INDRA'S (MUMMY) TRINIDAD CURRY CHICKEN RECIPE
In this curry chicken recipe, a whole chicken (other pieces can be used) is first cut up and washed with the juice of a lime or lemon. Then, it's marinated with a blend of fresh herbs and lots of garlic, which we refer to as green seasoning in Trinidad. The curry is then cooked until it is no longer raw and to develop the flavors before adding the chicken. Simmered until the flavors develop into a phenomenal-cohesive-combination, it can be eaten with paratha roti, sada roti, dhal and rice or stewed red beans and rice. We eat it for lunch or dinner in Trinidad and, depending on how hungry you are- having it for breakfast is not objectionable either! The curry powder, cumin and the abundance of fresh herbs in this dish make it not only delicious but super healthy!
Provided by CookingwithRia
Number Of Ingredients 15
Steps:
- Make Green Seasoning: In a food processor or blender(or chop COARSELY by hand), mince scallion, cilantro/culantro, thyme, garlic and onion(not the reserved slices) and peppers. (You may choose not to add the onion to the blender but keep it sliced). Set aside 1 tablespoon of the Green Seasoning for the curry paste below.
- Prepare Chicken: Wash chicken with lemon juice, removing excess fat. Drain well. Season chicken with salt, pepper and the remainder of the Green Seasoning. Allow it to marinate for several hours or overnight(OPTIONAL).
- Make Curry Paste: In a small bowl, add 3-4 tablespoons curry powder, 4 tablespoons water and 1 tablespoon of the reserved Green Seasoning. Mix well. Set aside.
- In a heavy bottomed pot or dutch oven over medium heat, heat oil, add the reserved pieces of onions and pepper and cook until golden brown. Add curry mixture and cook until grainy and curry separates from the oil, stirring constantly and scraping bottom of pot to prevent it from sticking and burning, 3-5 minutes.
- Add seasoned chicken to pot. Stir to mix well. Add cumin, salt and pepper if you haven't already. If using potatoes, add now.
- Cover the pot and cook on medium heat until the meat has relinquished its juices and subsequently evaporates about 15-20 minutes, gently stirring every 5-7 minutes or so in a basting motion (pouring the pan juices over the chicken).
- When the liquid has evaporated, continue to stir fry for a few seconds(or up to 2 mins) allowing the flavors to develop and scraping the bottom of the pot with the spoon to prevent it from burning. Then add 2 cups of water.
- Bring to a boil, lower heat to medium, cover pot and cook until sauce has thickened about 5-10 minutes.
- Taste test for salt and add more if required. Enjoy with roti or rice.
Nutrition Facts : Calories 270 kcal, Carbohydrate 10 g, Protein 18 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 65 mg, Sodium 534 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
DAD'S CURRIED CHICKEN
This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.
Provided by Ramin Ganeshram
Categories Dinner Curry Chicken Hot Pepper Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Garlic Herb
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
- Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
- Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
- Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.
CURRIED CHICKEN (TRINIDAD STYLE)
This is a great curried chicken recipe from Trinidad recipe that I got from a book called "The Naparima Girls' Highschool Cookbook". It's easy to prepare and very flavorful.
Provided by desperate housewife
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into small pieces and season with garlic, green seasoning, salt and hot pepper.
- Marinate for 30 minutes or more.
- Heat oil in an iron pot or skillet.
- Mix curry powder with 1/4 cup of water until smooth; add to hot oil and cook 2 minutes.
- Add chicken and stir to coat in curry; cook until all water dries out; stir well (about 10 mins).
- Add tomatoes and onion; cook for a minute; stir in 1/2 cup hot water.
- Lower heat to medium; cover and cook until meat is tender; add more water if more sauce is necessary.
- Adjust salt and hot pepper.
Nutrition Facts : Calories 375.7, Fat 28.2, SaturatedFat 7.3, Cholesterol 106.9, Sodium 490.8, Carbohydrate 3.9, Fiber 1.5, Sugar 1.1, Protein 25.8
TRINIDAD CURRY POWDER
Hot pepper is notably absent from this mixture-unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste.
Provided by Ramin Ganeshram
Categories Curry Spice ingredient Cardamom Coriander Cumin Peanut Free Tree Nut Free Wheat/Gluten-Free Dairy Free Soy Free
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Break open the cardamom pods, remove the seeds, and discard the pods.
- Place the cardamom seeds, coriander, seeds, cumin seeds, mustard seeds, fenugreek seeds, and curry leaves in a heavy frying pan and toast, swirling for about 5 minutes, until the spices begin to release their aromas.
- Place the toasted spices in a food processor or spice grinder and add the peppercorns and cloves. Grind the mixture to a find powder. Stir in the turmeric.
- Store in an airtight container. If stored properly, curry powder will keep for at least two months.
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