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:

INGREDIENTS:

• 3 lbs chicken, cleaned and cut into small pieces
• 1 small onion, sliced
• 2-3 cloves garlic, chopped
• 3-4 curry leaves
• 1 1/2 tbsp oil
• 1 hot pepper, chopped

TO SEASON CHICKEN WITH PRIOR TO COOKING:

• 1 tbsp JGM PRODUCTS curry
• 1/2 tbsp JGM PRODUCTS roasted geera
• salt and black pepper to taste
• Green seasoning (as much as you like)

TO BE USED WHILE COOKING:

• 3 tbsp JGM PRODUCTS curry
• Roasted geera (as much as you like)
• 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, garlic, curry leaves and pepper. Cook on low heat until the onions are tender.
3. Add 3 tbsp curry powder to the pot and allow to ‘toast’ until it darkens in color. This step can take a few minutes. Maintain the heat on low. Add water to the pot and allow the mixture to thicken into a paste
4. Add chicken and mix well to coat all pieces with the curry mixture.
5. Increase the heat and cook for 5-10 minutes. This is to allow the natural juices from the meat to reduce.
6. Just before the meat begins to stick to the pot, add enough water to cover the chicken.
7. Cook until the chicken is tender and there is enough sauce to your liking.
8. 10 mins or so before turning off the stove, add some green seasoning and roasted geera. You can add as much as you like.
9. Taste and adjust the salt.

NOTES:

• The amount of curry powder used can be adjusted to your liking. If you prefer a thick curry sauce, add enough of the curry and also the water.
• The amount of green seasoning and roasted geera can also be adjusted to your liking.
• Curry is one of those dishes that everyone has his/her own version. Just remember to adjust the ingredients to suit your taste.