Curry Goat is a combination of goat meat and spices mainly curry seasoning slow cooked until the goat is tender. The curry goat may have originated from the Caribbean or India. The Jamaican curry is marinated overnight and slowed cooked.
Goat is a popular meat of choice for Hindus because they do not eat beef and for Muslims because they do not eat pork, so it is a good medium. This seasoning can be used with beefs, chicken or shrimps. If you follow my blog, you know I love my goat meat because the flavor is quite appealing, cooked properly the meat is succulent tender and rich. I get my goat meat from Restaurant depot but you can purchase goat meat at most African or from Mexican markets and Latin American butchers.
Chunky pieces of goat are slowly simmered in aromatic blend garlic, onions, hot pepper and the start of the sow “curry”. Jamaican adds ginger, thyme and scallion. Indian adds ground cumin, ground turmeric, ground coriander, plain yogurt, fresh cilantro, garam masala, fresh cilantro, and fresh lemon juice. They are all succulent.
Curry Goat can be served with roti cane flatbread, steamed rice, fried plantain. There are many variations on the dish that include using mutton when goat is not available or bulking it out with potatoes, carrot or the vegetable of your choice.
I use my One-pot slow cooker because I was in a rush. I came back from work and my kids absolutely wanted Curry Goat. I worked out at the end and they love it.
3- 3 1/2 pounds goat meat (cut in chunks)
5 teaspoons minced garlic
1 medium onion sliced
5 Tablespoons Curry powder
1- teaspoon pepper
4 medium potatoes
1 scotch bonnet pepper (optional)
1 tablespoon Bouillon powder (optional)
Salt to taste
Mix all the ingredients together except for the potato and scotch bonnet pepper. Refrigerate for 24-48 hours.
Transfer to the one-pot and add 1 cup water and pressure cook for 30 mins.
Add potatoes and adjust seasoning to taste. Add the scotch bonnet pepper.
Slow cook for 15 or until potatoes are tender.
You may adjust thickness of soup with water or stock.
Combine all the ingredients in a large pot. Stir until the sugar & salt dissolve.
Add the chicken and Refrigerate for 16-24 hours.
Heat oil in a large pot over medium heat. When the oil is hot, place the chicken, one piece at a time, in the oil. The oil should cover the chicken pieces almost completely and it will bubble gently as the chicken cooks.
Continue to fry the chicken until the skin is golden brown. The exact amount of time you’ll need depends on the temperature of the oil, but the aunties left their chicken in for about 15-20 minutes (a long time!) with the oil over lower heat.
Remove from the oil and set on paper towels to drain excess oil. Repeat in small batches until all the chicken is fried.
2 large potatoes
Vegetable oil, for deep frying
For the potatoes: Spiralize the potatoes into fries and soak in water in a container for 1 hour in the refrigerator.
Drain the fries and pat dry,
Heat about 3 inches of oil in a heavy-bottomed pot over medium heat to 365 degrees F.
Cook the fries in batches until golden and crispy, about 2 minutes per batch. Drain on a paper towel-lined plate, sprinkle with salt and serve immediately.
2 teaspoons plus 1 tablespoon freshly ground black pepper
1 1/2 teaspoons paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoon salt
8 pieces chicken thigh
Wash and thoroughly dry chicken pieces and place in single layer in pan
Mix all the dry ingredients
Sprinkle flour over chicken in pan. Toss chicken to coat well in flour.
Heat up the oil in a cast iron pan and place chicken pieces, skin side down in hot oil.
Cook for approximately 10 minutes or until skin is pale golden brown. Turn chicken over and cook for 10 minutes on second side. Turn chicken pieces once more, reduce heat to medium low, cover and cook approximately 10-15 minutes or until chicken is cooked through.
Remove chicken to paper towel lined plate and allow to drain for about 5 minutes.
Crispy Roasted Potatoes
2 pounds (1 kilo) white potatoes, cut into 1-inch cubes
2 tablespoons good quality olive oil or canola oil
1 teaspoon sea salt
Preheat the oven to 200°C | 400°F. Lightly spray a baking sheet or tray with cooking oil spray.
Arrange the potatoes on the sheet in one layer, and add the oil and salt. Toss until the potatoes are well coated and seasoned.
Roast in the oven for 45 minutes to 1 hour, while flipping occasionally, until crisp and golden.
Remove the potatoes from the oven and season with a little extra salt and pepper to taste. Sprinkle over with parsley and serve immediately
In a large flameproof casserole, combine chicken, onions, garlic, oil, saffron, cumin, ginger pepper, paprika & salt, then cover with water, about 2 cups. Over medium-high heat, bring to a boil & cook, covered, for 30 minutes.
Add parsley, cilantro & potatoes, then cook, covered, another 15 minutes, stirring occasionally, until potatoes are nearly done.
Add peas, lower the heat & simmer for 5 minutes more.
If sauce is still runny, uncover the pan & boil hard until thickened, then taste & adjust seasoning, if necessary, before transferring to a preheated serving dish ~ Serve very hot with a good bread!
I love one pot easy recipes. For today’s recipe, I am doing a One Pot Roasted Chicken and Vegetables recipe in a glass baking dish in my oven. This type of meal is even easier than a 30 minute one pot meal, since everything goes into the baking dish and the oven just does its thing. It takes longer to cook than a 30 minute meal, but you don’t have to do anything other than assemble the ingredients.
ONE-PAN ROAST CHICKEN WITH CARROTS AND POTATOES
2 Chickens (small)
1 tablespoon paprika
1 tablespoon ginger
1/2 teaspoon chilli
3 tablespoon garlic
1 teaspoon Black pepper
1 teaspoon parsley
1 tablespoon salt (to taste)
2 tablespoon cube
1 bunch carrots (scrubbed clean or peeled, cut into 2-3-inch lengths)
1 pound small yukon gold potatoes (scrubbed clean and halved)
3 tablespoon extra-virgin olive oil (or 1 cup mayonnaise )
Preheat the oven to 425°F.
Remove giblets from the chicken’s cavity. Reserve for another use (like chicken stock) or discard. Trim away excess skin and fat at the neck with kitchen shears. Remove any remaining feathers from the chicken with tweezers; pat it dry inside and out with paper towels. Using your fingertips, gently loosen the skin from the breasts and thighs and salt the meat under the skin. Generously salt the outside and the cavity of the chicken as well. Let the salt penetrate the meat at room temperature for about an hour before continuing with the recipe.
Season the chicken with the paprika, ginger, chilli, garlic, Black pepper, parsley, salt and cube.
Add the carrots, potatoes and onion to a large (4-quart) casserole dish. Season with salt to taste. Add the chickens.
Roast for 35-40 minutes or until golden brown. Flip, and roast breast-side-up for another 30-50 minutes or so, or until the juices run clear when you cut between a leg and thigh. (If you have a small chicken, start with the shorter cook times; large birds will need longer.)
Transfer the chicken to a cutting board and rest for 15 minutes before carving. If the vegetables aren’t as tender as you’d like, roast them a bit longer as the chicken rests. If they’re cooked to your liking, wait until you start carving the chicken before adding the pan back to the oven (this will ensure that the vegetables are hot, but aren’t cooked much more).