Caribbean Curry Blend

4.5/5 from 4 Customers

This delicious Caribbean curry is rich and sweet with caramelised sugar and sweet potato, and fragrant with Caribbean spices including nutmeg, mace and allspice. The legacy from the Chinese immigrants in the Caribbean is noticeable in the use of soy sauce, and the European legacy in the addition of parsley and thyme.

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This delicious Caribbean curry is rich and sweet with caramelised sugar and sweet potato, and fragrant with Caribbean spices including nutmeg, mace and allspice. The legacy from the Chinese immigrants in the Caribbean is noticeable in the use of soy sauce, and the European legacy in the addition of parsley and thyme.

CARIBBEAN CURRY BLEND (1 portion = 2 tbsp): coriander, garlic, turmeric, mace, parsley, coriander leaf, thyme, nutmeg, allspice, brown MUSTARD, black pepper, cumin, fenugreek, green cardamon, cinnamon, ginger, habanero chilli

Allergens are listed in CAPITALS
May contain traces of celery and sesame

Caribbean Curry Recipe:

PREP 10 mins
COOK 45 mins
HEAT 3
Serves 4 with sides

You Need:

500g diced chicken (thighs are best) or root veg for a veg/vegan version
500g sweet potatoes - cut into bite-size pieces
1 bunch of spring onions (including all the green bits) - thinly sliced
1 lime
1 tbsp soy sauce (any type)
1 tbsp tomato puree
1 tbsp sugar
Rice to serve
1 portion of Caribbean Curry Blend

Method:

Mix the chicken with the spring onions, juice of ½ the lime, the soy sauce, tomato puree CARIBBEAN CURRY BLEND and ½ tsp salt. Leave to marinate
Heat 2 tbsp oil in a wide pan then stir in the sugar. Carefully heat for 2 minutes, stirring continuously until the sugar has first dissolved and then starts to darken and caramelise
Very carefully add the chicken (including all the marinade), and cook over a high heat for 5 minutes or until the chicken has started to brown and caramelise around the edges and any excess liquid has evaporated
Add the sweet potatoes and 200ml water, then cover and simmer for 30 minutes or until the chicken is cooked through and the sweet potato is starting to fall apart around the edges (adding an extra splash of water if recessary)
15 minutes before the curry is ready cook the rice
Serve the Caribbean curry with the rice and remaining ½ lime cut into wedges to squeeze over at the table

Packaging format:

All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!

You can find our stackable tins here

You can read all about our efforts to reduce plastic waste in our packaging blog here

Product Rating (4):

4/5

Lovely curry blend with a nice sweetness from the sugar and sweet potatoe which compliments the spices perfectly.

Ben Gale View More

WOW we're loving everything about this- we can almost feel the tropical sunshine!

4/5

Lovely chicken thigh, sweet potatoe curry using this blend of spices.

Ben Gale View More

Glad you enjoyed this, looks like a vibrant and flavoursome meal!

5/5

We didn't want rice with the Caribbean Curry so the Mixed Veg Avial seemed like a good idea. It worked really well. In the Chicken Curry with the Spice Mix I cooked leeks in place of Spring Onions and we added a Fresh Salad. Lovely Sunday Supper.

Denis Christopher Lunn View More

Looks like a lovely warming meal- yum!

5/5

Made this twice now second time round I Added an extra chilli

Linda Edwards View More

Sounds delicious- one for us to try ourselves with an extra chilli!

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