Recipe for Trinidadian chicken?
June 18, 2008 by Blessings
Filed under Cooking & Recipes
Michelle E asked:
I had an old February 2006 Essence magazine that had this bangin’ Trinidadian Chicken recipe. I can’t find it anywhere on the web. Does anyone have this issue with that recipe in it? I know it’s the issue with Lauryn Hill on the cover.
I had an old February 2006 Essence magazine that had this bangin’ Trinidadian Chicken recipe. I can’t find it anywhere on the web. Does anyone have this issue with that recipe in it? I know it’s the issue with Lauryn Hill on the cover.
no but when you get it let me know
Island Curried Chicken
Recipe #258950
I found this dish in Essence magazine from February of 2006. My husband’s family is from Jamaica and I haven’t quite mastered curry, but this is a simple curried chicken recipe with a lot of flavor in a short amount of time.
4 chicken breast halves, bone in
3 tablespoons curry powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon dried basil
4 tablespoons olive oil
1/2 cup water
1 small onion, sliced
2 medium potatoes, peeled, cut into 1-inch cubes
1. In a bowl with slated water, rinse chicken.
2. In a small bowl, mix 1 tbs. of curry powder and other seasonings.
3. Dry chicken; season with spice mix.
4. In skillet, heat oil until hot; reduce heat and let cool 2 minutes.
5. Add remainimg curry powder; move pot in circular motion until curry is golden brown, about 7 seconds.
6. Add chicken; brown on both sides, about 2 minutes each.
7. Add 1.4 Celsius water; cover with lid; cook 10 minutes on low heat.
8. Add remaining water; cook 15 minutes.
9. Add onion and potatoes.
10. Cook covered 20 minutes.
11. Gravy will thicken slightly.
Try going to. They have a huge database of recipes.
Trinidadian Curry Chicken
Chicken breast (1 1/2 lbs. cut into chunks)
4 tbs. oil
2 thinly sliced garlic pods (peeled)
Fresh ginger (a thinly sliced 3-inch piece)
1 large diced onion
3 cloves
2 tbs. curry powder
1 tbs. masala powder
1 tbs. saffron or turmeric
1 tsp. cumin
Salt (to taste)
Steps
1Step OneHeat oil in a large deep pot on the stove.
2Step TwoSauté the ginger and garlic in the heated oil until they turn a dark brown color. Remove the garlic and ginger from the oil and discard them.
3Step ThreePlace the chicken breast chunks into the seasoned oil, lower the heat to medium and cook the chicken, stirring often to prevent burning.
4Step FourMix the curry powder into a cup of warm water until it has completely dissolved, then add it to the chicken in the pot.
5Step FiveDissolve the masala and saffron powders together in another cup of warm water. Keep stirring them until they have completely dissolved. Pour them into the pot and allow the mixture to cook for two to three minutes.
6Step SixAdd the cloves, cumin, diced onions, salt and pepper into the pot and cover it tightly.
7Step SevenCook over a low heat for 20 minutes, making sure that the chicken has completely cooked through before serving.
Enjoy
Just add lots of sugar, that’s how them small islands usually cook.