Are you craving a vibrant, flavorful dish that transports you straight to the sunny shores of Trinidad and Tobago? Then look no further! This authentic Trinbagonian Curry Chicken recipe is bursting with aromatic spices and tender, succulent chicken. It's a perfect example of delicious dishes you can easily make at home, even if you're a beginner in the kitchen. This recipe provides quick dinner ideas perfect for a weeknight meal or a special occasion. Get ready to experience the magic of homemade cooking with this easy recipe!
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 scotch bonnet pepper, seeded and minced (or less, to taste)
- 1 tbsp curry powder (Trinidad style preferred, but any good quality will do)
- 1 tsp turmeric powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional, for extra heat)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1 cup coconut milk
- 2 tbsp vegetable oil
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
Instructions:
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Marinate the Chicken (Optional but Recommended): In a bowl, combine the chicken with 1 tbsp curry powder, ½ tsp turmeric, ½ tsp cumin, and salt. Mix well and let it marinate for at least 30 minutes, or even longer in the refrigerator for maximum flavor. This step is key for tender and flavorful chicken!
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Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Then, add the minced garlic and grated ginger and cook for another minute until fragrant.
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Bloom the Spices: Stir in the remaining curry powder, turmeric, cumin, coriander, black pepper, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and slightly toasted. This step is crucial for unlocking the full potential of your spices!
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Add Chicken and Tomatoes: Add the marinated chicken to the pot and cook until browned on all sides. Pour in the diced tomatoes (undrained) and chicken broth. Bring to a simmer.
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Simmer and Thicken: Reduce the heat to low, cover, and simmer for at least 30 minutes, or until the chicken is cooked through and tender. Stir in the coconut milk during the last 10 minutes of cooking. This will add creaminess and richness to the curry. Taste and adjust seasoning with salt as needed.
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Serve and Enjoy: Garnish with fresh cilantro and serve hot with cooked rice. The curry is even better the next day, so feel free to make it ahead of time!
Cooking Tips:
- For a milder curry, remove the seeds and membranes from the scotch bonnet pepper.
- Adjust the amount of cayenne pepper to control the spice level.
- Don’t be afraid to experiment with other vegetables like potatoes, carrots, or peas.
- For a richer flavor, use full-fat coconut milk.
Variations:
- Vegetable Curry: Substitute the chicken with your favorite vegetables, such as chickpeas, potatoes, and cauliflower.
- Beef Curry: Use beef cubes instead of chicken and adjust the cooking time accordingly.
- Spicy Curry: Add more scotch bonnet pepper or a pinch of chili flakes for extra heat.
Nutritional Information (per serving, approximate):
This will vary based on specific ingredients used. However, this recipe provides a good source of protein and healthy fats from the chicken and coconut milk. It is also rich in vitamins and minerals from the vegetables and spices. For precise nutritional information, use a nutrition calculator with your specific ingredient measurements.
This easy Trinbagonian Curry Chicken recipe is sure to become a family favorite. Its rich flavors and incredible aroma make it a truly satisfying and healthy meal. Enjoy this taste of the islands!