Our recipe is one of several Caribbean. Each island has its own version of curry. The Curry Chicken recipe is from Trinidad and is really Caribbean. The Indians came to this part of the world after slavery was abolished. Your kitchen went through a metamorphosis and the curry we cook today has no resemblance to those from India and Pakistan.
Caribbean Recipes - Curry Chicken
2 pounds chicken breast cut into bite-sized pieces 4 potatoespeeled and diced 1 large onion 1 1 / 2 ounces chopped. Curry powder 6 garlic cloves, minced 1 / 2 tsp. Hot Pepper Sauce 1 1 / 2 tsp. Salt or 2 cups water 1 / 4 cup vegetable oil flavor.
Secret Ingredient ... 3 tbsp. Tamarind paste, diced 1 large green mango or 3 tbsp. Lemon juice
The secret to a really special curry is fry stirring the dry powder for a few seconds before the meat. This process is the curry flavor, which is then absorbed in full from the meat.
* Heat theOil in a saucepan and then add the onion and garlic.
* Stir-fry for two minutes or until the onions are limp.
* Add salt and curry powder and continue stir-frying for about ten seconds more.
* Add the meat and stir to coat with the curry mixture.
* Cover the pan and let it cook for about five minutes, stirring at least twice during this time.
* The water, pepper sauce, tamarind paste and add potatoes and continue cooking over medium heat until the potatoesare soft and the meat is fully cooked. This takes about 25 minutes.
Cooking Tip: When you add lemon juice, not until the last ten minutes of cooking. The reason for this is because the lemon juice prevents the potatoes to quit.
Serve with roti or over hot cooked rice.
This recipe is one of my favorite Caribbean and I am sure you will enjoy as well.
You can do a lot more can be found on my website Caribbean Pepper Sauces.
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