No.1 Trini Curry Powder Seasoning Delicious

Chief Traditional Trinidadian Curry Powder

Net Wt. 85g contents

This curry is very rich, in texture, colour, flavour and smell, for the best flavour consider marinating, use best practices when marinating.  We recommend over night but at a minimum 1hr. If you have a curry powder in your pantry, you should highly consider adding this Caribbean curry powder. It will brighten up and add that unique Caribbean flavour to your dishes. Use this product on poultry, meats, fish and vegetables. We have a range of Trinidadian sauces to accompany your Curry creation.

Curry chicken is a favourite, watch this!

Experience the vibrant flavours of Trinidad & Tobago with our Trinidad-Style Curry Chicken recipe, featuring the renowned Chief Curry Powder. This dish brings the essence of the Caribbean to your kitchen, perfect for a hearty family meal or a special gathering.

Ingredients:

• (900g) chicken, cut into pieces (bone-in or boneless)
• 3 tbsp Chief Curry Powder
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 scallions, chopped
• 2 sprigs thyme
• 1 Scotch Bonnet pepper, chopped (optional for extra heat)
• 2 medium potatoes, peeled and cubed
• 1 large tomato, chopped
• 1 cup coconut milk
• 1 cup chicken broth or water
• 1 tbsp fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions:

Prepare the Chicken: In a large bowl, season the chicken pieces with salt, pepper, and 1 tablespoon of Chief Curry Powder. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 30 minutes, preferably longer for more intense flavour.

Make the Curry Base: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic, grated ginger, scallions, thyme, and Scotch Bonnet pepper (if using), and cook for an additional 2 minutes.

Toast the Curry Powder: Push the sautéed ingredients to one side of the pot and add the remaining Chief Curry Powder directly to the oil. Stir constantly for about 1-2 minutes until the curry powder is fragrant and slightly darkened. This process helps to release the full flavour of the spices.

Cook the Chicken: Add the seasoned chicken pieces to the pot, stirring well to coat them with the curry mixture. Cook for about 5-7 minutes, allowing the chicken to brown slightly.

Add Liquids and Simmer: Pour in the coconut milk and chicken broth (or water), stirring to combine. Add the chopped tomato and cubed potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender, and the potatoes are soft.

Adjust Seasoning: Taste the curry and adjust the seasoning with salt and pepper as needed. If the sauce is too thick, you can add a little more broth or water to reach your desired consistency.

Garnish and Serve: Once the curry is ready, sprinkle fresh chopped cilantro over the top for a burst of colour and flavour.

Enjoy Your Meal: Serve the Trinidad-Style Curry Chicken hot with steamed white rice, rice and peas, or roti. Complement your meal with a side of fried plantains or a fresh green salad for a complete Caribbean dining experience.