Skip to main content

Chicken Curry, Trini-Style #EattheWorld

By

Welcome to our first 2020 post for our Eat the World project, being spearheaded by Evelyne of CulturEatz. Here's her challenge. This is definitely one of my favorite monthly projects.


For this first 2020 installment, Evelyne just wrote: "This month for the New Year we are going to a warm place with beaches, Trinidad & Tobago!" Fantastic! Here's the line-up...



Chicken Curry, Trini-Style

Before I decided on what dish I wanted to share today, I did make a Trinidadian Corn Soup and served it at my family's Christmas potluck. And my mom's friend served a Trinidadian Black Cake for a holiday party, but I haven't gotten my hands on that recipe yet. Soon.

This is an easy chicken curry recipe with a little bit of heat. And I've made it more than once already. To note: original recipes I saw used drumsticks; I went with wings instead. And the carrots and celery are my own addition.

Ingredients

  • 1 pound chicken wings
  • 1 organic onion, peeled and diced, approximately 1 C
  • 4 to 5 garlic cloves, peeled and pressed
  • 1" knob fresh ginger, grated
  • 1 C fresh organic cilantro, divided
  • 1 hot pepper (scotch bonnet is traditional, I used 1/2 a jalapeno)
  • 2 T curry powder
  • 1/2 C diced carrots
  • 1/2 C diced celery
  • 4 T oil
  • 1/2 C chicken stock or water

Procedure
Place the onion, garlic, ginger, 1/2 C cilantro, and hot pepper in the food processor until finely chopped. Add in the curry powder and pulse it again until a paste is formed.

Rub the curry paste all over the chicken wings and place in the fridge for at least an hour to marinate. 

Heat the oil in a pan. Stir in the carrots and celery and cook for 2 to 3 minutes until beginning to soften. Add in the marinated chicken. Brown chicken on all sides and then add the liquid - either stock or water - to create a sauce. Let the chicken simmer until fully cooked, approximately 40 minutes. Add liquid if the pot gets too dry.

Remove from the heat and stir in the remaining chopped cilantro. Serve hot with rice.
Labels:

Comments

  1. Sue LauJanuary 10, 2020 at 8:59 AM

    Looks yummy. I've been thinking of a black cake too but might hold off for awhile until I get some other baking out of the way.

    ReplyDelete
  2. A Day in the Life on the FarmJanuary 10, 2020 at 10:11 AM

    Sounds perfect Cam. Thanks for sharing.

    ReplyDelete
  3. Sneha's RecipeJanuary 11, 2020 at 8:20 AM

    Chicken looks so creamy and delicious, would love to try this!

    ReplyDelete
  4. Chef MireilleJanuary 11, 2020 at 1:34 PM

    Great job, however, celery is not something used often in Caribbean curries but your version looks delicious regardless. - btw, if you need the recipe for Black Cake, I have it posted on my blog at The Schizo Chef!

    ReplyDelete
  5. RebekahJanuary 13, 2020 at 8:34 AM

    That sounds like a great meal for a cool evening!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more