Curry Pelau

Curry Pelau isn’t a very popular dish in Trinidad & Tobago but it should be. This fusion of flavors offers up the best of many worlds in one dish. The flavorful spiciness of a proper curry chicken comes together as it is cooked with rice, Cuisine Pigeon Peas with coconut milk.

Curry Pelau

Ingredients:

• 1 can Cuisine© Green Pigeon Peas
• 3 chicken pre-seasoned breasts cut into bite sized chunks
• 1 1/2 cups of Cuisine© Parboiled Rice washed
• 2 cups coconut milk
• 1 large onion diced
• 1 cup of pumpkin diced
• 6 cloves of garlic minced
• 4 pimentos finely chopped
• 2 bay leaves
• 3 curry leaves
• 6 shadon beni leaves chopped
• 1 scotch bonnet pepper
• 2 tbsp curry powder
• 2 cloves of garlic whole
• salt & black pepper to taste 
• 3/4 cup water
• 4 tbsp Cuisine© Soyabean Oil

Method:

1. Add oil to a pot on medium heat
2. Add whole garlic cloves and curry leaves, saute until brown
3. Add onion, minced garlic and pimentos, saute for 2 minutes
4. Season with salt and black pepper to taste
5. Add curry powder and water then cook curry until a thick paste is formed
6. Add chicken then toss until all the pieces are evenly coated
7. Cover then allow to simmer on medium heat for 3 minutes
8. Add pumpkin, rice, bay leaves and half of the chopped shadon beni
9. Combine well then cover and allow to simmer for 3 to 5 minutes
10. Season with additional salt and black pepper to taste
11. Add coconut milk and scotch bonnet pepper
12. Cover then allow to simmer on low heat for 15 minutes
13. Finish with remaining shadon beni
14. Taste for salt and adjust as needed
15. Serve & Enjoy