Trinidad Curry Powder Food

TRINIDAD CURRY POWDER

Trinidad Curry Powder image

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

Ingredients

6 cardamom pods
1 cup coriander seeds
¼ cup cumin seeds
1 Tbsp. mustard seeds
1 Tbsp. fenugreek seeds
10-15 curry leaves (optional)
¼ cup whole black peppercorns
6 whole cloves
⅓ cup plus 1 Tbsp. ground turmeric

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.

CURRIED CHICKEN (TRINIDAD STYLE)

Curried Chicken (Trinidad Style) image

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

Ingredients

1 (3 lb) whole chickens
1 teaspoon minced garlic
2 tablespoons minced green seasoning (found in most West Indian grocery stores. If unable to find minced thyme and green onion should work)
1 teaspoon salt, to taste
1 teaspoon hot pepper
2 tablespoons vegetable oil
3 -4 tablespoons curry powder
1/2 cup chopped tomato
1/2 cup chopped onion
1/2 cup hot water

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

THE SECRET TO A TRINIDAD CURRY

The Secret to a Trinidad Curry image

Persons of East Indian descent account for about half the population of Trinidad. Trinidadians curry a variety of foods from meat to vegetables to fruit. A curry is basically a mixture of ground spices that varies according to region and by personal taste. It may seem obvious but a good Trini curry quite simply to uses a Trinidad blend of curry powder. Since I cannot advertise any particular brand, feel free to email me for the names of some good Trini curries. Finally here is the Trini cook's 'secret'. It is important to cook the spices for a few minutes to bring out the flavours of the curry. A common mistake is to throw in the meat too soon after adding the spices and not giving them time to release their flavour. A curry that has had time to cook a bit before the addition of the meat has a more full bodied taste. Locally this process is called 'choonkay-ing' the curry.

Provided by WizzyTheStick

Categories Curries

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 (3 -4 lb) whole chickens
1/2 lime
4 garlic cloves (crushed or minced)
1 teaspoon salt (to taste)
1/2 teaspoon scotch bonnet pepper (substitute habenero)
2 tablespoons vegetable oil
3 -4 tablespoons curry powder
1 tablespoon garam masala (optional)
1 cup water
4 tablespoons chives
4 tablespoons spanish thyme
4 tablespoons French thyme
1 tablespoon fresh culantro (substitute 2 bunches cilantro)
1 tablespoon fresh oregano
1 tablespoon fresh parsley
10 pimento pepper (seeded)

Steps:

Cut chicken into small pieces.
Mix in the lime juice with your hands. Rinse the chicken with cold water and drain again.
Pat dry with paper towels.
Add green seasoning, salt and hot pepper.
Marinate 30 minutes or preferably overnight.
Mix curry powder with 1/4 cup water until smooth.
Heat oil in an iron or heavy pot and add garlic.
When garlic is fragrant add the curry paste mixture to hot oil and ('choonkay') or cook until all the water has evaporated, stirring constantly so that the curry does not scorch. This step is 'secret' for developing a nicely flavoured curry.
Add chicken and stir to coat in curry. Add 1/2 to 1 cup of water so that the chicken is just covered by the water. Bring to a boil then lower heat to medium; cover and cook until meat is tender and sauce is reduced by one-third.(about 30 mins); add more water if more sauce is required. Sauce should be thick and not overly watery.
Adjust salt and hot pepper.

Nutrition Facts : Calories 398.9, Fat 28.6, SaturatedFat 7.4, Cholesterol 107, Sodium 506, Carbohydrate 9.1, Fiber 3.6, Sugar 3.4, Protein 27

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