Photo by Cynthia Nelson
You haven't had curry until you've had Trinidad curry. It's different from the traditional East Indian curry however it tastes just as great. It can be applied to different types of meats such as goat, duck and shrimp. The following recipe is for curried chicken.
Recipe:
INGREDIENTS:
1- 3 kilograms chicken cut into bite sized pieces.
1-bundle of fresh chives (or about 1 and a half cup chopped chives.)
2-hot scotch bonnet peppers or ten(10) redhot chillies if you really love pepper.
1 tbs vegetable oil.
3-teaspoon yellow curry powder.
1-teaspoon amchar massala.
1-teaspoon roasted ground cumin(geera).
1-teaspoon tumeric.
4- cloves garlic.
half- teaspoon ground black pepper.
1 bundle of chadon beni or cilantro.
METHOD:
1. Thoroughly clean and wash the meat.
2. In a blender combine the garlic, chives, chadon beni and peppers with a small amount of water and blend until smooth.
3. Season the meat with all the blended ingredients.
4. Heat the oil in a pot.
5. When the oil starts to smoulder add one clove of peeled unchopped carlic to the oil. Add the curry. massala, geera and tumeric.
6. Add about 1/4 cup water to make a paste and cook for about 4 minutes or so.
7. Add the meat.
8. Cover and allow to simmer until all the liquid dries out.
9. Combine the remaining ingredients and add to the pot together with about two cups of water and cook until the meat is thoroughly cooked. The chicken can be finished with a curry gravy to be served with rice or be can cooked dry as well.
Hasley Crawford won Trinidad's first Olympic gold
medal at the Montreal Olympics in 1976 in the 100 meter race.