Trini Curry Chicken Recipe by Chef Jeremy Lovell
Yield - 6 Persons
Cook time – 1 hour
Marinating time - 4 hours or overnight
Prep time – 30 minutes
Chicken 3lb (cut into 2-inch pieces)
Washing of chicken
Lime juice – 4 tbsp
Water – 6 cups
Pimento Peppers – 8 (finely chopped)
Chive – 3 tbsp (finely chopped)
Fine Thyme – 1 tbsp (finely chopped)
Garlic – 3 tbsp (finely chopped)
Chadon Beni – 4 tbsp (finely chopped)
Curry Powder – 4 tbsp
Saffron Powder – 1 tsp
Salt to taste
Black Pepper – 1 tbsp
Hot Pepper – 1
Ingredients to Chunkay/Sauté:
Onion – 3 tbsp (cut into large cubes)
Curry Powder - 3tbsp
Water -3 tbsp
Mustard Oil – 3tbsp (substitute vegetable oil)
Pimento Peppers – 3tbsp (rough chopped)
Garlic – 4 cloves (peeled)
Saffron Powder – 1 tsp (substitute turmeric powder)
Washing of Chicken:
In a large bowl, add chicken, water and lime juice.
Stir for 3minutes and allow to soak for a further 5minutes.
After soaking rinse chicken under running water for 3minutes.
Allow excess liquids to drain off.
Seasoning of Chicken:
In a large bowl add washed chicken and all seasoning ingredients.
Mix thoroughly for 3 minutes.
Allow to marinate for at least 4 hours.
In a small bowl, add all ingredients listed in ingredients to Chunkay/Sauté.
Mix for 2 minutes and set aside.
Cooking of Chicken:
Place heavy iron pot of skillet on stove and turn heat on high.
Add ingredients to Chunkay/Sauté to hot pot and stir for 3 minutes.
Allow this mixture to cook for a further 3 minutes.
Add seasoned chicken and stir thoroughly for 2 minutes.
Add hot pepper, cover and let cook for 15 minutes.
Allow chicken to spring its natural water before adding any.
Add water if needed, let cook for 35 minutes.
Check for doneness and texture. If chicken is not finished, allow to cook
for a further 15 minutes.
Note: Do not allow hot pepper to burst. This may add unwanted spice to the dish.