Curried chicken is, of course, a common dish in many ethnic cultures. But until you’ve had some Trinidad Style Curried Chicken, well … you just haven’t lived!
Trinidad Style Curried Chicken Recipe-
- 1 whole chicken (3 to 4 lb.)
- 2 tbsp. minced garlic
- 2 tbsp. West Indian green seasoning (absolutely essential ingredient for authenticity)
- 1 tsp. salt, or to taste
- 1 tbsp. minced Scotch Bonnet hot pepper
- 2 tbsp. vegetable oil
- 4 tbsp. yellow curry powder
- ½ cup chopped tomatoes
- 1⁄2 cup chopped yellow onion
- 1⁄2 cup hot water (or more, as needed)
- Skin the chicken, de-bone it, and cut into small pieces.
- Season with a rub mixture of combined green seasoning, garlic, hot pepper and salt.
- Allow rub to marinate the chicken for at least an hour, even longer is better.
- Heat the oil in a large skillet (one that has a lid), over medium high heat.
- Blend the curry powder with 1/4 cup of water, stirring until smooth, then add to the hot oil and cook for 2 minutes.
- Now add in the rubbed and marinated chicken, stirring to coat all the pieces with the curry, and cook until all the water has evaporated—about 10 minutes should do it.
- Add in the onion and tomatoes, and cook for 1 minute, then add in ½ cup hot water and stir everything together well.
- Turn the heat down to medium, put the lid on, and cook until meat is fully tenderized. Check now and then on the amount of sauce in the pan, add more water if needed.
- Do a taste test, adjust salt and hot pepper if needed, then serve your Trinidad Style Curried Chicken right away while still nice and hot. An excellent side dish is Chana Masala (Trini Style)