Trinidad Chicken Curry
Ingredients
3 Tegel Chicken Breasts – skin on, cubed
1 cup green sauce (recipe below)
2 tablespoons rice bran oil
1 onion, diced
1 teaspoon ground cumin
½ teaspoon turmeric
1-2 teaspoons garam masala
½ cup coconut milk
1 teaspoon mustard (optional)
½ teaspoon salt
¼ teaspoon black pepper
1 fresh mango, skinned and cut into 2cm cubes
Store bought roti
GREEN SEASONING
1 green capsicum, de-seeded and chopped roughly
1 stalk of celery, roughly chopped
3 spring onions, roughly chopped
1 bunch of fresh coriander (about 1 cup)
4 cloves garlic
1 tablespoon fresh thyme (or 1 teaspoon dried)
¼ - ½ cup water
½ teaspoon salt
Description
This curry is delicious and great for those who enjoy a milder curry. It has an East Indian influence and uses the one key ingredient so common to Caribbean cooking - the green seasoning mix.
Serves 4-6
Trinidad
Method
In a bowl, marinate the chicken in the green seasoning (ingredients beside and method below).
Meanwhile, heat the oil in a medium-sized, heavy based saucepan. Add the onion and sauté until soft then add the spices (cumin, turmeric, garam masala) and fry for 2-3 minutes until aromatic.
Add the chicken and green seasoning and stir until coated in the spice mix and simmer for 7-10 minutes or until the chicken is cooked through .
Finally add the coconut milk, mustard (if using), salt and pepper. Gently stir in the mango and heat through.
Serve with rice and roti.
GREEN SEASONING: Blend all ingredients in a blender or food processor.
Categories
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