Trinidadian Chicken Curry

January 07, 2018

Trinidadian Chicken Curry

Wherever you go in the Caribbean you quickly learn how much the islanders love their chicken curries, in fact chicken dishes full stop. The island of Trinidad is no different and this recipe utilises our 'catch all' Caribbean curry powder with the addition of some extra spices to make it as authentic a Trinidadian dish as possible. 

If you have used our Caribbean curry powder before you will be aware that it isn't the hottest blend we sell however it has a lovely depth of flavour that adds so much to a dish. There is a touch of heat added to this curry with a dried red chilli making an appearance but just one of these between four people isn't going to set the roof of your mouth on fire. 

Ingredients - serves 4
12 chicken thighs (boneless)
2 tbsps veg oi
2 potatoes peeled and sliced in rounds
1 onion finely chopped
400ml chicken stock
2 tbsps Caribbean curry powder
1 tsp turmeric
1 dried red chilli
1 star anise
1/2 tsp fenugreek seeds
small piece of cinnamon about 3cm in length 

For the marinade - 
1 large tomato, chopped
2 onions finely chopped
8 garlic cloves, finely chopped
15g fresh coriander, chopped
1 tbsp English mustard
1 tsp freshly milled black pepper
salt to taste

Mix together all of the marinade ingredients and season with salt to taste. Place the potatoes and chicken in the marinade and mix well to coat everything. Pop in the fridge for 2 hours to marinade. 

Blend the turmeric and curry powder with about 5 tablespoons of water to form a thick paste, set aside. 

Heat the oil in a large non stick frying pan over a medium heat and then saute the whole spices and dried chilli until they release their aroma, between 2 - 3 minutes. Add the onion and continue sauteing until they turn translucent. Now add the curry powder and turmeric paste and stir through for a further minute. 

Next add the chicken and potatoes with their marinade, pour in the chicken stock and bring to the boil. Turn the heat down and allow to simmer for between 15 and 20 minutes until both the chicken and potatoes are cooked through. I always use a temperature probe on the chicken but if you pierce a piece and the juices run clear you are good to go. 

The sauce will have thickened up but if you want to reduce it further you should remove the chicken and potatoes and keep warm whilst you boil the sauce over a high heat for a couple of minutes. 

Serve with rice / and or naans.  

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