This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

1 teaspoon cayenne powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon cardamom powder
1/4 teaspoon cinnamon powder
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/4 teaspoon salt
1 3-pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat)
1/3 cup peanut or vegetable oil
2 cups sweet potatoes, peeled and cut into 1?inch cubes
6 cloves garlic, chopped
1 large onion, finely chopped
4 bay or curry leaves
1 small stalk lemongrass
2 cups coconut milk, recipe here
1 cup carrots, cut 1?inch thick
1 cup milk

Instructions

Combine all the dry spices, sugar, and salt and toss with the chicken. Marinate for 1 hour at room temperature.

In a large skillet or wok, heat the oil for 1 minute over medium heat, and fry the sweet potatoes for about 10 minutes. Remove the sweet potatoes and set aside.

Using the same oil, fry the garlic and onions for 3 minutes over low heat. Add the bay or curry leaves and the lemongrass. Stir and cook for 1 minute.
 
Add the chicken with its marinade, mix well, and cook over high heat for 2 minutes, stirring occasionally. Add the coconut milk, mix well, and cook, covered, for 10 minutes. Add the carrots and milk and cook, covered, for 10 minutes.

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

6 cloves garlic, minced
1/2 teaspoon turmeric powder
1 teaspoon salt
2 1/2 cups coconut milk, recipe here
1 3-pound chicken, cut up into 3/4-inch cubes
5 small dried red chiles, such as piquins, stems and seeds removed (optional)
4 shallots, peeled and chopped
1 small piece galangal, peeled and chopped (or substitute ginger)
1 whole clove
6 cashew nuts
6 almonds
6 candlenuts (or substitute macadamia nuts or cashews)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 curry leaf (optional)
3 tablespoons ghee (recipe here) or vegetable oil
3 bay leaves
2 stalks lemongrass, bulbs included, left whole
1-inch cinnamon stick

Instructions

Combine the garlic, turmeric, salt, and 1 cup of the coconut milk in a non-reactive bowl and marinate the chicken in the mixture for at least 1 hour.

In a food processor, combine the chiles, shallots, galangal, clove, nuts, cumin, coriander, curry leaf, and 1/2 cup coconut milk and puree to a fine paste.

Heat the oil in a large saucepan or wok, add the paste, and stir-fry for about 5 minutes.  Add the chicken, 1 cup coconut milk, and the remaining ingredients and cook, uncovered, over low heat until the chicken is tender, about 40 minutes.  Add a little water if the curry starts to dry out. Remove the bay leaves, lemongrass, before serving, leaving the cinnamon stick as a garnish.    

This recipe and others can be found in the following article:

Ingredients

Instructions

In a wok, combine the vegetable oil, red curry paste, cumin, coconut milk, fish sauce, and curry powder and bring to a boil.

Add the chicken, reduce the heat, and cook for 10 minutes.

While the chicken is cooking, boil half of the vermicelli in a pot for 3 minutes, remove and plunge into ice water, and transfer to the wok.

Deep-fry the other half of the vermicelli but do not brown. They should be yellow and crispy.

Remove from the oil and drain on paper towels.

To assemble, transfer the chicken mixture to bowls and add the fried vermicelli over the top. Garnish with the cabbage, lime slices, and shallots.

This recipe and others can be found in the following article:

Ingredients

Instructions

In a pan, fry the chicken legs in 1 tablespoon oil until done.

Remove from the heat.

In a separate pan, fry the chile paste in the remaining oil until fragrant, stirring constantly.

Add the coconut cream a little at a time and cook until the cream begins to have an oily sheen.

Place the chicken and lime leaves in the cream and cook for two minutes.

Add the coconut milk, sugar, and fish sauce, and eggplant, and bring to a boil.

Boil for 1 minute, remove from the heat and add the basil. Garnish with the julienned chile.

This recipe and others can be found in the following article:

story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

 

Ingredients

2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced
1 cup minced onion 
1 tablespoon thyme 
1 teaspoon freshly ground black pepper 
1 tablespoon ground allspice 
1/4 cup vinegar 
Jerk rub/seasoning (see recipe here) 
1 whole chicken, cut in quarters (leave skin on)

Instructions

In a bowl, combine the peppers, onion, thyme, black pepper, allspice and vinegar. Rub the mixture into the chicken pieces and marinate for at least 2 hours.
Prepare a charcoal grill, adding 2 cups of soaked chips from pimento or hickory wood. Over low heat, cook until meat is firm, about 1 1/2 to 2 hours. Sprinkle with jerk sauce before serving