One of my favorite curry dish is the curried chicken, of course after the curried beef, I love beef over almost any other type of meat but when I want to go for chicken this is the best curry chicken ever, the Trini Style Curry Chicken, if you do not want to use your fingers to eat this go with the boneless version of the dish.
The curry chicken is creamy, golden, sausy and peppery and the curry give it and unique flavour, very exotic.
Serve with white rice and saute broccoli.
In Trinidad people serve the curry chicken or beef with rice and dhall or roti, curried channa and potato, curried body, mash pumpkin, curried mango (a litle bit sweet), it is very good option if you want to go all Trini-Indian style for diner.
1 chicken (3 lbs.), bone or boneless
1 tsp. minced garlic
2 tbsp. minced green seasoning
1 tsp. salt or pepper to taste
1/2 tsp. hot pepper
2 tbsp. vegetable oil
3-4 tbsp. curry powder
1/2 cup chopped tomatoes
1/2 cup chopped onion
1/2 cup hot water
- Cut chicken in 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 water until very smooth; add to hot oil and cook 2-3 minutes; 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 required.
- Adjust salt and hot pepper.
For more curry dishes from Trinidad & Tobago check The Muti-cultural Cuisine of Trinidad & Tobago & The Caribbean, You can see this book in the slide show at the top right hand side of this blog.