Curried Chicken Trinidad Style Recipes

Steps:

• Cut chicken into small pieces and season with garlic, green seasoning, salt and hot pepper.
• Marinate for 30 minutes or more.
• Heat oil in an iron pot or skillet.
• Mix curry powder with 1/4 cup of water until smooth; add to hot oil and cook 2 minutes.
• Add chicken and stir to coat in curry; cook until all water dries out; stir well (about 10 mins).
• Add tomatoes and onion; cook for a minute; stir in 1/2 cup hot water.
• Lower heat to medium; cover and cook until meat is tender; add more water if more sauce is necessary.
• Adjust salt and hot pepper.

Steps:

• Place 2 tablespoons of the butter, plus the garlic, ginger and onion in a deep skillet. Saute for 2 to 3 minutes over medium heat.
• Add the curry powder, cumin and thyme and saute for another minute.
• Add the potatoes, water, red hot sauce and salt and cook for about 15 minutes, or until the potatoes are soft but not mushy.
• Add the chickpeas and cook another 5 to 10 minutes.
• In a separate skillet, saute 2 tablespoons of the remaining butter and the chicken over medium heat for 5 to 7 minute, or until the chicken is white in the center.
• Add the vegetable curry mixture and bring to a simmer.
• Serve hot over rice.

Steps:

• Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
• Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
• Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
• Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.