Trini Curry Chicken is one of my favorite meals but for some reason I don’t cook it often enough. Although this curry chicken recipe calls for freshly grated turmeric, I would typically use the powder to make my curry blend. However, if you can get your hands on fresh turmeric, I urge you to try it as the taste of fresh ingredients will always yield more flavorful results.
Trini Curry Chicken
Ingredients
3 tbsp grated turmeric
1 tbsp ginger paste (minced or grated ginger)
4 tbsp garlic paste (minced or grated garlic)
2 whole garlic cloves
1 medium onion chopped
1 tsp coriander seeds
1 tsp methi or fenugreek
1 tsp whole geera or cumin
12 broad leaf thyme leaves finely chopped
6 shadon beni leaves finely chopped
8 carapulay (curry) leaves
4 pimentos finely chopped
1 scotch bonnet pepper
2 lbs mixed chicken parts
salt and black pepper to taste
1 1/2 cups water
4 tbsp vegetable oil
Method
Toast coriander seeds, geera and methi in a frying pan for 2 to 3 minutes then grind to a powder in a spice grinder or mortar and pestle.
Add oil to a pan then add whole garlic cloves. Allow to fry (chunkay) for 2 minutes
Add half cup of water, 1/3 of the broad leaf thyme and 1/3 of the shadon beni to the pot.
Season with salt and black pepper then allow to simmer until a thick paste is formed
Add chicken to the pot then add scotch bonnet pepper, 1/3 of the broad leaf thyme and 1/3 of the shadon beni to the pot. Cover then allow to simmer on medium/low heat for 10 minutes
Add one cup of water to chicken then bring to a boil. Reduce heat then cover and allow to simmer for another 10 minutes
Turn off flame then add remaining thyme and shadon beni
