Trini Curry Chicken
I first came across Trini Curry Chicken when researching Indian diaspora recipes. The melding of Indian spices and the Caribbean flavours of thyme and habanero
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Cooking tools:
- Spice grinder
- Blender
- Skillet
- Airtight container
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Stove
- Refrigerator
Ingredients
- 4 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp mustard seeds
- 1 tbsp fenugreek seeds
- 1 tbsp whole black peppercorns
- 5 cloves
- 6 green cardamom - seeds only
- 5 tbsp turmeric powder
- 1 green chili chopped
- 3 tbsp spring onion chopped
- 2 tbsp coriander leaves
- 2 tbsp thyme leaves
- 1 tbsp parsley leaves
- 3 cloves garlic chopped
- 1 tsp white vinegar
- a splash of water
- 400 g skinless chicken thigh cleaned and cut into three
- 1/2 lime juiced
- 2 tbsp vegetable oil
- 1/2 onion sliced
- 2 tbsp Trinidad curry powder
- 1 whole habanero chili
- 1 tbsp chicken stock concentrate
- salt to taste
- water
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