Trinidad Chicken Curry

This curry is delicious and great for those who enjoy a milder curry. It has an East Indian influence and uses the one key ingredient so common to Caribbean cooking - the green seasoning mix.

Prep Time 15 minutes
Cook Time 20 minutes
Marinate 1 hour
Total Time 1 hour 35 minutes
Course Dinner, Lunch
Servings 4 people

Ingredients
 
 

For the Chicken Curry:

  • 3 Tegel Chicken Breasts skin on, cubed
  • 1 cup green sauce recipe below
  • 2 tbsp rice bran oil
  • 1 Onion diced
  • 1 tsp Ground cumin
  • ½ tsp Turmeric
  • 1-2 tsp garam masala
  • ½ cup coconut milk
  • 1 tsp mustard optional
  • ½ tsp salt
  • ¼ tsp Black Pepper
  • 1 fresh mango skinned & cut into 2cm cubes
  • Store bought roti

For the Green Seasoning:

  • 1 green capsicum de-seeded & chopped roughly
  • 1 stalk celery roughly chopped
  • 3 Spring onions roughly chopped
  • 1 cup Superb Herb Fresh Coriander
  • 4 cloves garlic
  • 1 tbsp fresh thyme or 1 tsp dried
  • ¼ - ½ cup water
  • ½ tsp salt

Instructions
 

For the Chicken Curry:

  • In a bowl, marinate the chicken in the green seasoning (recipe below).
  • Meanwhile, heat the oil in a medium-sized, heavy based saucepan. Add the onion and sauté until soft then add the spices (cumin, turmeric, garam masala) and fry for 2-3 minutes until aromatic.
  • Add the chicken and green seasoning and stir until coated in the spice mix and simmer for 7-10 minutes or until the chicken is cooked through.
  • Finally add the coconut milk, mustard (if using), salt and pepper.
  • Gently stir in the mango and heat through.
  • Serve with rice and roti.

For the Green Seasoning:

  • Blend all ingredients in a blender or food processor.
Tried this recipe?Let us know how it was!

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