Trinidadian Chicken Curry, taken from the Flavorista
Ingredients
2 tsp. sea salt
3/4 tsp. ground black pepper
1 tsp. yellow mustard
1 medium onion, quartered, divided
1 tomato, cored and quartered
8 cloves garlic
1 small jalapeno pepper, seeded and quartered
1/3 cup fresh cilantro
8 boneless, skinless chicken thighs, trimmed of excess fat
2 Tbsp. curry powder
2 tsp. turmeric
2 Tbsp. canola oil
6 medium waxy potatoes, peeled and cut into 1-inch chunks (about 4 cups of potatoes)
1 (14-oz) can regular or light coconut milk.
Directions
Add the salt, black pepper, mustard, half of the onion, tomato, garlic, jalapeno and cilantro to the bowl of a food processor. Pulse until coarsely chopped like a chunky, fresh salsa.
Place chicken in a large bowl, pour the vegetable mixture over the chicken. Stir or mix with hands until the chicken is coated with the vegetables. Refrigerate the chicken and vegetables for at least 2 hours or as long as 6 hours.
When ready to start cooking, make the curry slurry: Add the curry powder, turmeric and 3/4 cup warm water to a mixing bowl. Whisk until blended. Finely chop the remaining onion and set aside.
In a large, heavy pot, heat the oil over medium-low heat. Pour in the curry slurry and cook for a few minutes, stirring constantly. As the water evaporates, the curry slurry will darken slightly.
When the curry slurry has become a thick paste, add the remaining onion. Allow the onion to soften slightly, then add in the chicken and all the vegetables. Stir to coat the chicken and cook for five minutes. Add the potatoes and coconut milk. Stir until evenly blended.
Add 1 cup of water. Bring the mixture to a simmer. Cook, stirring occasionally, until the potatoes are fork tender and the chicken is cooked through, 25 – 30 minutes. Before serving, taste and adjust seasonings, if necessary.
Ingredients
2 tsp. sea salt
3/4 tsp. ground black pepper
1 tsp. yellow mustard
1 medium onion, quartered, divided
1 tomato, cored and quartered
8 cloves garlic
1 small jalapeno pepper, seeded and quartered
1/3 cup fresh cilantro
8 boneless, skinless chicken thighs, trimmed of excess fat
2 Tbsp. curry powder
2 tsp. turmeric
2 Tbsp. canola oil
6 medium waxy potatoes, peeled and cut into 1-inch chunks (about 4 cups of potatoes)
1 (14-oz) can regular or light coconut milk.
Directions
Add the salt, black pepper, mustard, half of the onion, tomato, garlic, jalapeno and cilantro to the bowl of a food processor. Pulse until coarsely chopped like a chunky, fresh salsa.
Place chicken in a large bowl, pour the vegetable mixture over the chicken. Stir or mix with hands until the chicken is coated with the vegetables. Refrigerate the chicken and vegetables for at least 2 hours or as long as 6 hours.
When ready to start cooking, make the curry slurry: Add the curry powder, turmeric and 3/4 cup warm water to a mixing bowl. Whisk until blended. Finely chop the remaining onion and set aside.
In a large, heavy pot, heat the oil over medium-low heat. Pour in the curry slurry and cook for a few minutes, stirring constantly. As the water evaporates, the curry slurry will darken slightly.
When the curry slurry has become a thick paste, add the remaining onion. Allow the onion to soften slightly, then add in the chicken and all the vegetables. Stir to coat the chicken and cook for five minutes. Add the potatoes and coconut milk. Stir until evenly blended.
Add 1 cup of water. Bring the mixture to a simmer. Cook, stirring occasionally, until the potatoes are fork tender and the chicken is cooked through, 25 – 30 minutes. Before serving, taste and adjust seasonings, if necessary.
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