I first came across Trini Curry Chicken when researching Indian diaspora recipes. The melding of Indian spices and the Caribbean flavours of thyme and habanero results in a delicious dish especially when served with its traditional accompaniment of Buss Up Shut – flaky buttery breads. Don’t be afraid of the habanero – the chili is just pierced to allow the flavour to be released without the full heat.
The recipe is a little complex with various spice and herb mixtures needed to create the deep flavours of the curry. You can skip one of the stages by using Madras curry powder instead of making your own Trinidad curry powder, but where’s the fun in that! The curry powder makes enough for several curries so you don’t need to do it every time. The curry powder will stay fresh in an airtight tub for months although the flavour will diminish over time.
Serve this delicious Trini Curry Chicken with Buss Up Shut and vegetables of your choice. It goes really well with a basic dahl too.
Trini Curry Chicken
Ingredients
Trinidad Curry Powder (optional)
Green Seasoning
Curry
Instructions
Trinidad Curry Powder
-
Put all of the whole ingredients for the Trinidad curry powder in a dry frying pan over a medium heat.
-
Toast the spices for a few minutes until the fragrance is released. Stir occasionally to make sure the spices don't catch - burnt spices will leave a bitter taste so if they catch you will have to start again.
-
Transfer the spices to a grinder. Grind the spices to a medium fine powder and then add the turmeric. Mix thoroughly.
-
Transfer the curry powder to an airtight tub. The spices will keep for several months.
Green Seasoning
-
Put all of the ingredients for the green seasoning into a blender.
-
Grind the ingredients to a smooth paste. Add a little water if it is difficult to grind. Don't add too much water as you want a paste rather than a sauce.
-
Transfer the green seasoning to a bowl until ready to use.
Curry
-
Place the chicken thigh, 1/2 a lime juiced, 1 tsp of salt and half of the Green Seasoning mixture into a bowl. Stir to mix thoroughly.
-
Leave the chicken to marinade in the fridge for 2-6 hours.
-
When you are ready to cook heat 2 tbsp of vegetable oil in a frying pan over a medium heat.
Use a frying pan with a lid -
Add the sliced onion and cook until the onion starts to soften.
-
Add the chicken thigh along with the marinade. Fry for 4-5 minutes turning occasionally until the chicken starts to colour.
-
Add 2 tbsp Trinidad curry powder (or 1 tbsp Madras curry powder) to the frying pan and cook stirring to make sure nothing catches. Fry for 1 minute or until the fragrance starts to change.
-
Add the habenero chili, 1 tbsp of chicken stock concentrate and the other half of the green seasoning to the frying pan. Fry for 30 seconds and then add enough water to make a thin sauce.
-
Add a lid to the frying pan and simmer over a low heat for about 30 minutes until the chicken is cooked through and the sauce has thickened.
-
Check for seasoning and then remove from the heat.
-
Serve with Buss Up Shut, rice, dahl and vegetables
