Trini Curry Chicken

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

1. 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.
2. Add oil to a pan then add whole garlic cloves. Allow to fry (chunkay) for 2 minutes
3. Add garlic paste, ginger paste, turmeric, chopped onion, pimento, carapulay leaves and ground spices to the pot then sauté for 3 minutes
4. Add half cup of water, 1/3 of the broad leaf thyme and 1/3 of the shadon beni to the pot.
5. Season with salt and black pepper then allow to simmer until a thick paste is formed
6. 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
7. Add one cup of water to chicken then bring to a boil. Reduce heat then cover and allow to simmer for another 10 minutes
8. Turn off flame then add remaining thyme and shadon beni
9. Serve with your favorite side dish.
10. Enjoy

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