Categorized |Chicken

Ultimate Curry Chicken?

trinidad curry chickenA few months back I came across a wonderful video online of a fellow Trinbagonian living in the US who created a cooking video called “The Ultimate Curry Chicken” and though his method and ingredients of cooking curry chicken was a bit different than mine, I’m sure it was just as tasty. If you’ve watched my introduction video (click on “About” above) you’ll know that curry is not one of the things we grew up on and only years later when I moved to Canada and lived with my aunt, did I really start eating it. Don’t get me wrong, our mom is an excellent cook when it comes to anything curry, it’s just we didn’t have it as often. I’ve been lucky enough to have my mom close (about 1 hour away) the past few years, so over this time I’ve taken her recipe and made some slight changes to call it my own. BTW if you’re in the Toronto area and you’re looking to have some food catered (Trini dishes), be sure to contact me and I’ll not only get you some amazing food, but I’ll even hook you up with a nice discount. I’m not in the catering business, but my sister is and it seems she’s doing an amazing job with the rate her business is growing.

You’ll Need…

3 Lbs Chicken
3/4 tablespoon salt
dash black pepper
1/4 hot pepper (scotch bonnet, habanero or any hot pepper you like) *Optional.
heaping tablespoon curry powder (madras)
1/4 teaspoon roasted Geera (powder)
1 medium tomato diced
1 medium onion sliced
2 cloves garlic sliced
1 teaspoon green seasoning mix
2 + 1 tablespoon vegetable oil
Juice of 1 lime or lemon
1 1/2 cups water
6 tablespoons water (to cook curry)
1 scallion
Shado beni (see note below)

* I usually use dark meat (with bones) when cooking curry as I find that the overall taste of the finished dish is more tasty. However the recipe works just as well with white meat (may be a bit dry though)

* Since shado beni is not readily available to us in the city where I live (and I can’t grow it) I usually get some shipped to me and immediately after I get it, it goes into my freezer. Then whenever I’m cooking I break off a few leaves to add to my dish. So if you can get access to some at your local store, remember that freezing is also an option if you get a large package. I also find that the frozen leaves holds more flavour than if you were to puree the leaves as we do with green seasoning mix.

* If you don’t have the green seasoning the recipe calls for, feel free to use about a tablespoon of each of the following (chopped):
– cilantro
– thyme
– shallots
* Spanish thyme would also be a good addition if you can get access to it.

* In the recipe you notice that I cooked the frozen shado beni with the onions before adding the curry. If you’re using fresh shado beni you’ll get better results if you season the chicken with it, rather than cooking it as I did. If you don’t have any shado beni, you can also substitute cilantro for it (add about 2-3 tablespoon chopped to the seasoned chicken)

I got a package of chicken legs with back attached, so this means I had to cut it into serving size pieces before I could get started. After I cut the chicken into pieces  it was placed in a bowl with some water and the juice of the lime (see ingredients above) to be washed. I then drained out the water and squeezed it as dry as I could.

chicken for curry recipe

seasoned chicken for curry

The next step is to season the chicken and allow it to marinate for a couple hours. Add the salt, black pepper, tomato, green seasoning, and scallion (chopped) to the bowl with the chicken and stir so everything gets coated.

seasoned trini curry chicken recipe

After it’s been marinating for a couple hrs, it’s time to start cooking. In a fairly large pan, heat the oil (2 tablespoon) on high heat and get prepared to add the sliced onions, garlic and hot pepper. Allow this to cook for a few minutes until the onions go soft and start to go a bit brown. I then turn the heat to medium and add a few leaves of the frozen shado beni to the pot followed by the curry and geera (cumin) and stir. You may notice that the pot is “dry”, this is when I add another tablespoon of oil to the pot so nothing sticks. The next step is to add the 6 tablespoons of water, turn the heat down and allow this to cook for a couple minutes. This will bring out the true aroma of the curry.

how to curry chicken

frying curry for chicken recipe

jamaican curry chicken

As the liquid burns off it’s time to start adding the pieces of seasoned chicken to the pot. Turn the heat back up to high and stir each piece so it get’s in contact with the cooked curry. After you’ve added all the seasoned chicken, turn the heat to medium-low and cover the pot.

trini curry chicken

guyana chicken curry

You’ll notice that the chicken will spring it’s own juices, so after 15 minutes remove the lid and turn the heat up to high. We’ll now burn off that liquid. As the liquid burns off from the pot (make sure you keep stirring) you’ll see nothing but a bit of oil at the bottom with a sort of curry paste (this is the good stuff).

In the same bowl you seasoned the chicken add the 1 1/2 cups of water so we can pick up any remaining seasoning that was left behind. Now add the water from the bowl to the pot to continue the cooking process.

ultimate curry chicken

Bring to a boil, then lower the heat to a gentle simmer with the pot covered (stir occasionally). After 20 minutes, remove the cover and check the sauce or gravy to see if it’s the consistency you like. Usually I have to turn the heat up a bit to reduce the curry sauce as I like it a bit thick.

trinidad curry chicken

curry chicken recipe

I’m sure many of you may have a different way of making curry chicken or as our friends from Guyana say “chicken curry” , so I encourage you to share you method with us in the comments box below this post. Don’t forget to also join us on facebook below:

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Recipe Name
The Ultimate Curry Chicken Recipe.
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37 Responses to “Ultimate Curry Chicken?”

  1. I love curry so i enjoyed this recipe.

  2. Hi again!

    An old trick from our grand-mothers is to add strong tea instead of water, it is amazing the flavours it brings out. Try it! You’ll love it!

  3. Hi,

    I noticed you never add coconut milk to the curry recipes you have posted, I know it’s customary to add it into Thai curries but I also add it to the West Indian curries and it is wonderful. It makes for a very smooth sauce and it helps balance out all the spices. Try it nah! Lol…..(I’m married to a Guyanese)!

  4. Isabelle says:

    This curry chicken is the best I’ve had and made ever. It tasted so authentic, I couldn’t believe I cooked it myself. The whole family enjoyed it! Thanks for sharing your amazing recipes.

  5. Raquel says:

    Call me crazy but that Shadow Beni looks a lot like Cilantro…

  6. Kristy says:

    We were able to find shado beni at our Asian store.. They call it NGO GAI.. I hope that’s helpful!

  7. korease says:

    I spent my money a while back going to the Jamaican or of course our Tobago Roti Shops in the U.S.A. Chris you have allowed me to make this food and I am not missing those restaurants. Sometimes their fod had way too much salt. You allow us to cut back on salt if we want of if needed our choice. I can now make curry dishes and represent my adult life. I am a cooking Wife and Mom. This is an amazing recipe.

  8. crystal says:

    we women and men are encouraged by your cooking…ya know chases the laziness out us us…LETS COOK!!!

  9. Linda Pilus says:

    Thanks for your cooking guidance. You are the best Caribbean chef on you tube.
    What is a replacement for shadow benny here in North America?
    Do you have a recipe for that green sauce? What is your opinion of dried thyme? how much should I use if I use dry ingredient over fresh herb?
    I suggest that you not use metal spoons on metal pans and pots. Recommend u use wooden spoons. I congratulate you for not tapping the edge of pot with your spoon. I believe it is not good for the pot when you use a lid as the seal between pot and lid becomes damaged.
    Additionally, you have my gratitude for not mixing in plastic containers. I fear that plastic containers can leech carcinogenic
    materials into food from either scraping container and from the stronger herbs and spices.

  10. Mary says:

    Good day, Thank you for your informative vids. Just one quick question- Can I add pumpkin and chick peas here or would that impact on the flavor? Thank you.

  11. Shalonda Sanders says:

    Chris OMG!!!!!! II have never been so please to meet someone on line….LOL we’ll I’m a custom to making your delicious recipes..keep it coming

  12. Elle says:

    Hey im a JWU Culinary students and i was actuallt using your website for recipies for a project but i was wondering if you have the portion servings size for your recipes?

  13. Tiffany says:

    Hey Chris I really look forward to you emails it helps me plan my dinners. I made the curry chicken tonight it was great I left out a couple things but turned out really nice thanks chris was on the menu for tommorrow?

  14. Alex says:

    Paula your an idiot this is a carribbean curry not a Thai curry I think you have too much curry and its gone to your brain.

  15. Arthy says:

    I would like to know to make jerk chicken curry without using oven


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