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 garlic paste, ginger paste, turmeric, chopped onion, pimento, carapulay leaves and ground spices to the pot then sauté for 3 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
- Serve with your favorite side dish.
- Enjoy
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