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Home > Trinidad-Style Curry Chicken Recipe

Trinidad-Style Curry Chicken Recipe


  • 1-½ whole chicken
  • 1 clove fresh garlic minced or a jar of pureed garlic
  • garlic powder
  • salt
  • black pepper
  • olive oil
  • Chief's Trinidadian curry powder (or brand of choice)
  • fresh thyme
  • 1 can coconut milk
  • 1 bottle of Heineken (or beer of choice)
  • Lawry's season salt
  • 1 fresh lemon
  • 1 or 2 large onions, chopped
  • ranch dressing (optional)
  • vinegar
  • 1 to 4 Scotch bonnet, bird and/or habañero peppers, chopped
  • bunch of shadow benny or cilantro

Wash chicken well with lemon juice and vinegar. Drain all liquid from chicken. Cut chicken into small pieces and place in a metal bowl. Season chicken with a dash of garlic powder, curry, black pepper, Lawry's season salt (a "must"), a little regular salt, a few drops of Heinekin (or other beer). Mix it all up with your hands. Stab the chicken with a knife to allow the seasoning to penetrate. A dash more beer. No onions yet. Soak in fridge overnight for best results.

In a blender mix the minced or pureed garlic, chopped onions, peppers, shadow benny (or cilantro). Cover the bottom of a heavy metal pot with enough olive oil then heat to a sizzle. Add mixture from blender, a dash more curry. The hot oil will take the heat out of the peppers while retaining the flavor. Add seasoned chicken to frying mixture, a dash more curry, then cover pot. Sizzle chicken until it gets yellow. Don't add water. Let chicken spring its own juice. Stir in 1 can of cocunut milk. Let simmer for appx. 25 minutes. Let the chicken cook on a slow fire until done. Toward the end of cooking time add lemon juice and some more beer. Serve piping hot over mound of white rice!

See Chris's Ultimate Curry Chicken Recipe

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