This super flavorful & healthy curry is jam-packed with loads of veggies and combines a colorful fusion of Caribbean and Cuban cuisines with a Californian twist...Don’t let the long list of ingredients detour you, this recipe is super easy & a great "hello" to summer!
Author:
Lollygag
Ingredients
Curry
2-3 Boneless- skinless chicken breasts cut into 1 “ cubes
1 Large shallot- peeled and minced
4 Garlic cloves-peeled and minced
1/2 Yellow onion- Peeled and chopped
1 small Aloha Pepper (can be subbed with a yellow or red pepper)
1 Poblano Pepper-roasted, skin removed, seeds removed & chopped (see instructions for easy prep)
1 Medium Yellow Summer Squash- Ends trimmed, halved and cut into 1/4” slices
1 Medium Zucchini-Ends trimmed, halved and cut into 1/4” slices
1 Cup Carrot medallions or peeled and cut into 1/2” slices
3/4 C. Cabbage-Shredded
1 Large Tomato-chopped
3/4 C. Cuban Style Black Beans- drained (we used Trader Joes)
2 Fresh Scallions- trimmed & chopped
1/2 C. Roasted corn-frozen (we used Trader Joes but regular corn can be subbed)
1/2 C. Chicken Stock
1- 13 oz. Can full fat coconut milk-unsweetened
1 Tsp. Kosher salt plus more to taste if needed
3-4 Turns of Fresh cracked pepper
3-4 Tbsp. Extra virgin olive oil
3/4 Tsp. ground Allspice
1 Tbsp. ground mild yellow Curry Powder
1/2 Tsp. dried Thyme
1 Tbsp. Ginger Paste or Puree
1 Tbsp. Tamarind Chutney
1 Tbsp. Mango Chutney
1 bag- Jade Pearl Rice (or 2 C. rice of choice)
Garnish
1 C. Fresh Cilantro- stems trimmed and chopped
1 Ripe Avocado-Peeled, pitted, and cut into cubes
Marinade
1 Tbsp. Jamaican Jerk seasoning ( we used Walkerswood Traditional Jamaican Jerk Seasoning)
1/2 C. Coconut Milk
Directions
Marinade
Place the chicken cubes, 1/2 Cup of coconut milk, and Jerk seasoning in an airtight container and let marinate for at least 4-6 hours, or overnight for maximum flavor.
Curry
In a large cast iron pan or dutch oven, heat 2 tbsp. of olive oil over medium heat.
Remove the marinated chicken cubes from the milk mixture and pat dry with a paper towel or cheesecloth.
Add the chicken to the pan and cook until golden brown on all sides, stirring frequently.
Remove from heat and place the chicken in a bowl for later.
If you have a gas burning stove, you can prep your Poblano pepper by holding the pepper carefully over the burner with tongs on medium high flame and charring it on all sides. (Alternatively, you can use a hand held kitchen torch or place under the broiler on high for a minute or two on each side.)
Once it’s charred, remove from the flame and place it in a ziplock bag for about 5-10 minutes.
Then remove from the bag and rub the skin off, this should be pretty easy now and will remove the outer skin that is hard to digest.
Once the skin is removed, you can remove the stem and cut in half to scoop out the seeds.
Next chop the pepper into small pieces.
Return the pan to the burner over medium heat and add 2 more tbsp. of olive oil to the pan.
Add the onions, cabbage, garlic, and shallots to the pan and cook until translucent.
Then add the Aloha peppers, carrots, Poblano peppers, Allspice, thyme, and ginger puree, stir and let cook for another 10 minutes.
Add the chopped tomatoes to the pan and stir in the tamarind and mango chutneys.
Next add the chicken stock and deglaze the pan a bit by scraping the good browned bits off of the pan and then add the can of coconut milk to the pan and stir to combine.
Add the salt, pepper, curry powder, black beans, corn and bring to a simmer.
Reduce heat and cover. Let simmer for about 20 minutes stirring occasionally.
Then add back the chicken pieces and stir in the squash and zucchini. ( If the sauce is too thick you can add a bit more chicken stock.)
Recover and simmer for another 10 minutes.
While this is simmering you can cook your rice according to its instructions.
When your curry is finished cooking, remove from heat and let it stand for another 10 minutes to cool slightly.
Serve into large bowls or low-bowls with a scoop of rice and curry spooned on top.
Garnish with fresh chopped Cilantro and the avocado pieces and enjoy!
Recipe Note
You can easily make this dish vegetarian with subbing tofu or omit the meat al together... or even try this dish with a white fish like Tilapia, Sole, or Cod.
