Trinidad Curry Chicken

Chef Jason demonstrates how to make a Classic Trinidad Styled Curry Chicken using Chief Brand Spices. Enjoy

The Curry Powder and all other spices used are Available at all supermarkets locally and selected West Indian Marts in USA, UK, Canada or contact them via their Chief Brand Facebook Page to speak with a Sales Rep,

Chef Jason.

Click Here to Watch Tutorial Video

Curried Chicken

Yield: 8

Ingredients Needed

Marinade for Chicken

·         2 Whole Chickens, cut into eights

·         1 ¼ Tbsp of Chief Brand Salt

·         1 ¼ Tbsp of Chief Brand Black Pepper

·         ½ Tbsp of Chief Brand Curry Powder

·         ¼ Tbsp of Chief Brand Geera ( Cumin )

·         3 Tbsp of Cariherb Green Seasoning

·         2 Tbsp of Fresh Chopped Chives

Ingredients to Cook Chicken

·         3 Tbsp of Vegetable Oil

·         2 Tbsp of Minced Garlic

·         ¼ Cup of Julienned Onions

·         1 ½ Tbsp of Chief Brand Curry Powder

·         ¾ Tbsp of Chief Brand Garam Massala Powder

·         ½  Tbsp of Chief Brand Geera Cumin

·         ½ Tbsp of Chief Brand Tumeric Powder ( Saffron )

·         ¾ Cup of Water

Method

Season chicken pieces with the ingredients specified, ensuring to massage and rub all the spices into the chicken parts. Let marinate for at least 2 hrs to overnight.

Place a medium high sided pot on high heat. Add the oil. Place the garlic and onions into the hot oil and sauté for two minutes until fragrant. Add the curry powder, geera, amchar massala and turmeric. Stir spices in the hot oil to parch and cook the powders. Cook for approximately 1 minute and a half. Add the water and stir the spices to dissolve the grains of the curry in the water. Let cook for about 2 minutes then add the seasoned chicken to the hot pot. Turn pieces to evenly coat the chicken with the curry mixture. Cover pot, bring to a boil and then reduce to a simmer for about 20 minutes stirring occasionally. After cooking period, remove the cover and season to taste with salt and pepper if needed. Remove from the heat and serve with basmati rice, roti or even cornmeal dumplings.