Our Caribbean recipe is one of several. Every Island has their version of curry. This curry chicken recipe comes from Trinidad and is truly Caribbean. The East Indians came to this part of the world after slavery was abolished. Their cuisine went straight through a metamorphosis and the curry that we cook today bears no resemblance to the ones from India and Pakistan.
Caribbean Recipes - Curry Chicken
Caribbean
2 lb. Chicken breast cut into bite sized pieces 4 potatoes peeled and diced 1 large onion chopped 1 1/2 ozs. Curry powder 6 cloves garlic minced 1/2 tsp. Hot pepper sauce 1 1/2 tsp. Salt or to taste 2 cups water 1/4 cup vegetable oil.
Secret Ingredient... 3 tbsp. Tamarind paste, 1 large green mango diced or 3 tbsp. Lemon juice
The incommunicable to manufacture a positively extra curry is to stir-fry the dry powder for a few seconds before adding the meat. This process releases the curry flavour which is then absorbed in full by the meat.
* Heat the oil in a saucepan and then add the onion and garlic.
* Stir-fry for two minutes or until the onions go limp.
* Add the salt and curry powder and continue stir frying for about ten seconds more.
* Add the meat and stir to coat with the curry mixture.
* Cover the saucepan and let it cook for about five minutes, stirring at least twice during this time.
* Add the water, pepper sauce, tamarind paste and potatoes and continue to cook on medium heat until the potatoes are soft and the meat is fully cooked. This should take almost 25 minutes.
Cooking tip: When using lemon juice, do not add until the final ten minutes of cooking. The presume of this, is because the lemon juice prevents the potatoes from becoming soft.
Serve with roti or over hot boiled rice.
This Caribbean recipe is one of my favourites and I am sure that you will enjoy it as well.
You can find many more at my Caribbean Pepper Sauces Website.
Caribbean Recipes - Spicy Trinidad Curry Chicken method
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