There are so many ways of making good curry chicken that it was hard to pick a recipe to share. This is one of my super-favorite dishes to eat with rice and sliced avocados. The version below I got from Foodie Nation, a really exceptional website and YouTube channel in terms of content about Trini food and culture.
I sometimes cook my curries with coconut milk, bananas or tomatoes and add carrots, onions, potatoes, and other veggies. This interpretation from Foodie Nation is as simple as it gets – it is prepared quickly and excellent results are guaranteed. No fuss, no worries, just pure deliciousness.
- Whole Chicken – 3 lb (cut into pieces)
- Lime Juice/Lemon Juice/Vinegar – 1/8 cup
- Salt – 2 tsp
- Black Pepper – 1 tsp
- Green Seasoning – 1/4 cup
- Curry Powder – 1 tbsp + 1 tbsp
- Coconut Oil – 3 tbsp
- Onion – 1/4 cup (finely chopped)
- Garlic – 1 tbsp (finely chopped)
- Scotch Bonnet Pepper (no seeds) – 2 tsp or to taste (finely chopped)
- Water – 1/2 cup
- Roasted jeera (Cumin) – 1/2 tsp
- Saffron Powder (Turmeric) – 1/4 tsp (optional)
- Caripoulé Leaf (curry leaf) – 1
- Wash chicken in water and lime juice.
- Drain, pat dry and place in a bowl.
- Add salt, black pepper, green seasoning and 1 tbsp of curry powder.
- Massage ingredients into the chicken.
- Cover with plastic wrap or foil and let marinate in the refrigerator for 4-6 hours or overnight.
- In a bowl, mix together water, remaining curry powder, roasted jeera and saffron powder. Set aside. This is the curry mixture.
- Heat medium sized pot over medium heat.
- Add coconut oil.
- Add onion, garlic and scotch bonnet pepper. Allow cooking until onion is translucent (about 2-3 minutes).
- Add curry mixture and allow to cook until most of the liquid has evaporated (about 5 minutes).
- Add chicken and stir to ensure all the pieces are coated with the curry mixture.
- Cover, reduce heat to low and allow to cook for 10 minutes.
- Remove cover, add caripoulé leaf and stir mixture.
- At this point, if you want more curry sauce, go ahead and add an additional 1/2 cup of water.
- Cover, raise heat to low to medium and allow to cook for a further 30 minutes, checking every 15 minutes.
- Taste for salt and enjoy!
**You can garnish with thinly sliced red bell peppers to make it look pretty.
Here is the video from Food Nation
Another version from Foodie Nation – same method, longer explanation
*Photo of plated curry by Home Made Zagat where you can find another variation of Trinidad Style Chicken Curry