This is my curry recipe using Caribbean seasoning. This is for one person but you can multiply the ingredients depending on how many you are making it for.
CURRY: 1 1/2 onions, 2 carrots, 6 tablespoons oil, 500g chicken or soya "chicken style pieces", 6.5 cloves garlic, 400ml coconut milk, 2 tablespoons water, 4.5 tablespoons black peppercons (cracked), 2.5 tablespoons salt, 3,5 tablespoons parsley, 3,75 tablespoons thyme, 3.5 tablespooons marjoram, 2 teaspoons chives, 4.25 tablespoons lime juice, 8.25 tablespoons Caribbean Curry Powder, 4 Tablespoons All Purpose Caribbbean Seasoning, 1/4 red pepper.
Rice & Peas: 400g kidney beans, 465g white rice, 200g kidney beans, 400ml coconut milk, 200ml water, 4 teaspoons sliced chilli, 7 tablespoons garlic, 3.5 tablespoons thyme, 6.75 tablespoons mrjoram, 5.75 tablespoons parsley, 1 teaspoon chives
Dumplings: 14 tablespoons flour, 125 tablespoons coconut milk, 1.75 tablespoons salt,2 tablespoons black pepper 2 teaspoons of sugar, fried in 4.5 tablespoons oil. makes 2 dumplings,
Cabbage: 250g cabbage, 1.2 pints water for boiling, then fried in 4.25 tablespoons of butter, 1.75 tablespoons of oil and 2 tablespoons of black pepper & 1.75 tablespoons of salt.
Sweetcorn: 1 corn cob, 6 tablespoons oil, 4.5 tablespoons paprika, 3 tablespoons chilli, 7.5 tablespoons parsley. 6 teaspoons chives.
Method.
Add the ingredients for the dumplings to a bowl and mix well. Knead the dumplings using the palms of your hands and roll in to ball shapes. Set aside in the refrigerator for late.
Add the rice and kidney beans to a saucepan with the coconut milk, water and pre-fried garlic & seasoning. Stir well and boil on a high heat for 9 minutes. Stir well and then reduce heat to medium, simmer for another 20 minutes, stirring well until the water has been absorbed.
Chop the onions, carrots, garlic (finely mince), pepper and chicken (Quorn chicken pieces are already cut). Add the oil to the pan and fry the onions, peppers, carrots and chicken, stir well and fry for around 8 minutes, ensuring that the carrots are soft and the chicken is browned. Add the liquids and seasoning, stir well and stew for 10 minutes. Stir well again and stew for a further 11 minutes.
Chop and boil the cabbage and add the seasoning.
Stir the curry well and cook for a further 5 minutes.
Boil the corn cob in water, and then add the seasoning and oil to a pan and fry the corn, stirring well and creating a slight charred effect.
In another pan, fry the dumplings until golden brown. Ensure the oil is hot and sizzling before adding the dumpling mixtures.
Serve and enjoy. Voila.