Trinidadian Style Chicken Curry
So, I'm originally from Trinidad and one of my favorite dishes growing up was my moms chicken curry. She usually adds potatoes to hers which is so good!!! However, I skip the potatoes in mine since I'm tying to cut down on the starchy foods. I actually have mine with steamed cauliflower or my husbands curried cauliflower and Chris eats his with rice. Both are great and if you're trying to cut some calories cauliflower is a great alternative.
1 1/2lbs - 2lbs chicken thighs
1 onion
4 garlic cloves
1 inch of ginger
1 Trinidad pimento pepper or scotch bonnet or habanero, pierce the pepper with a knife in a few places
1 can of coconut milk
3 tbsp of curry powder
1 tsp of turmeric
1 tsp geera (or cumin)
1 tsp coriander
1/2 tsp salt
3 tbsp of green seasoning
2 tbsp vegetable oil
rice, follow the instructions on your preferred package
Optional Additions:
rice, follow the instructions on your preferred package
62g-100g cauliflower per person
Ok, so first things first, dice your onion, garlic and ginger and set aside in a bowl for later. Then measure out the spices into a separate bowl and set aside. This way once you actually start cooking everything is readily at hand. To be honest, if I start cooking when I’m already hungry this prep all goes out the window, but if you manage to get things ready first things go a lot smoother.
Get your chicken ready by cutting of the extra fat from the chicken thighs and cutting into 1-2inch chunks. There’s no need to get intense about, it’s ok if there is still a bit of fat left on and you don’t have to be precise about size as long as the pieces are roughly the same, basically all larger or smaller. Remember, “fat is flavor”…Place your cut pieces in a large bowl that’s big enough for all the chicken and that you’re able to stick your hands in a work the seasonings in. Once all of your chicken is in the bowl give it all a rinse in cool water and drain it.
Add the green seasoning and a ¼ tsp of salt to your bowl of chicken. Now get those hands in and work the mixture into the chicken so all of the pieces are coated. Once you’re done, put the bowl aside to marinate.
If you’re planning to have the curry with rice, get the rice started now. Rice is done when tender; follow the instructions on your package. Remember that brown rice will take longer than white rice. Side note: I like to toast some cumin seeds and toss some in with the cooking rice. Once the rice is done you can mix in some more toasted cumin seeds, lime juice, and cilantro.
Now put a high-sided pan on the range top with 1 tbsp of vegetable oil and turn to medium heat. Tip the diced onion, garlic and ginger in and sauté. Stir everything around so it browns but does not burn.
Once the onion, garlic and ginger have browned, add the rest of the vegetable oil and spices and let cook for 2 minutes while stirring.
Add your chicken to the pot and stir around the pan until the chicken becomes opaque and fully coated in the spice mixture. This will take about 5 minutes then add the coconut milk and ¼ tsp of salt. Stir until everything’s incorporated and set you hot pepper on top. Turn the burner down to low and let simmer for 20 minutes. No need to cover your pot, you want the liquid to thicken up. Remember to stir every so often; you don’t want anything to stick to the bottom of your pan. If it seems like it’s getting too think and dry, you can always add a bit of water ¼ cup at a time. Also, give the curry a taste and check the seasoning, you may want to add more salt to taste.
If you're going to make cauliflower, start the steaming now, it only takes about 7 minutes. Remember to check on your rice, once it’s done fluff, recover and leave aside on the stovetop to keep warm.
Once you’ve hit 20 minutes, make sure your chicken is cooked through and turn off the burner. Serve your chicken curry over rice, cauliflower or roti if you can get them or make them yourself.
And here's the link to the green seasoning!