Trinidadian Curry Chicken

The Trinidadian food adventures continue with curry chicken, my second favorite way of eating chicken after stewed chicken…Trini-style, of course!

There is just something about curry chicken in Trinidad that always makes me hungry for seconds. Not sure why that is, perhaps it is a mix of nostalgia and the local, fresh ingredients that make this dish so irresistible. It is also much spicier than any curry chicken you would usually order at an Indian restaurant in the States (not to say that they are bland, but try it in Trinidad and you will know what I am talking about) which is another reason why it makes the top of my list.

Here is my amateur take on curry chicken (you noticed right, we do not say chicken curry in Trinidad) with an obvious lack of Trini ingredients (green seasoning, as I previously mentioned, this is a combination of scallions, thyme, parsley, cilantro, garlic, lime juice, oregano and pimento peppers–Madras curry, a spicy curry which originates from the South of India and where most Trini Indians come from–and hot peppers).

Ingredients:

  • 3 pounds chicken, cut into small pieces
  • juice of 1 lime
  • 2 tbsps curry powder
  • 2 tbsps canola oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 medium tomatoes, cubed (can also use tomato paste)
  • 2 sprigs cilantro, chopped
  • 4 potatoes, peeled and cut in 4

Directions:

1. Rinse the chicken pieces thoroughly with water and lime juice and place in large bowl.
2. Season with salt, black pepper, cumin, onion, garlic, tomatoes (or tomato paste) and cilantro. Let marinate for a few hours for best results or use right away if time does not permit.
3. Heat oil in a large pan. Then add curry powder while mixing on high heat with a wooden spoon.
4. Add 1/2 cup water then cover and let simmer for 15 minutes. Do not let the curry burn!
5. Add chicken and marinade to the pan. Mix well.
6. Add just enough water to cover the chicken, then cover and let cook 45 minutes on medium heat, until chicken is tender.
7. Add the potatoes about 20 minutes before the chicken is done. If you add them in with the chicken they will overcook.

Serve with a side of plain white rice and the vegetable of your choice. Some Trini roti would be perfect!

Advertisements

One thought on “Trinidadian Curry Chicken

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s