TRINI CURRY CHICKEN

Who doesn’t enjoy a good home cooked curry chicken right? I can tell you here in Trinidad we just love it!…

Here is my recipe:

  • 1 whole roasted chicken (approx 4 lbs), cleaned and cut into small pieces
  • 1 small onion, sliced
  • 3-4 curry leaves
  • 1 1/2 tbsp oil
  • 1 hot pepper, chopped

TO SEASON CHICKEN WITH PRIOR TO COOKING:

  • 1 tbsp JGM PRODUCTS hot hot curry
  • 1/2 tbsp JGM PRODUCTS roasted geera
  • 1 tsp JGM PRODUCTS amchar masala
  • salt to taste (I used approx 3/4 tsp)

TO BE USED WHILE COOKING:

  • 3 tbsp JGM PRODUCTS hot hot curry
  • 1/2 tbsp JGM PRODUCTS roasted geera
  • 1 tsp JGM PRODUCTS amchar masala
  • 1/4 cup green seasoning (culantro, pimento, garlic)

METHOD:

  1. Add all ingredients under ‘TO SEASON CHICKEN WITH PRIOR TO COOKING’ to chicken and set aside to marinate for as long as possible.
  2. Heat oil in pot and add onion, curry leaves and pepper. Cook on low heat until tender.
  3. Add curry mixture under ‘TO BE USED WHILE COOKING’ to pot and allow to ‘toast’ until it darkens in color and turns grainy. You can add some water to prevent it from stick and/or burning.
  4. Add chicken and mix well to coat all pieces with the curry mixture.
  5. Cook pot and allow the chicken to cook for roughly 5 mins. This is to allow the meat to spring its natural water.
  6. Remove cover, increase heat and cook until most of the water is reduced.
  7. Add enough water at this stage to cover the chicken and cook until most of the water is reduced.
  8. 10 mins or so before turning off the stove, add some green seasoning and cook until you are satisfied with the amount of ‘gravy’ in the pot.

NOTES:

You will notice I used roasted chicken. Roasting the chicken gives some nice flavor to your pot! I know you will enjoy it!

How different is my recipe/method to yours? Leave me a comment and let me know!

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One Comment Add yours

  1. Rebekah says:

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    Like

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