Caribbean Curry

To you this may seem like “just another” one of my curry recipes… but it’s not! Oh, just try it and you will realize how unique each curry recipe is! This curry has potatoes, and cumin and coriander! And most uniquely, it has tomatoes! Yes, this dish is definitely different from each of my other curry recipes… which are also each different. Maybe I am just a tiny bit fanatic about curry….but you are going to love this recipe!

Actually though, I don’t usually use  potatoes in a recipe like this. One time when Limi and I were dating we decided to make coconut curry and I put potatoes in the dish. As we sat down eating he said, “You know, I am not a big fan of boiled potatoes. We ate them a lot growing up and I am kind of sick of them”. Those may not have been his exact words, but I got the idea. Don’t put any potatoes in any dish for Limi where they might be mistaken for boiled potatoes. Although this dish doesn’t use boiled potatoes (instead it uses Tikkas Potatoes, which are fried to a crisp perfection!), I was hesitant to put the potatoes in because I was afraid the sauce would soften the crisp outside and then Limi might think they were boiled. As I thought, the outside did soften slightly, but they were nowhere close to boiled potatoes! 

If you like rice, you can also cut the number of potatoes in half (so that the curry is a little saucier) and then serve it over jasmine rice. It is really good this way as well!


Curry sauce:
2 large chicken breasts, cubed
1/4 cup onions, diced
3 TBS olive oil
1/4 tsp cayenne powder
1 TBS garlic powder
3 TBS curry powder
2 tsp cumin powder
2 tsp ground coriander
salt to taste
1 large tomato
1/2 cup water
1 TBS sugar
4 medium potatoes (baked or microwaved)
3 TBS coconut oil or olive oil
1 TBS garlic powder
1 tsp paprika
salt to taste


Put the chicken cubes in a pot, with the oil and onions. Heat to medium-high heat. Add the cayenne, garlic, curry, cumin, coriander and salt. Stir occasionally until the chicken is mostly cooked. Blend the tomato until smooth. Add the tomato, water and sugar to the pot and allow to simmer on medium for 10 minutes, stirring occasionally.
Cut the potatoes into 1-inch cubes. Put the potatoes and oil in a frying pan and saute over medium-high heat. Allow the potatoes to cook for 3-5 minutes each time, before flipping with a spatula, as this will allow them to obtain a crispy crust. Fry for 10-15 minutes, flipping occasionally, until the potatoes are golden brown and crispy. Add the garlic powder, paprika and salt.
When the curry sauce is done simmering, and the sauce has thickened a little, pour it over the potatoes and toss lightly. Serve them with a lemon or lime if desired. 

Adapted from Sandra’s Easy Cooking.

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