Delicious Curry Chicken - Trinidad Style

Today I bring to you another staple dish from of the Caribbean. Delicious curry chicken.

I am addicted to curry. I would eat curry something every day if given the chance. I'm often referred to as a curry mouth.

Like our stewed chicken, curry chicken is another dish that you just must know how to make once you are from the Caribbean. Methods vary from island to island on how this is cooked (later I will show you the Jamaican process), but today we are going to walk through the process of creating this mouth watering dish, Trinidad and Tobago style.

What makes curry amazing is being able to bring out the flavors of the curry. We burn the curry for a bit so that the heat brings out the flavors of the curry.

Before I start mixing, I have my curry paste ready to go. My curry, some green seasoning and water mixed to make a paste. The best curry for me is Chief Curry Powder. My coworkers always ask me to grab a few bags for them when I travel home.


With a hot pot, with heated oil I add a piece of garlic to burn it for a bit. About 4 minutes or until it's pretty blackened but not burnt. This makes the garlic infuse the oil easier.


I then remove the garlic (don't discard) and then easily add my onions and chive and cook until onions are opaque


Now we are ready to add our curry paste. This is what we refer to as "choonkay-ing" our curry. We burn the curry before adding our meat so that the flavor has time to release.


And we cook the curry, stirring constantly until it starts to become grainy and we know the curry flavors are starting to release.

Then we are ready to add the chicken to the pot and stir coating the chicken.


Now we are going to leave our chicken to cook for a bit on high, covered until all the liquid that is in the pot evaporates.

We now add our Chief Roasted Geera or if you just have cumin you can use that also, which heightens the curry adding another level of spices. I also add the burnt garlic back to the pot


Add your salt and pepper and cover your pot until the liquid that has been created in the pot evaporates. This usually takes about 20 minutes with some stirring in between.

We can now lower the temperature to medium and add water. And leave covered to finish cooking.

This water is what is going to be used to make your gravy, so don't let it evaporate too much. Here you can add a whole hot pepper if you wish for added seasoning and also test for salt. Just be very careful NOT to let that pepper pop in the pot!!


Now it's time to dive in. Curry chicken can be eaten with anything, but my main choice is always roti if I have on hand, (or even buss up shut). Rice is also a second runner up.

Then we can also pair it up with some pumpkin choka and curry aloo


Yummy.

To describe how this curry tastes would be wasting time. You just need to go ahead and make this and come back and let me know what you think.

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