Best Trinidad Curry Powder Recipes
DAD'S CURRIED CHICKEN
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
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.
THE SECRET TO A TRINIDAD CURRY
Persons of East Indian descent account for about half the population of Trinidad. Trinidadians curry a variety of foods from meat to vegetables to fruit. A curry is basically a mixture of ground spices that varies according to region and by personal taste. It may seem obvious but a good Trini curry quite simply to uses a Trinidad blend of curry powder. Since I cannot advertise any particular brand, feel free to email me for the names of some good Trini curries. Finally here is the Trini cook's 'secret'. It is important to cook the spices for a few minutes to bring out the flavours of the curry. A common mistake is to throw in the meat too soon after adding the spices and not giving them time to release their flavour. A curry that has had time to cook a bit before the addition of the meat has a more full bodied taste. Locally this process is called 'choonkay-ing' the curry.
Provided by WizzyTheStick
Categories Curries
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken into small pieces.
- Mix in the lime juice with your hands. Rinse the chicken with cold water and drain again.
- Pat dry with paper towels.
- Add green seasoning, salt and hot pepper.
- Marinate 30 minutes or preferably overnight.
- Mix curry powder with 1/4 cup water until smooth.
- Heat oil in an iron or heavy pot and add garlic.
- When garlic is fragrant add the curry paste mixture to hot oil and ('choonkay') or cook until all the water has evaporated, stirring constantly so that the curry does not scorch. This step is 'secret' for developing a nicely flavoured curry.
- Add chicken and stir to coat in curry. Add 1/2 to 1 cup of water so that the chicken is just covered by the water. Bring to a boil then lower heat to medium; cover and cook until meat is tender and sauce is reduced by one-third.(about 30 mins); add more water if more sauce is required. Sauce should be thick and not overly watery.
- Adjust salt and hot pepper.
Nutrition Facts : Calories 398.9, Fat 28.6, SaturatedFat 7.4, Cholesterol 107, Sodium 506, Carbohydrate 9.1, Fiber 3.6, Sugar 3.4, Protein 27
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