Skip to main content

Chicken Curry, Trini-Style #EattheWorld


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.

Comments

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

    ReplyDelete
  3. 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
  4. That sounds like a great meal for a cool evening!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce