CURRY CHICKEN AND (ALOO) POTATO

INGREDIENTS:

FOR CHICKEN/MARINADE:

  • 3 chicken quarters (2 leg/thigh and 1 breast), cleaned and cut into small pieces
  • 4 medium potatoes, peeled and cubed
  • 2 1/2 tbsp green seasoning
  • 1 1/2 tbsp JGM Products medium hot curry powder
  • 1/4 tsp JGM Products roasted geera
  • salt to taste

TO BE USED WHILE COOKING:

  • 1 small/medium onion, sliced
  • 2-3 cloves garlic, grated
  • hot pepper (as you like)
  • 2 tbsp JGM Products medium hot curry powder
  • 1/4 tsp JGM Products roasted geera
  • 1/4 tsp JGM Products saffron powder
  • 1/4 tsp JGM Products amchar masala
  • salt to taste
  • hot pepper (as you like)
  • 2 tbsp coconut oil
  • water

NOTE: Green seasoning is a combination of fresh herbs, garlic, pepper, pimentos…. sometimes ginger as well. This is very important in the food culture of Trinis. We use it in almost everything. The main fresh herb used in green seasoning is chadon beni (culantro). Others herbs used include chives (scallions), Spanish thyme, celery etc. Each person has his/her own variation. There is not ONE particular ratio of herbs/garlic/pepper that is used.

DIRECTIONS:

  1. Combine all ingredients listed below ‘FOR CHICKEN/MARINADE’. Mix well. Set aside to marinate for as long as possible.
  2. Heat oil in a pot over low/medium heat. Add onions,  garlic, hot pepper. Cook for 2-3 minutes or until the onions are tender.
  3. Add the curry powder, geera, saffron powder and amchar masala. ‘Toast’ over low heat for 3-4 minutes. This helps to release the flavors from the curry/geera powder. Keep stirring to ensure it does not burn or stick to the pot.
  4. Add some water to the pot (Just enough to form a paste). Mix with the curry powder mixture. Once it starts to thicken, add the seasoned chicken. Mix well to coat all the pieces with the paste formed.
  5. Increase the heat to medium/high and cook for 5-10 minutes. At this point, the chicken will spring its own water. Cook until the water evaporates. Stir occasionally to prevent sticking.
  6. Just before the chicken starts to stick to the pot, add enough water to cover all the pieces.
  7. Add the potato chunks and cover the pot. Cook over medium heat for 10-15 minutes.
  8. Remove the cover and let it continue cooking over medium/high heat for a further 10 mins (approx.) or until most of the water evaporates and the potatoes are tender. Stir occasionally. Add more water if necessary.
  9. Taste for salt/pepper and adjust accordingly. Add some more green seasoning (as much as you like). This is optional but it adds some more flavor to the pot.
  10. Once there is enough gravy or ‘sauce’ to your liking, potatoes and chicken are properly cooked, remove from the heat.
  11. Serve with either roti and rice! ENJOY!

Check out the video here:

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