Eloise's Curry

Eloise Foley loves a party. Growing up on the island of Montserrat, a British territory in the Caribbean, instilled a love of fun and bon vivant to the young girl with five brothers. As a young woman, she fell in love with a man in the music business, left the island, moved to London, and finally to Nashville. But the Caribbean spirit lives in her heart and is reflected in most things she does.

Our daughters were best friends in grade school and high school. Most days the girls and their “pack” ended up at the Foleys for “Auntie Eloise’s” curry. There was always something on the stove for friends who stopped by and her curry was one of the favorites.

When I asked Eloise for the recipe she said, “Well I don’t know, I don’t’ have one.” Like many cooks, she’s made the dish for years by rote. Her curry is a compilation of influences from Trinidad and xx, but very much “Montserrat.” Unlike a Thai or Indian curry, Eloise’s has fairly simple ingredients and Spice Islands (her preferred) curry powder as the main spice - no curry paste or other spices. Chicken thighs cut off the bone are marinated in rosemary, thyme, and garlic. Eloise cooks the bones in the curry for the flavor they impart and discards them before serving. The chicken is then cooked with onion, more thyme and rosemary, red bell pepper, tomato, and potatoes, each added in increments, creating layers of flavor.

Hearty and satisfying, the curry is served with a pot of rice and plenty of wine. Perfect for your “pack” over the holidays.