Trinidadian Chicken Curry Food

TRINIDAD CURRY CHICKEN

Steps:

• To a food processor or blender, add the onion, garlic, ginger, cilantro, chili pepper and curry powder (remove the seeds from the pepper for less heat). Pulse 5-6 times or until you get a coarse paste, scraping down the sides with a spatula as needed. Add 1-2 tablespoons water to help it come together if needed.
• Pat dry the chicken with paper towels. Using a piece of paper towel, grab hold of the skin on the bottom of each drumstick and pull hard to peel it off.
• Using a meat cleaver or heavy knife, cut off the top inch or so of bone from each drumstick. (Note: you can ask a butcher to do this for you.)
• Rub the chicken pieces all over with the curry paste. Optional: Marinate for 10 minutes up to one hour covered in the fridge (see note).
• Place a large skillet or heavy-bottomed pot over medium-high heat. When hot, add the oil and chicken pieces one-by-one. Fry for 1-2 minutes and add the broth or water. Once it boils, reduce heat to low and simmer partially covered for 30 minutes. Add a little more water if the sauce gets dry.
• Check the chicken and boil uncovered for 10 minutes to thicken the sauce slightly if needed. Garnish with the optional cilantro and green onion before serving.

INDRA'S (MUMMY) TRINIDAD CURRY CHICKEN RECIPE

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.

DAD'S CURRIED CHICKEN

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)

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.

TRINIDADIAN MANGO CURRY

Steps:

• Put the onions garlic and green chilies into an electric blender. Add 4 to 5 tablespoons of water and blend until you have a smooth paste. Set aside. Combine the curry powder, anchoor masala, and cumin in a small bowl. Add 4 tablespoons of water, mix, and set aside. Heat the oil in a large, nonstick frying pan over high heat. When hot, put in the paste from the blender. Stir and fry for 8 minutes, or until it has browned a bit. Turn the heat to medium and put in the curry powder paste. Stir for 1 minute and put in the mango pieces. Stir once or twice to mix. Now put in 1 1/2 cups of hot water, the sugar, and salt and bring to a simmer. Stir now and then and simmer gently, uncovered, for 15 minutes.

TRINIDADIAN-STYLE CHICKEN

Steps:

• For the marinade: Place the garlic, shallots, onions, parsley, and vegetable oil in a food processor, and puree. Transfer the garlic mixture to a container, and set aside. For the chicken: Put the chicken pieces in a bowl and add half of the Amise marinade, cover, and marinate in the refrigerator for a maximum of 24 hours. In a wide-based pan, heat the sugar and vegetable oil over medium-high heat. Swirl the glaze until the sugar caramelizes and browns, approximately 7 to 10 minutes. As soon as the sugar caramelizes, add the chicken pieces, in one layer skin-side down and brown the chicken on all sides, about approximately 5 minutes. Add the onion, chile, plantain, tomatoes, and Worcestershire sauce to the pan, and stir. Pour in the chicken stock, and bring the ingredients to a boil. Add in the reserved marinade and reduce the heat to medium. Cook for 30 to 40 minutes, and season the dish with salt, to taste. Turn off the heat. Transfer the chicken to a serving plate and garnish with the cilantro leaves just before serving.