Curry chicken recipe (Trinidad recipe)
Curry chicken is a tasty, spicy chicken recipe made with a unique curry powder blend that is very popular in the Caribbean. It takes some time and a lot of love but it’s all worth it to make this favorite in the Caribbean.
Servings: 4
Calories: 722kcal
Ingredients
- 2 – 3 lbs chicken pieces with the bone in
- 2 tbsp Caribbean green seasoning (made with chadon beni, garlic, Spanish thyme)
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- ½ inch ginger (grated)
- 1 pepper (chopped)
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 2 cups water
- 1 tbsp chadon beni (chopped)
- salt to taste
- flour or lime juice or vinegar
Instructions
Prep and marinate chicken
- Remove unwanted fatty tissue from the chicken pieces. Wash the chicken pieces.
- Mix with flour or lime juice or vinegar. Scrape to remove sliminess.
- Wash the meat again.
- Add green seasoning, pepper, and salt (2 tsps). Mix to coat.
- Cover and refrigerate overnight or at least 4 hours.
Make curry chicken
- Add oil to a large pot on medium heat.
- Mix in chopped onions and pepper. Sauté for 2 minutes.
- Add in grated garlic and ginger. Stir often for one to two minutes.
- Mix in dry curry powder (add more oil if necessary).
- Patch the curry for 2 minutes, stir often.
- Add water (¼ cup).
- Stir often and allow to reduce to a dry paste for 8 to 10 minutes.
- Toss in the marinated chicken pieces.
- Mix to coat the chicken in the curry paste.
- Cover the pot completely and lower the heat.
- Leave to cook for 15 minutes. The chicken will release its own liquid.
- Remove the cover and cook for 8 more minutes.
- Turn the heat up to high for two minutes to patch the curry and meat.
- Stir often.
- When all the liquid has boiled off, add water (1 cup to 1½ cups).
- Stir again.
- Partially cover pot and turn the heat to medium.
- Cook for 15 minutes.
- Remove cover and cook for another 10 to 20 minutes until the curry sauce is to your liking.
- Serve hot.
