Trinidadian Curry Chicken or Goat, a bowl of curry, rice and pita bread
  • Prep 45 min
  • Cook 45 min
  • Makes 6 to 8

Ingredients

  • 3 lbs of chicken or goat
  • 1 teaspoon of minced garlic
  • 2 tablespoons of green seasoning
  • 1 teaspoon of salt
  • 1/2 teaspoon pepper sauce
  • 3-4 tablespoons curry powder
  • 1/2 cup of chopped onions
  • 1/2 cup of hot water
  • 2 medium potatoes, cubed (not in the original notebook, named in step 9 but absent from his list; 2 potatoes is the standard quantity at this meat weight)
  • 1 to 2 carrots, sliced (not in the original notebook, named in step 9 but absent from his list; carrots are his own addition, most Trini curry uses potato alone)
  • Lime and vinegar, for rinsing the meat (not in the original notebook, step 2 rinses with both and neither is in his list)
  • Oil for the pan (not in the original notebook, step 4 heats oil and there is none in his list)

Method

  1. Cut the chicken or goat into small pieces
  2. Rinse with lime and vinegar
  3. Season with garlic, onion and green seasoning, then leave for 30 minutes
  4. Heat oil in a pan
  5. Cook the remaining onions and garlic until fragrant
  6. Mix the curry powder with hot water
  7. Add the curry mix to the hot oil
  8. Add the chicken or goat and cook until the water dries out
  9. Add the chopped potatoes and carrots
  10. Add some water if needed
  11. Cook until tender

Why is the curry powder mixed with water first?

The powder is slaked with hot water into a paste, and the paste is cooked hard in hot oil before the meat goes in. Trini cooks call this chunkay. It takes the raw edge off the spice and gives the pot its toasted taste.

How long does it really take?

Chicken is tender about forty-five minutes after it goes in. Goat needs an hour and a half to two and a half hours of wet braising, or about forty-five minutes under pressure.

Check the liquid every half hour on the long version.

More recipes