Trinidad Curry - Garden Plants and Gardening Forum

A Caribbean Garden · 08-20-2008, 08:07 PM

This content is syndicated via RSS from the blog: Caribbean Garden

Two recipes, one for the meat eaters, and next I’ll post one for vegetarians.

As I was taking the photo I suddenly saw PottRott's snout appear in the frame!

Chicken curry

Eaten with roti (especially dhalpourie), or served over basmati or jasmine rice, this is a very popular dish in Trinidad. The marinating of the chicken is essential for the true flavour. You can also substitute fish and just reduce the simmer time to 10 minutes.

Season chicken:

2 lbs boneless chicken breasts, cut in 2 inch cubes, or 2 1/2 lbs cut up chicken pieces. Rinse chicken in water, drain, put in a glass or metal bowl and then squeeze in a lime and add some dashes of rum, dry sherry or wine.

You then need 2 cloves garlic, minced and 3-4 tablespoons “green seasoning”, that is make a mix of minced herbs like cilantro, culantro, chives, Cuban oregano, thyme, basil etc. -whatever you have and like.

Add the garlic and minced herbs to the chicken, mix well, then marinate the chicken with the garlic and herbs in the refrigerator for 30 minutes

Make the curry:

1 small onion, sliced
2 cloves garlic, sliced or minced
3 teaspoons curry powder
minced fresh hot pepper or pepper sauce to taste
1 tomato
4 tablespoons cooking oil
1 teaspoon salt
¼ teaspoon black pepper

Options: 1 teaspoon Angostura aromatic bitters, a few blades lemongrass, bruised, sprigs of Thai basil, sprigs of cilantro, slices of ginger.

Method

In a small bowl combine onion, garlic, curry powder, hot pepper and tomato.
Heat oil in an iron pot or deep skillet. Add the onion curry mixture and fry, stirring, for about 4-6 minutes until aromatic.
Add chicken (discard any extra liquid from the marinade) and continue sautéing for another 4-6 minutes. Add one cup water and simmer for 30 to 35 minutes.
Check pot halfway through cooking and add slightly more water if needed.
Add lemongrass leaves or ginger slices if using.
Add Angostura aromatic bitters and/or Thai basil or cilantro 2 minutes before heat is taken off. Adjust salt if needed. Flavour develops better if you let the dish sit for 15 minutes.

Makes 6 servings

Read more at Caribbean Garden...

SummerDays · 05-22-2009, 12:58 PM

That looks amazing,
Just read the receipt and it seems pretty easy to make and the all the ingredients are something that everybody would already have in the kitchen,
well this post has been bookmarked and it looks like there could be a curry on the menu soon.

08-20-2008, 08:07 PM	#1
A Caribbean Garden Grounds Keeper Join Date: Dec 2007 Posts: 129	Trinidad Curry This content is syndicated via RSS from the blog: Caribbean Garden Two recipes, one for the meat eaters, and next I’ll post one for vegetarians. As I was taking the photo I suddenly saw PottRott's snout appear in the frame! Chicken curry Eaten with roti (especially dhalpourie), or served over basmati or jasmine rice, this is a very popular dish in Trinidad. The marinating of the chicken is essential for the true flavour. You can also substitute fish and just reduce the simmer time to 10 minutes. Season chicken: 2 lbs boneless chicken breasts, cut in 2 inch cubes, or 2 1/2 lbs cut up chicken pieces. Rinse chicken in water, drain, put in a glass or metal bowl and then squeeze in a lime and add some dashes of rum, dry sherry or wine. You then need 2 cloves garlic, minced and 3-4 tablespoons “green seasoning”, that is make a mix of minced herbs like cilantro, culantro, chives, Cuban oregano, thyme, basil etc. -whatever you have and like. Add the garlic and minced herbs to the chicken, mix well, then marinate the chicken with the garlic and herbs in the refrigerator for 30 minutes Make the curry: 1 small onion, sliced 2 cloves garlic, sliced or minced 3 teaspoons curry powder minced fresh hot pepper or pepper sauce to taste 1 tomato 4 tablespoons cooking oil 1 teaspoon salt ¼ teaspoon black pepper Options: 1 teaspoon Angostura aromatic bitters, a few blades lemongrass, bruised, sprigs of Thai basil, sprigs of cilantro, slices of ginger. Method In a small bowl combine onion, garlic, curry powder, hot pepper and tomato. Heat oil in an iron pot or deep skillet. Add the onion curry mixture and fry, stirring, for about 4-6 minutes until aromatic. Add chicken (discard any extra liquid from the marinade) and continue sautéing for another 4-6 minutes. Add one cup water and simmer for 30 to 35 minutes. Check pot halfway through cooking and add slightly more water if needed. Add lemongrass leaves or ginger slices if using. Add Angostura aromatic bitters and/or Thai basil or cilantro 2 minutes before heat is taken off. Adjust salt if needed. Flavour develops better if you let the dish sit for 15 minutes. Makes 6 servings Read more at Caribbean Garden...

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05-22-2009, 12:58 PM	#2
SummerDays Green Gardener Join Date: May 2009 Posts: 14	That looks amazing, Just read the receipt and it seems pretty easy to make and the all the ingredients are something that everybody would already have in the kitchen, well this post has been bookmarked and it looks like there could be a curry on the menu soon.