Caribbean Curry Chicken On Jasmine Rice

4 Servings
Total Time 2 hours


For the Jasmine Rice

  • 1 cup Jasmine rice
  • 1- quart water
  • ¼ lb. Butter
  • 1 teaspoon Kosher salt

For the Chicken Curry

  • 4 lbs. Chicken chopped in small pieces (remove skin)
  • 3 teaspoons Salt
  • ¾ teaspoon Black pepper
  • 6 tablespoons Thai Yellow Curry Powder
  • 4 Cloves garlic chopped finely
  • ½ cup BIG BANANA sweet plantain tidbits
  • 1 Large cooking onion chopped
  • 2 tablespoons Cooking oil
  • 1 teaspoon Cumin seeds not powder (optional)
  • 1 teaspoon Dried thyme or 1 spring fresh thyme
  • 1 tablespoon Tomato ketchup
  • 1 tablespoon Shark Sriracha chili sauce
  • 3 cups Water
  • 2 Medium potatoes cut in 6 pieces each


For the Jasmine Rice

  • Place all ingredients into a pot and bring to a boil.
  • Reduce to a simmer and stir occasionally.
  • Cook rice to desired doneness.
  • Reserve until ready to serve.

For the Chicken Curry

  • Cut chicken into serving pieces.
  • Season chicken with 2 teaspoons of salt, black pepper, 3 tablespoons of curry powder & chopped garlic.
  • Marinate chicken in fridge for 1 hour to absorb spices.
  • Add cooking oil to saucepan and heat on high.
  • Add chopped onion, cumin seeds, thyme, pepper sauce, curry powder, salt, and ketchup.
  • Sauté until onions are tender.
  • Add 1 cup of boiling water and, when sauce is boiling, add chicken. Fold in chicken until it is well covered with sauce and seasonings.
  • Add 1 ½ cups of boiling water; cover and bring to a rolling boil.
  • Lower heat to medium, add potatoes and add ½ cup water, cover and simmer (slow boil) until chicken is tender and sauce thickens (about 20 minutes).
  • Add plantain tidbits and continue slow boil for an additional 10 minutes.
  • Garnish with fresh-cut green onions and serve

For the perfect tropical experience, serve with BIG BANANA sliced ripe plantains.

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