No. 37 - Cayman Islands - Better than OK Man!

Caribbean curry chicken (bet you read it chicken curry) is Savage, with a capital S. Like a glorified unbelievablely delicious ‘3 in 1’ (chips, rice and curry sauce), except the chips (cubed pa-tay-tas) are already in the curry. Why didn’t we think of that? Good anytime; on the couch watching Geordie Shore (not a great destiment to my character I’ll admit) and not just after the pub. Those Cay men and women have it sussed. If you’re in a really uncultured mood, grate nasty plastic cheddar cheese on top. Mmhmm.

In the Cayman Islands they would serve curry chicken with rice and peas. For those of you who don’t  already now ‘rice and peas’ are actually rice and kidney beans. And the ‘what constitutes a pea’ and ‘what constitutes a bean’ conundrum continues.

Curry Chicken

I used a Caribbean curry powder; coriander, tumeric, cumin, chilli, fenugreek, salt, garlic, fennel, pepper and ginger. I don’t know what makes it particularly Caribbean and quite frankly I don’t care, and neither should you. Just do it.

Serves 1                                                                                                                 10/10

1 chicken breast, cut into bitsized pieces

2 cloves of garlic, chopped

½ small onion, chopped

a small sprig of thyme

1 chili, chopped

1 ½ tbsp Caribbean hot curry powder

salt and pepper

1 tbsp olive oil

1 potato, diced

Combine the onion, farlic, thyme, chili, curry powder, salt and pepper in a bowl. Add the chicken and coat in the paste. Leave to chill in the fridge for two hours.

In a pan, heat up some oil and seal the chicken on all sides. Throw in the diced potato. Just about cover the potato and chicken with water. Leave to simmer until the chicken is cooked, the potato is soft and the sauce has thickened. Serve with rice and beans.