Trinidad Curried Chicken

Hello Nite Liters~   I happen to be married to an excellent cook and every Thursday I like to share some of his incredible recipes with you. Here’s what’s cooking in The Nite Lite Kitchen this week. Bon Appetit!   Fran~

I love the food of Trinidad. East Indians account for nearly half the population of Trinidad and curry is a staple throughout the country. I got this recipe from one of my favorite cookbooks: Sweet Hands~ Island Cooking from Trinidad & Tobago by Ramin Ganeshram. This is one of Fran’s and my favorites (I make it 1-2 times a month). Enjoy.  Tom~

Trinidad Curried Chicken

1 (4-pound) chicken, cut into 8 pieces, skin removed / Juice of 1/2 lemon / 2 tablespoons green seasoning (see below) / 1 teaspoon salt / 1 Scotch bonnet pepper, minced / 2 cloves garlic, crushed / 1/4 cup curry powder I use Chief curry from Trinidad) / 2 tablespoons canola oil / 1 medium –size onion, diced / 1 cup chicken stock or water

Green Seasoning~ 3 tablespoons chopped chives / 1 tablespoon chopped shado beni (see yesterday’s In My Garden for shado beni from seed) or cilantro / 2 tablespoons chopped fresh thyme / 1 tablespoon chopped fresh oregano / 1 tablespoon chopped fresh parsley / 4 cloves garlic, minced / Process all the green seasoning ingredients in a food processor / This makes about 1 cup (I freeze what I don’t use for use in the winter months when I can’t get fresh herbs from my garden. Last year I made a double batch and froze individual 3-tablespoon portions in separate small freezer bags)

Place the chicken pieces in a bowl and mix with lemon 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, hot pepper, and garlic. Toss well to coat and place in the refrigerator 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, 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 1/3. Serve with roti or rice.


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