Best 9 Calypso Curried Chicken Recipes

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Embark on a culinary adventure with our tantalizing Calypso Curried Chicken recipe, a harmonious blend of Caribbean and Indian flavors. This dish is a symphony of aromatic spices, succulent chicken, and a creamy coconut sauce that will transport your taste buds to paradise.

Our Calypso Curried Chicken recipe is a harmonious blend of Caribbean and Indian flavors, featuring succulent chicken marinated in a fragrant blend of curry powder, turmeric, cumin, and ginger. Simmered in a creamy coconut sauce infused with the warmth of scotch bonnet peppers, this dish offers a delightful balance of heat and sweetness.

Alongside the main recipe, we also present a delectable assortment of complementary dishes to elevate your culinary experience. Indulge in the aromatic Basmati Rice, cooked to perfection and infused with the essence of cumin and cardamom. Enhance the meal with our refreshing Cucumber Raita, a cooling yogurt-based condiment that provides a delightful contrast to the spicy curry.

For those who crave a bit of heat, our Spicy Mango Chutney is the perfect accompaniment. This tangy and flavorful condiment adds a vibrant kick to the dish, bringing together all the flavors in perfect harmony.

Explore the diverse culinary traditions of the Caribbean and India with our Calypso Curried Chicken recipe and its accompanying dishes. Prepare to tantalize your taste buds and embark on a journey of culinary exploration that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

JAMAICAN CALYPSO CHICKEN



Jamaican Calypso Chicken image

I clipped this from a magazine many years ago. It has the added kick of curry powder. The addition of fruit is good with the chicken (especially served over rice). Easy to put together, but takes time to marinade. This time (3-6hrs) is not reflected in prep time.

Provided by Sweet PQ

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 (8 ounce) can pineapple chunks in juice
1/2 cup rum
3 tablespoons lime juice (fresh is best)
2 tablespoons soy sauce
1 tablespoon dark brown sugar
2 -3 teaspoons curry powder (your preference)
2 garlic cloves, minced
1/2 teaspoon ginger
1/4 teaspoon clove
1/4 teaspoon crushed red pepper flakes
4 chicken breast halves, bone-in (roughly 2 lbs)
1 (11 ounce) can mandarin oranges, drained

Steps:

  • Drain the juice from the pineapple chunks into a zip-lock bag big enough to hold the chicken. Reserve the pineapple to add later. To the juice add rum, lime juice, soy sauce, brown sugar, curry powder, garlic, ginger, cloves and red pepper flakes. Stir or mush up the bag to blend.
  • Add the chicken, turning to coat well. Place in refrigerator skin side down to marinade for 3-6 hours.
  • Preheat oven to 375*. Saving the marinade, remove the chicken and place skin side up in a shallow baking dish.
  • Bake, uncovered, basting often with the pan juices and leftover marinade for 30-35 minutes.
  • Add the reserved pineapple chunks and mandarin oranges to the pan and bake 5-10 minutes more - until the chicken is no longer pink near the bone.
  • Serve the chicken with pan juices basted over, along with the fruit. I like to serve this over rice (especially coconut rice). You can garnish with sliced lime for presentation.

CHICKEN CALYPSO



Chicken Calypso image

Calypso chicken is a delicious traditional recipe from Dominica where chicken breasts are marinated before being cooked with mushrooms and cashew nuts.

Provided by Kristina Todini

Categories     Main Course

Time 1h20m

Number Of Ingredients 13

4 chicken breasts
2 cloves garlic (, pressed)
4 tablespoons wine vinegar
4 tablespoons thyme
Sunflower oil
2 tablespoons brown sugar
1 onion (, grated)
1 (1-inch) piece ginger (, thinly sliced)
1 lb mushrooms (, cut into thick slices)
½ cup red wine
1 tablespoon flour
3 oz. roasted cashew nuts (, unsalted)
Cooked white rice

Steps:

  • In a large container, combine the chicken breasts, thyme, vinegar and a 1 crushed garlic clove. Season with salt and pepper. Mix well, cover and marinate in a cool place for 5 hours.
  • Drain the chicken breasts thoroughly.
  • Heat 3 tablespoons of oil in a non-stick cooking pot over medium heat. Melt the brown sugar in this oil, then brown the chicken breasts on high heat, turning them regularly. Remove the chicken breasts and set aside.
  • Deglaze the juices of the saucepan with the wine and half a glass of water on medium / high heat. As soon as bubbles first appear, lower the heat to maintain a small boil.
  • Add the chicken breasts, and cook for about 20 to 25 minutes until the chicken is tender.
  • Pour 2 tablespoons of oil into a frying pan and, without waiting for the oil to warm, add the cashew nuts. Fry them for one to two minutes or until they get some color.
  • Remove the cashew nuts with a skimmer and place on a plate lined with paper towel. In the same pan, add 2 tablespoons of oil and cook the onion, the remaining garlic clove, the fresh ginger and the mushrooms over medium heat for 10 to 15 minutes. Add salt and pepper. Add the chicken breasts and their cooking juices.
  • Whisk the flour in 3 tablespoons of cold water and pour over the chicken. Mix well. Simmer over low heat for 20 minutes.
  • Serve with rice.

CALYPSO CURRIED CHICKEN



Calypso Curried Chicken image

As a result of trade with India, during the eighteenth century, this hearty curried chicken dish became popular in England and the American colonies, especially in seaports.

Provided by Chef mariajane

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

1 (8 ounce) can pineapple tidbits (juice pack)
4 boneless skinless chicken breast halves (1 lb. total)
1/4 cup flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil
3/4 cup green sweet pepper, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
3 tablespoons currants or 3 tablespoons raisins
1 teaspoon curry powder
1/8-1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1 tablespoon cornstarch
1/3 cup cashew pieces, coarsely chopped

Steps:

  • Drain pineapple, reserving juice. Set aside. Rinse chicken; pat dry. IN a plastic bag combine flour, 1 teaspoons curry powder, 1/2 teaspoons alt, and pepper. Add chicken breasts, one at a time, and shake to coat well.
  • IN a large, heavy skillet brown the chicken on both sides in hot oil over medum-high heat. Remove chicken from skillet. IN the oil remaining in the skillet, cook green pepper, onion, and garlic till tender but not brown. Stir in drained pineapple (saving juice), undrained tomatoes, currants, 1 tablespoons curry powder, crushed red pepper, and 1/8 teaspoons salt. Bring mixture to a boiling; return chicken to the skillet. Cover and simmr for 8-12 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm.
  • Stir together cornstarch and reserved pineapple juice; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. If desired, garnish with cashews.

Nutrition Facts : Calories 384.6, Fat 14.1, SaturatedFat 2.4, Cholesterol 68.4, Sodium 668.6, Carbohydrate 34.7, Fiber 4.4, Sugar 15.8, Protein 31.9

CURRIED CHICKEN



Curried Chicken image

This is a very easy and delicious chicken recipe that goes well served with rice.

Provided by FatManWhoCooks

Categories     Main Dish Recipes     Curries     Chicken

Time 1h25m

Yield 6

Number Of Ingredients 9

1 whole chicken, cut into 8 pieces and skin removed
salt and ground black pepper to taste
1 tablespoon paprika, or to taste
1 tablespoon butter
1 apple, cored and chopped
1 onion, chopped
1 tablespoon curry powder, or more to taste
1 (10.75 ounce) can cream of mushroom soup
1 cup half-and-half cream

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
  • Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g

JAMAICAN CHICKEN CALYPSO



Jamaican Chicken Calypso image

This is from an old PTA cookbook from my daughter's elementary school. She thought this was so exotic! Prep time does not include 8 hours marinating time.

Provided by Lynette !

Categories     Chicken

Time 1h15m

Number Of Ingredients 13

8 oz can unsweetened pineapple chunks, undrained
1/2 c rum
3 Tbsp lime juice
2 Tbsp soy sauce
1 Tbsp brown sugar
2 clove garlic, minced
2 tsp curry powder
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground red pepper
4 chicken breast halves
11 oz can mandarin orange segments, drained
lime wedges

Steps:

  • 1. Drain the pineapple, reserving the liquid. Store pineapple chunks in the refrigerator.
  • 2. Combine the pineapple juice, rum, lime juice, soy sauce, brown sugar, garlic, curry powder, ginger, cloves, and red pepper in a medium bowl; stir well.
  • 3. Place chicken in a 13x9x2 inch baking dish. Pour the marinade mixture over the chicken; cover tightly, and marinate in the refrigerator for 8 hours.
  • 4. Drain the chicken, reserving marinade. Place the marinade in a small saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Set marinade aside.
  • 5. Bake chicken, uncovered, at 375° for 40 minutes, basting occasionally with the reserved marinade. Add reserved pineapple chunks and orange segments to chicken. Bake an additional 10 to 15 minutes or until the chicken is done. Garnish if desired with lime wedges.

CALYPSO CHICKEN



Calypso Chicken image

This is really yummy chicken...a little spice and a little sweet. UPDATE...I had this made somewhere else and it was good. I made it per the directions tonight and it was pretty spicy. If you don't like spicy cut back on the jerk seasoning.

Provided by Queenofcamping

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless chicken breasts
1 1/2 teaspoons jamaican jerk spice
1/4 teaspoon pepper
1/4 cup molasses
1/4 cup green onion
3 tablespoons sweet asian chicken chili sauce
1 tablespoon cilantro
1 lime
olive oil

Steps:

  • Sprinkle both sides of chicken with seasoning and pepper then coat with olive oil spray.
  • Grill 5-6 minutes on each side until done.
  • Combine remaining ingredients including half of juice of lime in medium bowl.
  • Add chicken and turn to coat.
  • Cover with foil and let sit for 5-10 minutes turning again half way through until flavors have blended and soaked onto the chicken.
  • Serve chicken and use the sauce for dipping.

CURRIED CHICKEN SOUP



Curried Chicken Soup image

My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.-Deanna Hindenach, Paw Paw, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 16

4 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup water
1 can (13.66 ounces) coconut milk
3/4 cup minced fresh cilantro

Steps:

  • In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

Nutrition Facts : Calories 270 calories, Fat 16g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 555mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.

DOMINICA CALYPSO CHICKEN



Dominica Calypso Chicken image

Calypso chicken is made through out the Caribbean. This is the traditaionl Dominica (not Dominican Republic) style. From dominica-weekly.com Cooking time includes time to marinade

Provided by Az B8990

Categories     Chicken

Time 4h

Yield 6 , 6 serving(s)

Number Of Ingredients 14

3 lbs chicken
1/4 lb cashew nuts
6 slices ginger
3 green onions
4 ounces mushrooms
2 garlic cloves
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons sugar
3 tablespoons red wine
2 tablespoons margarine
1/4 teaspoon chopped fresh thyme
1 tablespoon vinegar
oil (for frying)

Steps:

  • Cut up chicken in pieces and wash in cold water with a piece of lemon.
  • Rinse well in cold water and place in a large bowl.
  • Season with salt, pepper one clove garlic (crushed), vinegar and thyme. Allow to marinate for 3 hours.
  • In a large skillet, heat margarine and add sugar; when very hot, brown chicken.
  • In another fry pan, heat some oil and fry cashews and set aside.
  • In the same pan, fry together the garlic, mushrooms, onions and ginger.
  • Add wine and about ¼ cup water to the original cooking skillet.
  • Add chicken and cook for about 25 minute until chicken is tender.
  • Thicken with a little flour softened with some warm water.
  • Cook for another 3 minutes.
  • Sprinkle with cashew nuts and serve.

KUWAITI CURRIED CHICKEN (QUWARMAH ALA DAJAJ)



Kuwaiti Curried Chicken (Quwarmah Ala Dajaj) image

A definite 5 stars. This is very good. I sometimes add okra (bamia). I serve it with Recipe #304145 and a fresh salad for a great meal masha Allah. Modified from the Gulf States section of The Complete Middle East Cookbook by Tess Mallos.

Provided by UmmBinat

Categories     Stew

Time 2h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

3 lbs chicken, skinned and jointed (I use chicken breasts a lot instead just cut each in half and cook for less time)
salt
1 3/4 teaspoons baharat mixed spice (May use Baharat Aka Middle East Mixed Spices - the Real Mix)
1 teaspoon turmeric
1/4 cup olive oil (or ghee)
2 large onions, chopped
2 garlic cloves, crushed
1 teaspoon fresh ginger, grated
1 stick cinnamon bark
1 cup tomato sauce (I use canned pureed tomatoes)
1/4 cup water
2 dried limes (loomi, or 1 1/2 tsp ground loomi but I find whole is better, don't leave this out please)
1 cup frozen okra (bamia, fried in a little oil) (optional)

Steps:

  • Rinse and wipe chicken pieces dry and sprinkle with salt.
  • Combine baharat and turmeric and rub half onto chicken pieces. Leave for 15 minutes.
  • Heat olive oil and brown chicken pieces on each side. Remove to plate.
  • Add onion and fry gently until transparent.
  • Add garlic, ginger, remaining spice mixture, and cinnamon bark to the onion and fry for 5 minutes stirring often.
  • Add tomato sauce, water, salt to taste, and loomi pierced twice with a skewer or loomi powder. Bring to a high simmer.
  • Add chicken pieces and okra if using, reduce heat to low and simmer very gently for 1 1/2 hours until chicken is tender and sauce is thick.
  • Serve hot with Recipe #79179 or other basmati rice dish and salad.
  • Enjoy!

Tips:

  • Use a good quality curry powder. This is the key ingredient in this dish, so make sure you choose a blend that you like the taste of.
  • Don't be afraid to adjust the heat level. This recipe calls for a medium curry powder, but you can use more or less depending on your personal preference.
  • Use fresh ingredients whenever possible. This will give your dish the best flavor and texture.
  • Marinate the chicken for at least 30 minutes. This will help the flavors to penetrate the chicken and make it more tender.
  • Cook the chicken over medium heat. This will help to prevent the chicken from drying out.
  • Serve the chicken with your favorite sides. Some popular options include rice, noodles, and vegetables.

Conclusion:

Calypso Curried Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of curry powder, coconut milk, and fresh vegetables creates a flavorful and aromatic dish that is sure to please everyone at the table. So next time you're looking for a quick and easy dinner, give this recipe a try.

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