If you know anything about the islands, you know that Curry is one of the few spices that our Indian Ancestors brought over here. This is why Curry chicken is so famous especially in Trinidad and Tobago, Guyana and Jamaica and each country has their own unique way of preparing it.
This is the way I grew up cooking curry chicken and I wanted to share it with you.
Hope you enjoy it! This can be enjoyed by itself or with rice or roti.
Ingredients:
1 Tbsp canola oil
2 1/2 lbs of Chicken
1 cup of Caribbean Green Seasoning (https://youtu.be/fVTVnEQIdG0)
1 tsp of salt
Dash of black pepper
1 hot pepper, chopped (optional)
1 whole head of garlic (diced finely)
1/2 of a large onion chopped or a whole small or medium onion
4-5 curry or karapillai leaves
1 Tbsp madras curry powder
1 tsp amchar masala powder
1 tsp tumeric powder
1 tsp roasted ground geera (cumin)
Prep:
Clean and wash chicken with lemon, lime or vinegar.
Season it with 1/2 cup of green seasoning, 1 tsp salt and a dash of black pepper and leave it to marinate for a few hours. If you can’t leave it to marinate, that’s totally fine. You can use it right away.
Add the canola to your hot pan/pot. Add onion, pepper, garlic and karapillai leaves and saute for 2 minutes.
After 2 minutes, add curry and other spices into the pan. Stir it into the oil until it gets to a grainy texture. Add a little bit of water and let it simmer and cook. Let this mixture cook well. (Uncooked curry leads to an angry bowel and acid reflux) When this turns into a thick paste and starts sticking to the pan, add your chicken.
When the chicken is added, mix it well to coat each piece of that chicken with the yummy curry paste. Leave it on high heat to do its thing. It will release its natural juices at this point. Let it cook for about 10 minutes until it starts sticking to the bottom of the pan.
Now, add a few cups of water to cover the chicken. Now cover your pot/pan and leave it to cook for 30 mins.
Atfer 30 mins, remove the cover and add 1/2 cup of green seasoning to the pot. Now, let this reduce without the cover, until the gravy is at the consistency that you want. Some people prefer a thinner gravy while others prefer it thicker.
After about 15 mins of cooking now, add some salt to taste.
Enjoy! You can have this alone or with rice or roti.
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