Any good recipes for a good west indian (trinidianian) curry?!
Any good recipes for a good west indian (trinidianian) curry?
Answers: Trinidadian Curry Chicken
(Serves 4-6)
Ingredients:
1 ? lb. chunks of chicken breast
4 tablespoons of oil
2 pods of peeled garlic thinly sliced
3" fresh ginger thinly sliced
1 large onion
3 cloves
2 tablespoons of curry powder
1 tablespoon of masala powder
1 tablespoon of saffron or turmeric
1 teaspoon cumin
Salt
Black Pepper powder
METHOD:
Pour oil into large deep pot and heat
Add garlic and ginger to oil
Fry until dark brown in color and then remove from oil and discard
Add chicken to pot and cook and turn stove to medium heat
Mix Curry Powder in cup of warm water
When dissolved pour into pot
Mix saffron and masala together in another cup of warm water
When dissolved pour into pot
Let mixture cook for about two minutes
Add sliced onions and cloves
Add salt and pepper to taste
Cover pot tightly and cook for 20 minutes over a low heat.
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http://www.islandflave.com/recipes/trini...
http://gothamist.com/2006/02/22/trinidad...
http://www.linesofflight.net/food/entree...
http://www.1worldrecipes.com/recipe.asp?...
http://www.1worldrecipes.com/recipe.asp?... Source(s):
http://www.everythingtrini.com/commerce/... What about a West Indian Chicken Curry?
INGREDIENTS
* 3 cloves garlic, crushed
* 3 small onions, minced
* 1 slice fresh ginger root
* 5 tablespoons curry powder
* 5 tablespoons water
* 2 tablespoons olive oil
* 1 cup yogurt
* 1 cup coconut milk
* 1 cup milk
* 1 cup water
* 2 large potatoes, cubed
* 1 (4 pound) whole chicken, cut into 8 pieces
* salt to taste
DIRECTIONS
1. In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
2. Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
3. Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
4. Season with salt to taste and simmer for another 2 minutes; the curry is ready! I am aformer chef and worked in Jamaica and have eaten my share of Trini style currys, like Jamaican they rely more on the spices like allspice, mustard powder/seeds, turmeric and ginger, not the flavours of the Indian style as much, meats range from chicken, beef, lamb and my favorite goat.
I often have a double in the morning, I have a Trini/West Indian place down the corner, and a Jamaician place up the road. I use lots of onions and ginger with my oil, then I add my spices let them fry, then my meat, (I also make a mean veggie one), brown and colour everything then add my stock.
I bring it to the boil and let it cook for 20 minutes then add my potatos, yams, eddoes, green bananas, peas or chickpeas and my tomatos or okra, let it go for 20 more minutes then taste it, I use both trini hot sauce or the scotch bonnet peppers, to spark it up, check my seasoning and let it finish.
I do alot of mine in a slow cooker/crockpot, it is safer and it does not need watching, even in the oven, I make my rice and peas or just plain rice, and spoon it over top and sometime will throw in some greens with in the last 15 minutes, callalo, spinach, sour greens or the american kale is nice to, with a bottle of ginger beer and some johnnycake or tennis roll, I am back in the islands again.