Saba Masala Chicken is a traditional Saban recipe fora classic curry of chicken in a hot chilli, onion, garlic and masala powder gravy. The full recipe is presented here and I hope you enjoy this classic Saban version of: Saba Masala Chicken.
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Curry is very much a common main meal on the Dutch island of Saba in the Caribbean. It's typically made with Chicken (as in this recipe), goat meat, breadfruit (the island's staple), seafood and also tannia. Saban curry also exemplifies the Caribbean's third curry tradition. Islands with British heritage use a curry powder that's ultimately derived from the Bay of Bengal (but with the addition of local allspice). French islands typically use colombo powder and Dutch islands tend to make what is more of a Suriname-style curry, often with the addition of Indonesian ketjap manis (sweet soy sauce) [or soy sauce as an alternative]. All these elements are seen in this recipe, with the addition of hot Caribbean chilli as well.
Ingredients:
1 chicken, cut into serving-sized portions
3 garlic cloves, minced
1 medium onion, chopped
2 tbsp Suriname masala curry powder
4 tbsp sunflower oil
1 hot chilli (red habanero), finely chopped
1/2 tsp brown sugar
2 tbsp ketjap manis (sweet soy sauce) [substitute soy sauce at a pinch]
salt, to taste
Method:
Place a wok or large pan over medium heat. Once hot, add the oil and use to fry the onion and garlic for about 6 minutes, or until the onion is soft, translucent and just starting to colour around the edges.
Scatter over and stir in the masala powder then immediately add in the chicken, chillies, ketjap manis and sugar. Season to taste then stir to coat the chicken in the spices.
Pour over enough water to just cover the chicken then bring just to a boil. Reduce to a simmer, cover and cook for about 30 minutes, until the chicken is just tender and the gravy has thickened to your liking.
Serve with Saba Johnny cakes, white rice or mashed breadfruit as an accompaniment and with pumpkin or cabbage as a vegetable.
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