TRINIDADIAN CURRIED CHICKEN

Curried chicken! It’s safe to say it’s everyone’s favorite; am I right or am I right? That scrumptious blend of spices and local herbs makes for a true Trini meal you can have at home, at the beach or that relaxing river lime. Personally, curry is one of my all-time preferred meals to have; whether it’s with white rice and dhal, any kind of roti, or even provisions. CURRY IS LIFE. Below is a recipe for curried chicken that my mom uses which wins me over every time.

At home, we use the Chief Brand of spices for our curry dishes. This brand packs a great punch of freshly roasted and ground spices. When travelling through Charlieville on the Sir Solomon Hochoy Highway, the Chief Brand factory can literally be smelt from a distance. The scent of roasted masala and other spices permeate the air and you instantly think of where to purchase a mouthwatering chicken roti. So read on for the recipe…while I go get me some curry!

Enjoy!

Trinidadian style curried chicken

Yield: 8-10

Time: Approx 2 hours

Ingredients Needed

Marinade for Chicken

·                      2 whole chickens, cut into small to medium sized pieces

·                      1 ¼ tbsp of chief brand salt

·                      1 ¼ tbsp of chief brand black pepper

·                      ½ tbsp of chief brand curry powder

·                      ½ tbsp of chief brand duck and goat curry powder

·                      ¼ tbsp of chief brand geera (cumin)

·                      3 tbsp of fresh green seasoning (a blend of chive, chadon beni, pimentos & garlic)

·                      2 tbsp of fresh chopped chives

Ingredients to Cook Chicken

·                      3 tbsp of vegetable oil

·                      2 tbsp of minced garlic

·                      ¼ cup of sliced onions

·                      1 ½ tbsp of chief brand curry powder

·                      ¾ tbsp of chief brand garam massala powder

·                      ½  tbsp of chief brand geera cumin

·                      ½ tbsp of chief brand tumeric powder ( saffron )

·                      ¾ cup of water

Method

Season the chicken pieces with the ingredients specified, ensuring to massage and rub all the spices into the chicken parts. Let marinate for at least 2 hours or at best, overnight for a more flavorful pot.

Place a medium high sized pot on high heat and add the oil. Place the garlic and onions into the hot oil and sauté for two minutes until fragrant. Next, add the curry powder, geera, amchar massala and turmeric. Stir spices in the hot oil to parch and cook the powders. Cook for approximately 1 minute and a half. Add the water and stir the spices to dissolve the curry paste in the water. Let that cook for about 2 minutes and then add the seasoned chicken to the hot pot. Gently turn pieces to evenly coat the chicken with the curry mixture. Cover the pot and bring to a boil for a few minutes, then reduce to a simmer for about 20 minutes while stirring occasionally. After the cooking period, remove the cover and season to taste with more salt and pepper if needed. When it’s finished remove from the heat and serve over white rice, with roti or even dumplings.

Here's a mouthwatering picture of curried chicken ready to eat! 

(Photo courtesy The Glamorous Gleam) 

My next post will look at the most versatile and well-loved breakfast choice, DOUBLES. Another favorite among locals and even foreign visitors, because no one can visit Trinidad and not have doubles! Happy eating! 

One cannot think well, love well and sleep well if one has not dined well.
~Virginia Woolf~