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Our Caribbean Recipe is one of several. Every Island has their version of curry. This curry chicken recipe comes from Trinidad and is genuinely Caribbean. The East Indians came to this portion of the world after slavery was abolished. Their cuisine went through a metamorphosis and the curry that we cook today bears no resemblance to the ones from India and Pakistan. Caribbean Recipes – CURRY CHICKEN 2 lb. Chicken breast cut into bite sized pieces 4 potatoes peeled and diced 1 huge onion chopped 1 1/2 ozs. Curry powder 6 cloves garlic minced 1/2 tsp. Hot pepper sauce 1 1/2 tsp. Salt or to taste 2 cups water 1/4 cup vegetable oil. Secret Ingredient… 3 tbsp. Tamarind paste, 1 huge green mango diced or 3 tbsp. lemon juice The mystery to making a actually special curry is to stir-fry the arid powder for a few seconds before adding the meat. This procedure releases the curry flavour which is then absorbed in full by the meat. * Heat the oil in a saucepan and then add the onion and garlic. * Stir-fry for two minutes or until the onions go limp. * Add the salt and curry powder and carry on stir frying for in regards to ten seconds more. * Add the meat and stir to coat with the curry mixture. * Cover the saucepan and let it cook for with regards to five minutes, stirring at least twice for the duration of this time. * Add the water, pepper sauce, tamarind paste and potatoes and carry on to cook on medium heat until the potatoes are soft and the meat is wholly cooked. This ought to take approximately 25 minutes. Cooking tip: When using lemon juice, do not add until the final ten minutes of cooking. The reason of this, is because the lemon juice prevents the potatoes from getting soft. Serve with roti or over hot boiled rice. This Caribbean Recipe is one of my favourites and I am sure that you will take delight in it as well. You may find a heap of more at my Caribbean Pepper Sauces Website. |
