Tuesday, February 27, 2007

Caribbean Vegetable And Chicken Curry

The lovely aromas and flavor of the Islands will perk you up on a gray day in winter.

Caribbean Vegetable And Chicken Curry

6 boneless chicken breasts, skin removed
2 tbsp Dijon mustard
2 tsp sesame oil
3 tbsp curry powder, divided
1 tbsp vegetable oil
3 cloves garlic, finely chopped
2 tbsp ginger root, finely chopped
1 small hot chili pepper, finely chopped
pinch allspice
pinch cinnamon
pinch nutmeg
1 onion, coarsely chopped
1 leek, trimmed and coarsely chopped
1/2 cup vegetable stock, or water
1 28-ounce tin plum tomatoes, pureed with juices
2 potatoes, pelled and cut into chunks
1 large sweet potato, peeled and cut into chunks
2 carrots, sliced
1 1b butternut squash, peeled and cut into chunks
3/4 cup pineapple juice, tomato juice or coconut milk
2 plantains, peeled and cut into chunks (optional)
2 cups cooked chickpeas
1/2 cup chopped fresh cilantro, or parsley

Pat chicken dry. In a small bowl, combine mustard, sesame oil, and 1 tbsp curry powder. Coat chicken with mixture.

Preheat barbeque or broiler and grill chickem for 5 minutes per side (it will not be completely cooked). Cut into 2-inch chunks and set aside.

Heat oil in large, deep skillet or Dutch oven. Add garlic, ginger and hot chile pepper. Cook for 30 seconds. Add remaining 2 tbsp curry powder, alspice, cinnamon and nutmeg. Cook for 30 seconds longer. Add onion, leek and stock. Cook until liquid evaporates.

Add pureed tomatoes, and brng to a boil. Add potatoes and sweet potato and cook, covered, for 10 minutes.

Add carrots, squash, pineapple juice, plantains (if using), chickpeas and chicken stock. Cook, covered, for 30 minutes longer.

Taste and adjust seasonings to your liking. Sprinkle with cilantro.

Serve over couscous or rice.Yields 8 servings.

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