Follow these steps for perfect results
whole chicken
cut into pieces
garlic
minced
green seasoning
minced
salt
to taste
hot pepper
to taste
vegetable oil
curry powder
tomato
chopped
onion
chopped
hot water
Cut chicken into small pieces.
Season chicken with minced garlic, green seasoning, salt, and hot pepper.
Marinate the seasoned chicken for at least 30 minutes.
Heat vegetable oil in an iron pot or skillet over medium-high heat.
Mix curry powder with 1/4 cup of water until smooth.
Add the curry paste to the hot oil and cook for about 2 minutes, stirring constantly.
Add the marinated chicken to the pot and stir to coat it evenly with the curry mixture.
Cook the chicken until the water dries out, stirring well for approximately 10 minutes.
Add chopped tomatoes and onion to the pot.
Cook for about a minute, stirring to combine.
Stir in 1/2 cup of hot water.
Lower the heat to medium, cover the pot, and cook until the chicken is tender.
If more sauce is desired, add a little more water as needed.
Adjust the seasoning with salt and hot pepper to your liking.
Serve hot.
Expert advice for the best results
For a richer flavor, use bone-in chicken pieces.
Adjust the amount of hot pepper to your desired level of spiciness.
Allow the chicken to marinate for several hours or overnight for the best flavor.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve in a bowl with rice, garnished with fresh cilantro.
Serve with rice and peas.
Serve with roti.
Serve with a side of coleslaw.
Pairs well with the spiciness.
The acidity cuts through the richness of the curry.
Discover the story behind this recipe
A staple dish in Trinidadian cuisine, often served at family gatherings and celebrations.
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