Trini Curry Chicken Recipe

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Homemade blends can be lower in sodium and additives.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, while chicken thighs are often less expensive than breasts.

Peel and chop turmeric root into small pieces.

Smash ginger and garlic into a paste.

Finely dice onion and chop pimentos for flavor.

Chop broad leaf thyme and shadow benny (culantro).

Toast coriander seeds, fenugreek, and cumin in a pan until fragrant, being careful not to burn them.

Grind the toasted spices into a powder using a spice grinder.

Heat vegetable oil in a pot and add two cloves of garlic to infuse the oil with garlic flavor.

Add garlic paste, onion, ginger paste, pimentos, turmeric, broad leaf thyme, and the ground spice blend to the pot.

Add half a cup of water and season with salt and black pepper, cooking down for 4-5 minutes to create the curry base.

Add pre-seasoned chicken to the pot along with chopped shadow benny and scotch bonnet pepper, cover, and simmer for 8-10 minutes without adding more liquid.

After 10 minutes, add a cup of water, more broad leaf thyme, and another piece of shadow benny, being cautious not to burst the hot pepper.

Cover and let simmer for another 10-15 minutes until cooked through.

Remove the hot pepper before serving and garnish with fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary