Trini Curry Chicken

Trini curry chicken is one of my favorite ways to eat chicken and its relatively simple to make. Its really good with dhal and rice or with dhalpourie. 

Recipe:

Cuisine:        Trinidadian Indian 

Good for:      Lunch

Category:     Protein     

Time:           6hours, 30 mins prep, 45mins cook, 4 hours marinate

Serves:        4-4

Skill:            Easy

Heat:           adjustable

1 chicken cut into small pieces

3 limes juiced

3tb ghee or coconut oil

¼c curry powder (I used kala madras curry  but use any trini curry powder like chief or chatak)

1tb + 1tsp ginger minced

1tb + 1tsp garlic minced

8 pimento chopped

1 hot pepper whole

¼c bandania chopped

3 tb celery stems and leaves separated

Hot Water as needed

Salt to taste

Marinade

1tb salt

1 head garlic minced

2tb ginger minced

½c bandania (culantro or subst cilantro)

¼c +1tb celery minced

¼c chive chopped

1 hot pepper minced

1 tsp chilli powder

½tsp black pepper 

Procedure

• Put cut chicken in a large bowl add juice of 1½ limes and add water to almost cover chicken and wash for a few minutes. Drain and repeat with rest of lime juice and fresh water. Drain completely.
• Mix all marinade ingredients together and add to drained chicken. Leave in fridge to marinate for at least a couple hours or overnight.
• Put oil in pan and heat. Add curry powder to ½c water and add to hot oil. Cook for a few minutes till curry has cooked and smells amazing. Add more water if necessary sticking
• Add celery stems, ginger and garlic cook for a few minutes. Add pimentos and cook for another few minutes.
• Add marinated chicken that has come to room temperature and stir to coat in curry mixture. Add a few tsp of water if curry is sticking.
•  Add 2tb bandania and whole hot pepper. Cover let cook on medium low heat for 15 to 20 minutes. It should make it's own water. 
• If water has evaporated you can add ¼c at a time. Let cook for 45 mins till the meat leaves the bone. 
• Once meat is cooked add rest of bandania and celery leaves and take off heat. 
• Add extra salt to taste.