Grenadian Nutmeg Chicken Curry is a traditional Grenadian (from the Island of Grenada) recipe for a classic curry of seasoned chicken in a spiced coconut milk base that's heavily flavoured with nutmeg, Grenada's most important spice. The full recipe is presented here and I hope you enjoy this classic Grenadian version of: Grenadian Nutmeg Chicken Curry.
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This is the local version of chicken curry from Grenada, the Caribbean's Spice Island. Grenada is known for its spices: ginger, cloves, mace, bay, cinnamon, nutmeg, chocolate, coffee and it produces 20% of the global supply of nutmeg. Indeed, nutmeg is so prevalent that it pervades almost every dish in the country and it's brought to the fore in this curry recipe.
Ingredients:
6 chicken thighs
1 batch Grenada green seasoning
4 tbsp Grenada curry powder (or medium Madras)
2 tbsp ginger, finely grated
3 garlic cloves, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 onions, chopped
1 Maggi cube (chicken), crumbled
1 tbsp chicken stock powder
1 tsp freshly-grated nutmeg
1 tbsp granulated sugar
400g tin coconut milk
1 scotch bonnet chilli (keep whole)
oil for frying
young mint leaves, to garnish
Method:
Skin and bone the chicken thighs then cut into serving sized pieces. Blend with the green seasoning, 1 tbsp Grenada curry powder (or medium Madras) and 1/4 tsp freshly-grated nutmeg. Rub the marinade into the chicken then set aside to marinate in the refrigerator over night.
The following day, place a wok or deep pan over medium heat. Once hot add in a splash of cooking oil and use to cook the marinated chicken (reserve any excess marinade) until nicely browned all over. Remove with a slotted spoon and set aside.
Add more oil to the pan and use to fry the onion and bell peppers for 4 minutes. Stir in the ginger and garlic and cook for 90 seconds more. Now scatter over the Maggi cube, curry powder, chicken stock powder, remaining ground nutmeg and granulated sugar. Stir everything to combine (add any left-over marinade at this point) and cook, stirring frequently, for 2 minutes.
At this point pour in the coconut milk and add the whole chilli. Bring to a simmer, cover and cook for 20 minutes, until the chicken is tender and cooked through and the gravy has thickened.
Turn the resultant curry into a warmed serving dish, garnish with a few young mint leaves and bring to the table. Traditionally this is served with rotis.
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