|Trinidadian Chicken Curry|
- 1 Whole Chicken cut-up - skin removed
- 2 teaspoons salt
- 1 teaspoon yellow mustard
- 1 tomato - quartered
- 1 onion - halved
- 1 handful cilantro
- 8 cloves garlic
- 2 tablespoons curry powder
- 2 teaspoons turmeric
- 4 tablespoons vegetable oil
- Optional - juice of half a lemon, coconut milk, extra cilantro
- Sprinkle salt on chicken and add mustard. Toss to thoroughly coat the chicken.
- In the bowl of your food processor chop the tomatoes, half the onion, garlic and cilantro
- Pour the vegetable mixture over the chicken and let marinate for 2 hours
- When the chicken has finished marinating make the slurry by combining the curry powder, turmeric and ¾ cups of water.
- Heat the oil in a large skillet over medium heat. Pour the slurry into the skillet and let cook for about 5-6 minutes. The slurry will turn a dark brown color and thicken. Stir constantly so the mixture does not burn. If you need to add a little more water you can, but you want to end up with a nice brown slurry that is quite thick, but not completely dried out.
- Slice the other half of the onion and add to the slurry. Let it cook for several minutes over medium heat.
- When your slurry is finished and onions are slightly cooked, add the chicken and turn the pieces to coat in the sauce. Spread out in the skillet so none of the chicken pieces are touching. Cook, slightly covered, turning the chicken every 5 minutes or so, adding more water (alternating with some coconut milk if you like) as necessary. You do not want the sauce to dry out. Your chicken will cook for about 25 minutes and when finished you will have a nice thick sauce. If you feel like your chicken isn't cooking quickly enough you can turn the heat up a little bit. Just make sure it doesn't burn and your sauce doesn't dry out. You of course want the chicken to be completely cooked at the end and times may vary.
- I added the lemon at the end and you will want to taste to see if you need to season with additional salt and pepper. Garnish with cilantro if desired.
- We served this over brown Basmati rice with pressure cooked green beans.
Recipe by at http://www.beckiswholelife.com/2013/03/24/trinidadian-chicken-curry/