RCI-SP.005.0272.001
Trinidad Curry Chicken
Trinidad Curry Chicken from the Recidemia collection
Prep10 min
Cook35 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- - 500g chicken portions5 pieces
- 2 large
- 1 large
- peas or mixed veggies250 g
- cinnamon¼ tspcardamom, cloves
- ½ tsp
- black mustard seeds1 tspturmeric, chicken stock
- green herb stock2 tspground cumin, ground coriander, crushed garlic, crushed ginger, garam masala
- ¼ cup
- 1 unit
Method
1
Heat oil in a large heavy-bottomed pot or dutch oven over medium-high heat. Once shimmering, add black mustard seeds and allow them to crackle and pop for about 30 seconds, releasing their aroma.
2
Add crushed garlic and crushed ginger to the hot oil and cook for 1-2 minutes, stirring frequently, until fragrant and lightly golden.
3
Dice the large onion and add to the pot, stirring constantly until the onion becomes translucent and begins to soften, about 3-4 minutes.
4
Add chili powder, ground cumin, ground coriander, cinnamon, cardamom, and cloves to the onion mixture and toast for 1 minute, stirring continuously to prevent burning and to bloom the spices.
5
Add the chicken portions to the pot and stir well to coat evenly with the spiced oil. Cook for 2-3 minutes on each side until lightly browned but not cooked through.
6
Pour in the soy sauce and green herb stock, and add turmeric and garam masala as seasoning. Stir to combine and bring the mixture to a gentle simmer.
7
Cut the potatoes into large chunks and add to the pot along with the chicken stock. Bring back to a simmer, cover partially, and cook for 15 minutes until the potatoes begin to soften.
8
Add the peas or mixed vegetables and stir through the curry. Simmer uncovered for another 8-10 minutes until the chicken is fully cooked through and the potatoes are tender.
9
Taste the curry and adjust seasoning as needed. Serve hot over rice or with roti, allowing the flavours to meld.
5 minutes