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Dad's Curried Chicken

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By Ramin Ganeshram

Posted July 23rd, 2007

This article is reprinted with permission from Sweet Hands: Island Cooking From Trinidad And Tobago (Hippocrene Cookbook Library), by Ramin Ganeshram, (2006, Hippocrene Boooks)

Sweet Hands: Island Cooking From Trinidad And Tobago (Hippocrene Cookbook Library)

Servings:	8
Author Notes:	East Indians account for nearly half the population of Trinidad and curry is a staple ingredient throughout the country. Religious food proscriptions against beef and pork among Trinidad East Indians of Hindu and Muslim descent make chicken the most widely consumed meat, so it's only natural that curried chicken is practically a national dish. This is my father's version.
Ingredients:	1 chicken, cut into 8 pieces, skin removed juice of 1/2 lemon 2 tablespoons green seasoning 1 teaspoon salt 1 Scotch bonnet pepper, minced 2 cloves garlic, crushed 1/4 cup curry powder 2 tablespoons canola oil 1 medium-size onion, diced 1 cup chicken stock or water
Instructions:	Place the chicken pieces in a bowl and mix with lemon juice. Drain, rinse the chicken with cold water, and rinse again. Remove the chicken from the bowl and pat dry with paper towels. Place the chicken in another bowl with the green seasoning, salt, hot pepper, and garlic. Toss well to coat and place in the refrigerator for at least 30 minutes but ideally overnight. Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat. Do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock, cover, and simmer for 30 to 40 minutes, or until the chicken is tender. Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.