Chicken In A Spicy Caribbean-Style Curry Sauce

Course : Curry
Serves: 4
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4 medium chicken breasts -- skinless, boneless
1 teaspoon garlic -- minced
1 1/2 teaspoons turmeric
2 teaspoons cumin -- ground
8 whole cardamom -- hulled (use only black seeds)
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon yellow mustard seed
1 teaspoon whole pepper blend -- black, pink, green, red
2 tablespoons lime juice -- freshly squeezed
1 teaspoon salt to taste
1/4 cup sour cream
1 cup pina colada flavored yogurt

Preparation / Directions:

Put all the spices, without the garlic, in a spice or coffee grinder and blend to a powder. Cut chicken up into 1" x 1" pieces. Place chicken in a glass bowl and add the spice mixture and tumble chicken pieces to coat with spices. Add the line juice and continue to tumble chicken until all pieces are coated with the spice mixture and lime juice. Let chicken marinate for 2 hours in refrigerator. In a frying pan, add 2-3 tablespoons of cooking oil and heat pan. Sauté garlic for a few moments and add chicken. Stir fry for about 5-6 minutes on medium heat. Do not get pan hot enough to burn spices stuck to bottom of pan. Remove chicken from pan to a bowl. Cool the pan by getting just the bottom wet, with a wet wash cloth or into a sink of cold water (this should not take more than 30 seconds). Do not let water get into the pan. Return the chicken pieces to the cooled pan and add the sour cream and yogurt. Deglaze the pan while stirring everything into a uniform sauce without additional heat. Serve immediately over white rice

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