Trini (ish) curry chicken
I thought I'd upload this to see whether it got rinsed or not. I'm English but I grew up around a lot of Caribbean people and have been into its various food cultures for a while. My main crimes against Trinidad for this one are probably that I left the chicken thighs whole on the bone and that I chunkayed the powdered spices after the onions and meat. This was my method for the curry-tips/criticism are very welcome.
- Made green seasoning: chadon beni, thyme, scallion, onion, green bell pepper (no pimentos sold here), garlic, ginger and scotch bonnet
- Skinned, cleaned, and marinated 1.4kg of chicken thighs overnight with 4 tbsp green seasoning, the juice of 1 lime, 2 tbsp curry powder and some salt and pepper
- Seared the chicken in an iron Dutch pot
- Built the flavour base: fried tsp mustard seeds then tsp cumin seeds and a 1/2 tsp methi seeds, added an onion and 2 scallion with some salt, added 2 tbsp curry powder with a tsp each turmeric and black pepper to toast and then added 4 garlic cloves, 2 scotch bonnet and about a tbsp ginger all finely chopped with 2 tbsp green seasoning
- Added a splash of water to deglaze the pot then threw in the chicken and 5 thyme sprigs before covering for 20 minutes to release the chicken water
- Added half a can (about 200ml) coconut milk, 1 carrot and 1 potato then covered for another 20 minutes
- Took the lid off and reduced the sauce for about ten minutes
- Garnished curry with chadon beni and served with white rice (not enough time to make roti), plantain, pear and tomato
Thoughts?