Best Curried Chicken With Chickpeas Trinidad Recipes

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TRINI CHANA AND ALOO



Trini Chana and Aloo image

This savory, herbal Trinidadian chickpea-and-potato curry is an island adaptation of a common north Indian dish. It comes from the Trini cooking teacher Dolly Sirju, who dislikes comparisons of Trinidadian food to Indian. "India is totally different than Trinidad," she says. This dish swaps out tomatoes, ginger and whole spices for Madras curry powder and waves of cilantro-like flavor. Serve it with steamed white rice or roti flatbread.

Provided by Francis Lam

Categories     dinner, curries, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 pound dried chickpeas, soaked overnight in 4 cups of water
1 1/2 ounces culantro (1 packed cup),(*see note) plus more for garnish
Kosher salt
3 fat cloves garlic, smashed
1/4 to 1 habanero chile, to taste
1 large russet potato
1/4 cup vegetable oil
2 1/2 tablespoons Madras curry powder
1/2 tablespoon ground turmeric

Steps:

  • In a medium Dutch oven or heavy soup pot, add water to cover the chickpeas by 2 inches, and bring to a boil over high heat, skimming the foam, then lower to a simmer. Simmer for 45 to 60 minutes, until chickpeas are tender; drain, keeping the cooking water. (I like to use it later in the recipe; it's also a nice base for soups.)
  • Meanwhile, purée the culantro and 1/3 cup water in a blender until smooth. Add a pinch of salt, the garlic and the chile. (Half a deseeded habanero will make the dish gently but noticeably hot. Adjust from there.) Blend until smooth. Stir the herb purée into the hot, drained chickpeas.
  • Rinse and dry the pot. Peel the potato, and cut it into 3/4-inch chunks. In the pot, heat the oil over medium heat, add the curry powder and turmeric and stir, until very aromatic and just starting to darken. Carefully add the potatoes and cook, stirring, for 3 minutes. Add the chickpeas and cook, stirring, until you get a little sticking on the bottom of the pot, 3 to 5 minutes. Add a little water to scrape up the stuck parts, then add water to cover by 1/2 inch. (I use the chickpea cooking water, but Dolly Sirju prefers fresh water.) Add 1 1/2 teaspoons of kosher salt.
  • Bring the pot to a vigorous simmer, shy of a full boil, and cook until the potatoes are tender and the chickpeas are soft, about 30 minutes. Season with salt to taste. Chop some more culantro. Serve the curry with long grain white rice or roti, and garnish with chopped culantro.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 5 grams, TransFat 0 grams

DAD'S CURRIED CHICKEN



Dad's Curried Chicken image

This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.

Provided by Ramin Ganeshram

Categories     Dinner     Curry     Chicken     Hot Pepper     Soy Free     Peanut Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Garlic     Herb

Yield 6-8 servings

Number Of Ingredients 11

1 (4-pound) chicken, cut into 8 pieces, skin removed
1 tablespoon freshly squeezed lime juice
2 tablespoons Green Seasoning
1 teaspoon coarse salt
1 Scotch bonnet pepper or other hot red chili pepper, finely chopped
2 cloves garlic, crushed
¼ cup Trinidad Curry Powder
2 tablespoons canola oil
1 medium onion, chopped
1 cup chicken stock or water
Roti or white rice, for serving

Steps:

  • Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
  • Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
  • Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
  • Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.

CURRIED CHICKEN WITH CHICKPEAS (TRINIDAD)



Curried Chicken With Chickpeas (Trinidad) image

Again, haven't tried, just posting because book is due at library. From "A Taste of the Tropics"

Provided by Gabo6868

Categories     Caribbean

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup butter, melted
2 garlic cloves, minced
2 teaspoons fresh ginger, minced
1 small onion, diced
2 tablespoons curry powder
2 teaspoons ground cumin
1 teaspoon ground thyme
2 sweet potatoes, scrubbed and diced
1 1/2 cups water
1/2 teaspoon red hot sauce
1/8 teaspoon salt
2 cups cooked chickpeas
1 1/2 lbs boneless skinless chicken breasts, pounded and diced

Steps:

  • Place 2 tablespoons of the butter, plus the garlic, ginger and onion in a deep skillet. Saute for 2 to 3 minutes over medium heat.
  • Add the curry powder, cumin and thyme and saute for another minute.
  • Add the potatoes, water, red hot sauce and salt and cook for about 15 minutes, or until the potatoes are soft but not mushy.
  • Add the chickpeas and cook another 5 to 10 minutes.
  • In a separate skillet, saute 2 tablespoons of the remaining butter and the chicken over medium heat for 5 to 7 minute, or until the chicken is white in the center.
  • Add the vegetable curry mixture and bring to a simmer.
  • Serve hot over rice.

Nutrition Facts : Calories 513.3, Fat 15.8, SaturatedFat 8.1, Cholesterol 129.2, Sodium 681.4, Carbohydrate 45.2, Fiber 8.8, Sugar 3.6, Protein 47.3

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