Wednesday, 17 September 2014

Trinidad chicken with festival and roti

The lovely Caribbean island of Trinidad is classed as a lesser antile island the Caribbean is an island closest to South America, just 12 miles from Venezuela.  Trinidad, culturally is one of the most diverse islands in the Caribbean with several ethnicities living in harmony including: black African, Indian and Chinese. Over 100 years ago, many individuals from India migrated to Trinidad to help with the rail network on the island and other Caribbean islands which has created a melting pot. Trinidad curry chicken, culinary is a match made in multicultural heaven traditional Caribbean recipes such as jerk chicken has equal status as curry chicken and roti in this island. Caribbean chicken curry is a fusion of migrants bringing their cuisine over to the Caribbean and it is made throughout the islands.
I love this curry, it's spicy, aromatic, flavoursome, hearty and reminds me of my childhood and holidays. I hope that you get to enjoy this recipe as much as me. There are several accompaniments which can be served with this, I chose fried festival and roti but this dish can be served with rice and naan bread.
Here is how my Trinidad chicken turned out:

Trinidad chicken curry and festival

Trinidad curry chicken

Recipe for Trinidad Chicken Curry
4 chicken legs, quartered
splash of lemon juice
2 handfuls of frozen mixed vegetables
150ml coconut
1 tbsp all purpose seasoning
scotch bonnet pepper, seeds removed
1 tbsp curry powder
1 onion
2 cloves of garlic
2-3tbsp oil
1 teaspoon all spice seasoning
1 large tomato
around 150ml water
stalk of thyme
Optional roti or naan

For the festival, make and cook according to packet instructions.

Wash the chicken with the lemon juice and pat dry with kitchen towel. Place the chicken in a bowl and slice the onion, garlic and add the all purpose seasoning, curry powder and all spice to the chicken, mix thoroughly. If possible, leave to marinade overnight. Heat a large pan (I use a dutchpot) and add 2-3 tbsp oil in the pan until hot, then add the chicken pieces alongside the onion and garlic, scotch bonnet pepper leave to brown on a low heat for 7 minutes each side. Once the chicken is browned, turn the fire on a low heat add the coconut milk cook for around 5 minutes then add the water. This may appear to be liquidy but trust me it will all cook down. Leave to cook for around 15 minutes and add the handful of mixed vegetables to the mix. Cook for another 10 minutes and serve with the festival and if desired, roti.



1 comment

  1. Hi gurl!

    What is 'all purpose seasoning' ? gonna give this chicken recipe a go!

    xoxo Emily


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