Name: Trinidadian Chicken Curry
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 4 lb chicken; 2 tsp salt; pepper; 1 tsp yellow mustard; 1 onion; 2 tomatoes; 8 cloves garlic; 8 sprigs coriander; 2 heaped tbsp curry powder; 2 tsp tumeric; 3 tbsp olive oil; 1 onion; potatoes; a handful of spinach; fresh coriander

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Trinidadian Chicken Curry

Author: rfriscuolo Cooking Method: Simmer Cuisine: Indian Courses: Dinner, Lunch, Main Course

Difficulty: Intermediate Prep Time 2 hrs Cook Time 30 mins Total Time 2 hrs 30 mins

Servings: 6

Best Season: Suitable throughout the year

Description

The original recipe calls for a Trinidadian curry powder, hence the name, however a good quality curry powder works well.

Instructions

For the marinade

Place the chicken in a bowl. Sprinkle with salt and add the mustard.
In a food processor, chop the onion, tomato, coriander, garlic, and black pepper.
Add the mixture to the chicken. Stir the whole mixture together so that the chicken is totally coated in the seasoning ingredients (get in there with your hands!).
Cover the bowl and leave the chicken to marinate in the fridge for at least two hours, preferably overnight.

For the curry

After chicken has marinated, make the curry slurry: Add curry powder and turmeric to a bowl. Pour in 3/4 cup water and stir until dissolved.
In a large frying pan or skillet, heat the oil over a medium-low heat. Pour in the curry slurry and cook for a few minutes, stirring constantly. The slurry will deepen in colour. If the mixture becomes too dry during cooking, add a little more water.
When the curry slurry has become a thick paste, add the onion and stir it in. Allow the onions to soften, then add in the chicken, along with the marinade ingredients. Stir to coat the chicken, then cook, half covered, for five minutes.
Turn the chicken, then add in 1 to 2 cups of water. Add the potatoes (if using), shake the pan and allow the chicken to cook until done, stirring every five minutes. Cook for about 25 to 30 minutes. Lift the lid and check the sauce occasionally, moving the chicken around in the pan and adding a little more water if the sauce becomes dry. Cook until the sauce is thick and the chicken’s done. You may need to extend the cooking time if using potatoes.
At the end, be sure to taste and adjust salt and pepper if required. If using spinach, throw in and mix through just before serving. Serve the chicken with rice; spoon the sauce over the top and garnish with fresh coriander.

Trinidadian Chicken Curry