Trinidad Chicken Curry
This curry is super simple to prepare but has a lot of flavour. You can dial the spiciness up or down, depending on what you fancy. But definite a great curry to try for your dinner tonight.
1 tsp garlic oil
1 red pepper
500g chicken thighs
4 tsps of Dunn’s River hot curry powder (or 2 if you fancy a less spicy version)
50 ml water
1 tbsp curry ketchup (or just normal ketchup if you don’t have it)
400ml of Dunn’s River coconut milk
Finely chop the onion.
Add the oil to a pan or wok and once heated, add the onion.
Slice the pepper into inch long pieces and add once the onion has softened.
Once the pepper has started to cook (it will start to lighten in colour slightly), mix the curry powder and the water into a runny paste and pour in.
Stir this quickly so it doesn’t stick and once it becomes more solid, add the diced chicken thighs.
Stir the chicken into the paste mix to coat it and once completely coated, add the curry ketchup and stir once more.
Then add the coconut milk.
Simmer for 20 – 30 minutes, until the curry is a much thicker consistency.
Serve with rice. I mixed beans and peas with my rice to give it a more authentic look and taste. This is such a lovely creamy Trinidad classic and I guarantee you will enjoy it.
This post is part of a collection celebrating Caribbean Food Week you can see my other recipes from the links below –
Disclosure: This is a collaborative post with Grace Foods.
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