How to Prepare Delicious Trinidadian Curry Chicken

Trinidadian Curry Chicken. Cut chicken into small pieces and season with garlic, green seasoning, salt and hot pepper. Heat oil in an iron pot or skillet. In high school I was in the band and played alto sax and alto clarinet.

Rich is a great guy and we hung out all the time. Methods vary from island to island on how this is cooked (later I will show you the Jamaican process), but today we are going to walk through the process of creating this mouth watering dish, Trinidad and Tobago style. Curry Chicken is one of Trinidad and Tobago's most consumed dishes. You can cook Trinidadian Curry Chicken using 12 ingredients and 14 steps. Here is how you cook that.

Ingredients of Trinidadian Curry Chicken

It's 4 lb of Chicken (thighs and/or drumsticks).
It's 1 cup of Green Onion.
You need 1 large of Onion.
Prepare 5 clove of Garlic.
You need 1/2 cup of Cilantro.
Prepare 1 tbsp of Fresh Thyme.
You need 1 of Habanero Pepper.
It's 2 tbsp of Cumin.
It's 3 tbsp of Curry Powder.
It's 1 large of Potato.
It's 3 tbsp of Extra Virgin Olive Oil.
Prepare 2 cup of Chicken stock.

It is extremely popular and a historic part of Trini culture. It is the foundation of the taste buds and culture of the people of the twin republic. There are multiple versions of Trini curry chicken, but the base ingredients, which are yellow curry powder and "roasted. Side Note about Meat for this Trinidadian Curry Chicken: Debbie and I are firm believers in quality ingredients.

Trinidadian Curry Chicken instructions

Clean chicken and put aside..
Make green seasoning by combining, 1/2 onion, garlic, green onion, cilantro, thyme, and 1/2 habenero pepper, salt and pepper, and mince in food processor..
Season chicken with salt and pepper, and toss in green seasoning (reserve 2 tablespoons of green seasoning for curry paste)..
Marinate chicken for up to 24 hours, at least 4 hours..
Slice other half of the onion and habenero pepper..
Mix curry powder with remaining green seasoning and 2 tablespoons of water to create curry paste. Add more water if necessary until paste is about the consistency of wet sand..
Heat pressure cooker over medium high heat and add oil. Add sliced onion and pepper and cook until onion is brown..
Add curry paste and cook for 3-5 minutes, stirring and scraping sides of pressure cooker so the paste doesn't stick..
Add chicken and stir to coat chicken with curry paste..
Add cubed potato and cumin..
Season with salt and pepper..
Add chicken stock to pressure cooker and seal..
Cook at pressure for 15 minutes..
Serve over rice..

Choosing quality meat is especially important for the health of our families and for the health of our planet. We always choose grass fed or free range meat and local whenever possible. After chicken has marinated, make the curry slurry: Add curry powder and turmeric to a bowl. In a large skillet, heat the vegetable oil over medium-low heat. Pour in the curry slurry and cook for a few minutes, stirring constantly.