What's more trini than curried chicken? Growing up this dish was a regular food, nothing "exotic" about it to me. So let's take that fear or curry being weird or foreign away and replace it with just another meal on a Tuesday afternoon.
- 3 Chicken Breast; cut into large cubes
- 1 large onion; course chop
- 3 garlic cloves; minced
- 2 tsp ginger; minced
- 2 tbsp CHIEF curry powder
- 1 tbsp Organic No Salt Seasoning
- 1 tsp Thyme
- 1 tsp ground cumin
- 2 tbsp green seasoning
- 2 tsp pepper sauce
Combine all ingredients in large bowl, mix thoroughly, cover and marinated for 1-3hrs or over night in the refrigerator.
- 4 large potatoes; cut into cubes
- 1 16oz can Channa (Chick Peas); washed and drained
- 1 tsp red pepper flakes
- 1 tbsp CHIEF curry powder; plus 3 tbsp
- 1 C chicken stock
- 1 cube chicken bouillon
- In cast iron pot or dutch oven, coat the pot or pan with Olive Oil and sprinkle with the red pepper flakes and 1 tbsp curry powder. Turn on heat to medium high.
- When the curry powder and red pepper flakes start to sizzle, add in the marinated seasoned chicken breast. Stir the pot to coat the chicken with the toasted curry powder.
- Add half the chicken stock, cover the pot and allow the chicken to cook for 5 mins.
- Uncover pot and add potatoes, channa, bouillon cube, remaining curry powder and chicken stock, bring the pot to the simmer and taste for salt and seasoning (adjust as necessary, add in more curry powder of you want more spice).
- Turn the heat down to low and allow to simmer-cook until the potatoes are tender. (If you want more gravy add more liquid)
Turn off heat and serve with rice of roti skins.