Ingredients with Measurements:
- 2 lbs chicken thighs, bone-in
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp salt
- 1 tsp black pepper
- 2 cups coconut milk
- 2 cups water
- 2 cups spinach leaves
- 2 cups breadfruit, peeled and chopped
- 2 cups yam, peeled and chopped
- 1 scotch bonnet pepper, whole
- 1 lime, juiced
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat 2 tbsp of oil over medium-high heat.
2. Add chicken thighs and brown on both sides, about 5 minutes per side. Remove from pot and set aside.
3. In the same pot, add chopped onion and minced garlic. Cook until onion is translucent, about 3 minutes.
4. Add curry powder, turmeric, cumin, coriander, ginger, salt, and black pepper. Stir to combine and cook for 2 minutes.
5. Add coconut milk and water to the pot. Stir to combine and bring to a boil.
6. Add breadfruit and yam to the pot. Stir to combine and reduce heat to low.
7. Add chicken thighs back to the pot. Add scotch bonnet pepper and lime juice. Stir to combine.
8. Cover the pot with a lid and let simmer for 45 minutes.
9. After 45 minutes, remove the scotch bonnet pepper and discard. Add spinach leaves to the pot and stir to combine.
10. Cover the pot with a lid and let simmer for an additional 15 minutes.
11. Serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning chicken
Low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 35g
Protein per serving: 25g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork shoulder.
- Breadfruit can be substituted with green bananas or cassava.
- Yam can be substituted with sweet potato or pumpkin.
- Spinach leaves can be substituted with kale or collard greens.
Variations:
- Add diced carrots and bell peppers for additional vegetables.
- Use shrimp instead of chicken for a seafood version.
- Add coconut oil for a richer flavor.
Tips and tricks:
- Be careful when handling scotch bonnet pepper as it is very spicy. Use gloves or wash hands thoroughly after handling.
- If the oil down is too thick, add more water to the pot.
- Stir occasionally to prevent sticking to the bottom of the pot.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with rice or bread on the side.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Pair with a cold beer or a fruity cocktail.
Suggested side dishes:
Serve with rice, bread, or roasted vegetables.
Troubleshooting advice:
- If the oil down is too thin, let it simmer uncovered for a few more minutes to thicken.
- If the chicken is not cooked through after 45 minutes, let it simmer for an additional 10-15 minutes.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Curried oil down is a traditional dish from Grenada, a small island in the Caribbean. It is a hearty one-pot meal that is often served at family gatherings and celebrations.
Flavor profiles:
Curried oil down is a savory and spicy dish with a rich coconut flavor. The curry powder and spices add depth and complexity to the dish.
Serving suggestions:
Serve hot with rice or bread.
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Region: Caribbean