Trinidad curry is its own thing. The curry powder is usually heavy on roasted cumin (geera) and turmeric, and the cooking method is distinctive: the curry is mixed to a paste and fried in hot oil until it darkens before the meat goes in. That step, called burning the curry, takes away the raw, dusty taste of the spices.
The chicken is cut small, on the bone, so it gives flavour to the sauce. It cooks first in its own juices, then with a little water, until the gravy is thick enough to cling to roti.
Potatoes are a common addition and help stretch the pot.
The recipe
Trinidad Curry Chicken
Prep
20 min
Cook
50 min
Marinating
1 hr
Total
2 hr 10 min
Serves
6
Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.
Servings
Ingredient amounts are scaled. Cooking times and pot size may need adjusting too.
Ingredients
Tick items off as you gather them.
Method
Mix the chicken with the green seasoning and salt. Cover and refrigerate for at least 1 hour.
Heat the oil in a heavy pot over medium heat. Cook the onion and garlic for 2 minutes.
Mix the curry powder and cumin with ¼ cup (60 ml) water to a paste. Add it to the pot and stir for 2 to 3 minutes, until it darkens, looks grainy and the oil starts to separate from it.
Add the chicken and stir until every piece is coated. Cover and cook for 10 minutes, stirring once or twice; the chicken will release its juices.
Add the potatoes, water and pepper. Bring to a boil, then cover and simmer for 25 to 30 minutes, until the chicken is cooked through and the potatoes are soft.
Uncover for the last few minutes if the sauce needs thickening. Remove the whole pepper, stir in the chadon beni and taste for salt.
Two soft, turmeric-gold fried breads (bara) folded around curried chickpeas (channa), finished with tamarind sauce and pepper. A much-loved Trinidad street breakfast.
