It’s been awhile since we’ve shared a recipe from our friends over at Kitchen Creole. For those of you not familiar with Kitchen Creole, it’s a line of spices created here on island by Chef Jim McManus, who also happens to be the chef at Shipwreck Landing in Coral Bay. So chances are if you have eaten there, you’re definitely tried some of Kitchen Creole’s seven spices.
The most recent recipe we’ve tried is the chicken tikka with Trini curry. It’s pretty simple to make. Check it out…
Ingredients:
2 tablespoons Trini Curry Spice divided
2 pounds boneless skinless chicken breasts cut into 1-inch cubes
Sofrito:
1 2½ inch piece ginger peeled
4 cloves garlic
½ medium yellow onion roughly chopped
1 carrot peeled and grated on a box grater
1 small fennel bulb, fonds reserved, stalk removed and bulb roughly chopped
¼ cup cilantro, stems chopped, leaves reserved
1 tablespoon tomato paste
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 28-ounce can crushed tomatoes
1 10-ounce package frozen peas, thawed
½ cup plain full-fat yogurt or low-fat yogurt
1 tablespoon lemon juice
Garnish: toasted slivered almonds
Directions:
1. Place the chicken in a bowl and toss with 1 tablespoon of Trini and hold to the side.
2. In a food processor, pulse ginger, garlic, onion, carrot, fennel, cilantro stems, 1 tablespoon Trini curry and tomato paste until finely chopped.
3. Heat oil over high in a large nonstick skillet
(12” is best).
4. Add the chicken and cook, tossing occasionally, until lightly browned and almost cooked through, about 5 minutes.
5. Transfer the chicken, using a slotted spoon, to a bowl on the side.
6. In the same skillet over medium-high heat add the butter and Sofrito mixture and cook until browned and onions are caramelized, constantly stirring (15-20 minutes)
7. Add the tomatoes and bring to a simmer, then add the chicken.
8. Remove the pan from the heat and stir in the yogurt, lemon juice, peas and cilantro.
9. Serve topped with toasted almonds over Jasmine (or your favorite) rice.
Voila! Simple and delicious!
Click here for a printable PDF of this recipe.
Purchase your spices now, so you have enough for all your Kitchen Creole Recipes. Kitchen Creole spices are sold online at KitchenCreole.com and on island at Shipwreck Landing, Keep Me Posted and Pickles in Paradise in Coral Bay and also at Pink Papaya and Sugarbirds in Cruz Bay.
Want to see more recipes? Visit www.KitchenCreole.com for recipes and also information on where you can taste Kitchen Creole spices.
I have to comment and tell you how much I enjoy reading your blog. I took my first trip to St. Thomas early September and spent a couple days in St. John and fell in absolute love with the island! So much so that I have another trip planned in 4 short weeks. I just can’t wait to get back and your blog is such a fun read here from the cool Virginia fall that’s upon us! I picked up some of the Primavera spices while we were there as gifts for my mom and boyfriend’s mom and can’t wait to see how they like them. Thinking I may need to pick some up for myself when I come back, they smelled so delicious!
They are also at the VINP Visitor Center in the newly renovated store there run by Friends of the VINP Park