chicken thighs, boneless, skin-on (~ 2 lbs)
1 tsp. black pepper, freshly ground
2 tsp. ground allspice
3 tsp. sea salt, divided
2 tsp. palm or coconut oil
5 tsp. vegetable oil, divided
2 medium red onions, thinly sliced
8 cloves garlic, finely chopped
½ habanero pepper, finely chopped
2 tsp. curry powder
1 tsp. cumin seeds
2 kaffir lime leaves
1 bay leaf (fresh or dry)
1 cup chicken broth
½ lb potatoes, cut in half
½ lb pearl onions, peeled and cut in half

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Season the chicken thighs with the black pepper, allspice and 1 tsp. of salt. Heat a large pan over medium heat. Add the palm oil and 3 Tbsp. of the vegetable oil. Place the chicken thighs in the pan and brown on both sides, 2 minutes per side. Remove the chicken from the pan and set aside.

Add the red onions, garlic and habanero to the pan. Cook over medium heat 2 minutes. Add the curry powder, cumin seeds, lime leaves, bay leaf and 1 tsp. salt. Mix well and cook another 2 minutes. Add the chicken broth and let simmer another 2 minutes. Transfer the chicken back to the pan and cook, covered, 15 minutes.

Meanwhile, combine the potatoes and pearl onions in a mixing bowl. Add the remaining tsp. of salt and 2 Tbsp. of the vegetable oil, tossing to combine. Transfer the potatoes and pearl onions to a sheet pan and bake 15 minutes. Remove from oven and add to the pan with the curry chicken. Add the coconut milk and mix well. Simmer another 10 minutes. Remove from heat and garnish with cilantro leaves. Serve immediately.

Makes 4 servings.