In the Kitchen: Trini-Style Curry Chicken

Trini-Style Curry Chicken

Yield: 8 Portions

Looking for a comforting and delicious dish that’s packed with bold flavors? This Trinidad-Style Curried Chicken is just what you need. With a rich blend of spices like curry powder, cumin, and garam masala, this recipe brings together savory, aromatic flavors that will surely make your taste buds dance. Serve it with rice, roti, or your favorite provisions for the perfect meal.

Ingredients:

For the Chicken Marinade:

• 3 lbs whole chicken, cut into 12 pieces

• 1 ½ tsp salt

• ½ tsp black pepper

• ½ tsp Chief Brand curry powder

• ¼ tsp geera (cumin) powder

• 2 tbsp fresh green seasoning

• 2 tbsp fresh chopped chives

To Cook the Chicken:

• 3 tbsp vegetable oil

• ½ tsp whole geera (cumin) seeds

• ¼ cup julienned onions

• 1 tbsp minced garlic

• 1 tbsp pimento peppers or jalapeños, chopped

• 2 tbsp Chief Brand curry powder

• 1 tbsp geera (cumin) powder

• ¾ tbsp garam masala powder

• ¾ tbsp turmeric powder

• 1 ¾ cups water (divided)

• 1 tbsp chadon beni (culantro), minced

• Salt and pepper, to taste

Method:

1. Marinate the Chicken:Start by cutting the chicken into smaller pieces and placing them in a medium mixing bowl. Add the salt, black pepper, curry powder, geera powder, green seasoning, and chives. Massage and rub the marinade into the chicken until it’s well-coated. For the best flavor, allow the chicken to marinate for at least 2 hours, or even overnight if possible.

2. Prepare the Pot:Heat a medium-high sided iron pot over high heat and add the vegetable oil. Once the oil is hot, sprinkle in the geera seeds. Let them toast for about 10 seconds to release their aromatic flavor.

3. Sauté Onions and Garlic:Add the julienned onions and minced garlic to the pot, sautéing for about 2 minutes until fragrant and softened.

4. Add Pimentos:Toss in the chopped pimento peppers (or jalapeños) and continue sautéing for another 2 minutes to infuse the oil with their heat and flavor.

5. Cook the Spices:Now, add the curry powder, cumin, garam masala, and turmeric to the pot. Stir everything together and let the spices cook for 2 minutes, allowing them to parch and bloom in the hot oil.

6. Form the Curry Base:Pour in 1 cup of water and stir the spices, making sure they dissolve into the water. Let it simmer for about 2 minutes until the liquid reduces by half and a semi-thick curry paste forms.

7. Add the Chicken:Carefully add the marinated chicken pieces to the pot, turning them to ensure they’re evenly coated with the curry mixture. Cover the pot and let the chicken cook for 6-8 minutes, allowing it to release its natural juices.

8. Simmer the Curry:Remove the cover and add the remaining ¾ cup of water. Stir to combine and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes, stirring once or twice to prevent sticking.

9. Final Touches:Once the chicken is cooked through, remove the cover and add the minced chadon beni (culantro) for that signature fresh, herbal flavor. Taste and adjust seasoning with salt and pepper as needed.

10. Serve and Enjoy:Remove the pot from the heat and serve your delicious Trinidad-style curried chicken with rice, roti, boiled provisions, or dumplings. This dish is guaranteed to satisfy every time!

Tips & Variations:

• For a spicier kick, add more pimento peppers or some fresh scotch bonnet peppers to the mix.

• If you prefer a thicker curry sauce, reduce the water even further and let it cook down to your desired consistency.

• This recipe can also be made with goat meat or beef for a different twist!

There you have it – a deliciously fragrant and comforting Trinidad-style curried chicken that’s perfect for any meal. It’s a true taste of the islands, made with love and packed with rich, vibrant flavors.