When it comes to Trini cuisine this (curry chicken) is one of the recipes that are high on the list of popular dishes next to roti and curry channa and aloo. They are like triplets: a good roti just wouldn’t be complete with ones of these missing. They are like the foundation upon which all the other sides are added like bodi, fry ochro and curry mango.
The Secret to a Good Curry Chicken
Since I did this curry chicken recipe a long time ago I thought it would be great to do another but different curry chicken post this time with better pictures. As you will notice this curry chicken recipe is quite easy, and with the right ingredients you will have your guests begging for more in no time.
For me I believe the real secret to a good curry chicken is seasoning and marinating the chicken properly, at least, for 3 hours. This will give the seasoning time to really infuse into the chicken. And when you’re cooking the curry chicken you allow the chicken to simmer in it’s own juices.
So without further ado, here’s how to make curry chicken Trini style. This is a very easy recipe to follow step by step; you just can’t go wrong. 🙂
Curry Chicken Recipe
Ingredients:
2 1/2 lbs chicken
1 small onion, chopped
5 cloves garlic, chopped
1 pimento pepper
1 chive, chopped
6 leaves chadon beni, chopped
2 sprigs fine leaf thyme, chopped
2 tsp amchar masala powder
2 tbsp. curry
salt to taste
pepper to taste
2 tbsp. oil
Direction:
Clean, cut up and season the chicken with half of the onion, chive, 3 cloves of garlic, chadon beni, fine leaf thyme, and salt and pepper to taste. Marinate for at least 3 hours.
Cut up the pimento pepper, the other half of onion and the 2 cloves of garlic and set aside.
Heat oil over medium flame and add the curry. Cook for 1 minute.
Add the onion and garlic. Cook until it gets sticky in the pot. Add the chicken and stir.
Let the curry evenly coat the chicken.
Add the amchar masala powder.
Let cook for about 5 minutes.
Note: During this time the chicken will exude it’s own “water” as it cooks. What we want is most of the water to evaporate while the chicken cooks.
Add about 1 cup water, Cover the pot and let simmer until the chicken is fully cooked (about 10 – 15 minutes). (Note: Check the water level occasionally). Adjust salt and pepper to taste.
The finished curry chicken.
Well how did it taste? I hope it was delicious. More trini recipes to come…. As soon as I go shopping month end. Meanwhile we go bounce on facebook.
Ah gone! 🙂
Don’t forget to leave your comment on this curry chicken recipe in the comment box below.
Curry Chicken II
Ingredients
- 2 1/2 lbs. chicken
- 1 small onion chopped
- 5 cloves garlic chopped
- 1 pimento pepper
- 1 chive chopped
- 6 leaves chadon beni chopped
- 2 sprigs fine leaf thyme chopped
- 2 tsp. amchar masala powder
- 2 tbsp. curry
- Salt to taste
- Pepper to taste
- 2 tbsp. oil
Instructions
- Clean, cut up and season the chicken with half of the onion, chive, 3 cloves of garlic, chadon beni, fine leaf thyme, and salt and pepper to taste. Marinate for at least 3 hours.
- Cut up the pimento pepper, the other half of onion and the 2 cloves of garlic and set aside.
- Heat oil over medium flame and add the curry. Cook for 1 minute. Add the onion and garlic. Cook until it gets sticky in the pot.
- Add the chicken and stir. Let the curry evenly coat the chicken. Add the amchar masala powder.
- Let cook for about 5 minutes. Note: During this time the chicken will exude it’s own “water” as it cooks. What we want is most of the water to evaporate while the chicken cooks. Add about 1 cup water, Cover the pot and let simmer until the chicken is fully cooked (about 10 – 15 minutes). Note: Check the water level occasionally.