Wednesday, February 2, 2011

Recipe Wednesday: Trinidadian Chicken Curry

Have you been to visit The Pioneer Woman? If you haven't, I suggest you go visit her blog immediately. She is hilarious and has a way of writing that makes me want to go hang out with her for a weekend at her ranch. Actually, her writing really reminds me of the way I carry on a many details, minor tangents about something that is somehow, in someway, related to the topic. Oh, we would have so much fun. Plus, I've always wanted to live on a huge ranch. With a huge ranch house that has an amazing kitchen. If only I had the life of Ree Drummond.

Anyway (did I mention I go on tangents?), I was in search of a curry recipe and came across this recipe from The Pioneer Woman. I've got my chicken marinating right now and in about an hour I'll be ready to dig in. Since I live alone I'm pretty certain it's ok for me to eat it with my fingers, the way it was intended to be enjoyed!

Tom's Trinidadian Chicken Curry


  • 4 pounds Chicken Pieces (I Used Legs And Thighs), Rinsed, Skin And Fat Removed
  • 2 teaspoons Salt
  • Cracked Black Pepper
  • 1 teaspoon Yellow Mustard
  • 1 whole Medium Onion, Halved
  • 1 whole Tomato, Quartered
  • 8 cloves Garlic
  • 8 sprigs Cilantro
  • 2 Tablespoons (rounded) Curry Powder (I Used A Trini Mix)
  • 2 teaspoons Turmeric
  • 4 Tablespoons Vegetable Oil
  • Jalapeno Pepper, Sliced (optional)
  • Potatoes (optional)

Preparation Instructions

Place chicken in a bowl. Sprinkle with salt and add mustard.
In a food processor, chop half the onion, tomato, cilantro, garlic, and black pepper (or jalapeno/habanero).
Add mixture to the bowl. Stir the whole mixture together so that the chicken is totally coated in the seasoning ingredients. Allow chicken to marinate for at least two hours.
After chicken has marinated, make the curry slurry: Add curry powder and turmeric to a bowl. Pour in 3/4 cup water and stir until dissolved.
In a large skillet, heat the vegetable oil over medium-low heat. Pour in the curry slurry and cook for a few minutes, stirring constantly. Curry slurry will deepen in color. If the mixture becomes too dry during cooking, add a little water.
When the curry slurry has become a thick paste, chop the other half of the onion and add it in. Allow the onions to soften, then add in the chicken. Stir to coat the chicken, then cook, half covered, for five minutes. Turn the chicken, then add in 1 to 2 cups of water. Shake the pan and allow the chicken to cook until done, stirring every five minutes. Cook for about 20 to 15 minutes.
At the end, be sure to taste and adjust salt and pepper. Serve chicken over rice; spoon sauce over the top.


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