Trinidad Curry Chicken

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Today I bring to you another staple dish from Trinidad and Tobago. I am addicted to curry. I would eat this every day. Curry anything. Like our stewed chicken, curry chicken is another dish that you just must know how to make once you are from the islands or the Caribbean. Methods vary from island to island on how this is cooked (later I will show you the Jamaican process), but today we are going to walk through the process of creating this mouth watering dish.

What makes curry amazing is being able to bring out the flavors of the curry. We burn the curry for a bit so that the heat brings out the flavors of the curry.

Before I start mixing, I have my curry paste ready to go. My curry, some green seasoning and water mixed to make a paste. The best curry for me is Chief Curry Powder. My coworkers always ask me to grab a few bags for them when I travel home.

With a hot pot, with heated oil I add a piece of garlic to burn it for a bit. About 4 minutes or until it's pretty blackened but not burnt. This infuses the oils easier

I remove the garlic (don't discard) and then easily add my onions and chive and cook until onions are opaque

Now we are ready to add our curry paste

And this cooks, stirring constantly, till it has turned grainy. This is when the flavors of the curry are going to start to release.

Then we are ready to add the chicken to the pot and stir coating the chicken

Now we are going to leave our chicken to cook for a bit on high covered until all the liquid that is in the pot evaporates.

We now add our Chief Roasted Geera or if you just have cumin you can use that also, which heightens the curry adding another level of spices. I also add the burnt garlic back to the pot

Add your salt and pepper and cover your pot until the liquid that has been created in the pot evaporates. This usually takes about 20 minutes with some stirring in between.

We can now lower the temperature to medium and add in water

And leave covered to finish cooking. This water is what is going to be used to make your gravy, so don't let it evaporate too much. Here you can add a whole hot pepper if you wish for added seasoning and also test for salt. Just be very careful NOT to let that pepper pop in the pot!!

Now it's time to dive in. I opted for some white rice this time, but roti is also a major option.

Yummy. To describe how this curry tastes would be wasting time. You just need to go ahead and make this and come back and let me know what you think.

Trinidad Curry Chicken

by HomeMadeZagat
Prep Time: 00:15
Cook Time: 00:40
Keywords: stir-fry entree chicken Caribbean Indian
Ingredients (Serves 4)
  • 1 whole chicken cut up and seasoned
  • 1 tbsp green seasoning
  • 2 cups water
  • 3 tbsps water
  • 2 tbsps curry
  • 1/2 tsp geera
  • 1 hot pepper (optional)
  • 2 tbsp oil
  • 1 clove garlic
  • 1/2 medium onion, sliced
  • 2 stalks chive, chopped
Mix tbsps of water, curry, and green seasoning together to form a paste and set aside
Heat a heavy pot on medium high heat
Add oil
When heated add garlic to pot and stir till burnt
Set garlic aside
Add onions and chive and cook until onions are opaque
Add curry paste, stirring until the curry becomes grainy
Add seasoned chicken to pot, ensuring that chicken is evenly coated with curry paste
Add geera and salt
Cover pot and cook until water has evaporated from the pot, stirring occasionally.
When water has evaporated, stir fry chicken for a few minutes
Add remaining water to put, along with hot pepper if using
Add salt and black pepper to taste
Turn heat down to medium
Cover pot and let water evaporate enough to create a gravy
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