Curry Recipes

CURRIED CHICKEN (TRINIDAD STYLE)

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INGREDIENTS:

1 chicken (3 lbs.)

1 tsp. minced garlic

2 tbsp. minced green seasoning

1/2  tsp. hot pepper

2 tbsp. vegetable oil

3-4 tbsp Chief Curry Powder

1/2 cup chopped tomatoes

1/2 cup chopped tomatoes

1/2 cup chopped onions

1/2 cup chopped tomatoes

1/2 cup hot water

METHOD / DIRECTIONS:

Cut the chicken in small pieces and season with garlic, green seasoning, salt and hot pepper.

Marinate for 30 minutes or more.

Heat oil in an iron pot or skillet.

Mix curry powder with 1/4 cup water until smooth; add to hot oil and cook 2 - 3 minutes.

Add chicken and stir to coat in curry; allow all water to dry out; stir well ( About 10 minutes).

Add tomatoes and onion, cook for a minute; stir in 1/2 cup hot water.

Lower heat to medium; cover and cook until meat is tender; add more water if more sauce is required.

Adjust salt and hot pepper

Garnish with coriander leaves

RECIPE NOTES:

Serves 6-8 

CHICKEN CURRY WITH DUMPLINGS 

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INGREDIENTS:

1 Chicken ( 3 lbs.)

2 large onions ( 4 oz.)

2 tbsp. vegetable oil

1 tsp. black pepper

2 tsp. chilli powder

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1 tsp. turmeric powder

2 tbsp. or 1 oz, creamed coconut

2 cups water

1 tsp. salt

1 cup or 4 oz. rice flour or plain flour

1 tsp. salt

1/2 cup water (approx.)

2 tbsp. chopped coriander leaves

METHOD / DIRECTIONS:

Joint the chicken and rinse well.

Slice the onion finely and fry in a little oil untill golden brown.

Add the black pepper, chilli powder, ground cinnamon, clove and turmeric; fry for 5 minutes.

Add the chicken and fry for 2 or 3 minutes.

Add the coconut, water and salt.

Bring to the boil and simmer very gently for 15 minutes.

Meanwhile mix flour, salt and enough water to amke a firm dough.

Shape into small dumplings and place in curry and cook for 20 minutes.

Garnish with coriander leaves.

CURRIED POTATOES

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INGREDIENTS:

1 tbsp. vegtable oil

1/2 cup sliced or chopped onion

3 cloves garlic, minced

1 1.2 tbsp. curry powder

1 lb. potates, peeled and sliced or cut

1 tomato, chopped (1/2 cup)

3/4 water

salt and hot pepper to taste

METHOD / DIRECTIONS:

Heat oil in a heavy pot

Saute onion and garlic for 1 minute

Blend curry with 1/4 cup water and add to onion and garlic; cook for a few minutes until thick.

Add potatoes and stir until coated with curry; add tomato, salt and pepper and continue to cook for a few minutes.

Stir in water and cover; lower heat and cook until potatoes are tender and liquid has evaporated. If more sauce is desired, add more water.

Season to taste

Enjoy!