When it comes to Trini cuisine this (curry chicken) is one of the recipes that are high on the list of popular dishes next to roti and curry channa and aloo. They are like triplets: a good roti just wouldn’t be complete with ones of these missing. They are like the foundation upon which all the other sides are added like bodi, fry ochro and curry mango.
The Secret to a Good Curry Chicken
Since I did this curry chicken recipe a long time ago I thought it would be great to do another but different curry chicken post this time with better pictures. As you will notice this curry chicken recipe is quite easy, and with the right ingredients you will have your guests begging for more in no time.
For me I believe the real secret to a good curry chicken is seasoning and marinating the chicken properly, at least, for 3 hours. This will give the seasoning time to really infuse into the chicken. And when you’re cooking the curry chicken you allow the chicken to simmer in it’s own juices.
So without further ado, here’s how to make curry chicken Trini style. This is a very easy recipe to follow step by step; you just can’t go wrong. 🙂
Curry Chicken Recipe
Ingredients:
2 1/2 lbs chicken
1 small onion, chopped
5 cloves garlic, chopped
1 pimento pepper
1 chive, chopped
6 leaves chadon beni, chopped
2 sprigs fine leaf thyme, chopped
2 tsp amchar masala powder
2 tbsp. curry
salt to taste
pepper to taste
2 tbsp. oil
Direction:
Clean, cut up and season the chicken with half of the onion, chive, 3 cloves of garlic, chadon beni, fine leaf thyme, and salt and pepper to taste. Marinate for at least 3 hours.
Cut up the pimento pepper, the other half of onion and the 2 cloves of garlic and set aside.
Heat oil over medium flame and add the curry. Cook for 1 minute.
Add the onion and garlic. Cook until it gets sticky in the pot. Add the chicken and stir.
Let the curry evenly coat the chicken.
Add the amchar masala powder.
Let cook for about 5 minutes.
Note: During this time the chicken will exude it’s own “water” as it cooks. What we want is most of the water to evaporate while the chicken cooks.
Add about 1 cup water, Cover the pot and let simmer until the chicken is fully cooked (about 10 – 15 minutes). (Note: Check the water level occasionally). Adjust salt and pepper to taste.
The finished curry chicken.
Well how did it taste? I hope it was delicious. More trini recipes to come…. As soon as I go shopping month end. Meanwhile we go bounce on facebook.
Ah gone! 🙂
Don’t forget to leave your comment on this curry chicken recipe in the comment box below.
Curry Chicken II
Ingredients
- 2 1/2 lbs. chicken
- 1 small onion chopped
- 5 cloves garlic chopped
- 1 pimento pepper
- 1 chive chopped
- 6 leaves chadon beni chopped
- 2 sprigs fine leaf thyme chopped
- 2 tsp. amchar masala powder
- 2 tbsp. curry
- Salt to taste
- Pepper to taste
- 2 tbsp. oil
Instructions
- Clean, cut up and season the chicken with half of the onion, chive, 3 cloves of garlic, chadon beni, fine leaf thyme, and salt and pepper to taste. Marinate for at least 3 hours.
- Cut up the pimento pepper, the other half of onion and the 2 cloves of garlic and set aside.
- Heat oil over medium flame and add the curry. Cook for 1 minute. Add the onion and garlic. Cook until it gets sticky in the pot.
- Add the chicken and stir. Let the curry evenly coat the chicken. Add the amchar masala powder.
- Let cook for about 5 minutes. Note: During this time the chicken will exude it’s own “water” as it cooks. What we want is most of the water to evaporate while the chicken cooks. Add about 1 cup water, Cover the pot and let simmer until the chicken is fully cooked (about 10 – 15 minutes). Note: Check the water level occasionally.
Best curry recipe ever, I use it for chicken, duck, gizzards… Even better of you use home made amchar masala. Thanks Felix, thanks to you my Trini husband says my food is tasting like his mum’s. And that’s a best compliment.
I am honoured 🙂
Hey I see Chadon beni in a lot of your recipes, do you know where I could find it in NYC?
Any market on LIberty Avenue in Richmond Hill will have it.
Will they have 5 spice or “green” seasoning on liberty ave also??
In the fruit stand
the “chadon Bene”- its in the fresh herbs section, its called culantro
Michael yuh lie! Seriously I never knew it was cilantro.. Learned something new and useful for today thanks. I just say I can’t find it in Montreal. And it right on my spice rack unopened.
Nuff Respect Dan..
Culantro, not cilantro.
It’s “culantro” not cilantro
Actually in NY/NJ it’s called Recao. I find it all the time under that name. Cilantro is very similar but it’s not the same.
Carib Food Market on Fulton in Bed Stuy has it — they called it “shadow benny”. Good shop, lots of great curry powders at the registers.
I cook my curry chicken Felix but it always comes out dark, not nice and yellow, why is that?
Do you use saffron (turmeric)? Also The type of curry could be the issue as well. The duck and goat curry from chief brand gives your curry a bit darker colour.
Thanks Felix! Your recipe was amazing! My mom would never teach me how to cook Trini food and my American hubby loves it. He eats more pepper than me. Lol. I made this for him and my dad and they said it was better than hers! Thanks so much 🙂
Your recipe is good, but I use fenugreek , this adds a nice flavor to your curry . Just add to the hot oil ,when it start to bubble add your curry mixture.
I was wondering would it make a difference if i don’t have the amchar masala powder?
Not supposed to make much of a difference.
ok thanks, I am going to try it today!!
Can you please do a recipe for fried chicken livers?
Hi Ree,
Unfortunately, I’ve pulled out organ meats from my diet so that includes chicken livers as well. If anyone has a recipe they would like to share and it’s original I wouldn’t mind posting it.
Thank u very much taste great. I would recommend u anytime.
I’ve been using your site for years and this is my first time leaving a comment. Thank you for the wonderful recipes… they are all very delicious!
You’re welcome Chanice.