Updated: May 25
This year will mark 7 years that I have been away from my first home, 🇹🇹 sweet T&T.
The Republic of Trinidad & Tobago can be found in the West Indies just off the Northeast coast of Venezuela.
As an immigrant living in the United States, I have learned to appreciate the new foods and adapted to the New England weather.
But a part of me will always miss my first home.
Such a diverse culture and melting pot for so many creeds and races.
I was fortunate to learn the basics of cooking in high school and the passion for baking and cooking so many cultural foods started there.
As I sit here in the pandemic I craved a bit of home.
These are the ingredients you will need. I have attached an additional recipe for the marinating of the chicken.
Trini Style Curried Chicken
3 lbs chicken breasts, cut into small pieces
1 1/2 teaspoons garlic, minced
1/3 cup green seasoning*
1 tablespoon goya cilantro cooking base
1 teaspoon garlic salt
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
1/2 cup canned chopped tomatoes
1/2 onion, chopped
1 tablespoon vegetable oil
4 tablespoons curry powder
1/2 cup hot water*
Cut the chicken into small pieces. In a medium-sized bowl, marinate the chicken with garlic, garlic salt, green seasonings, and black pepper.
Let the chicken marinate for about 35 minutes. If you do have time to prep do this overnight as it is preferable.
Heat the vegetable oil inside a medium-sized pot. The heat should be on medium-high.
In a small bowl add your curry powder and 1/4 cup hot water. Whisk until smooth and add this liquid to the hot oil and cook for about 3 minutes until the gravy has cooked thoroughly and has thickened a bit.
Add your marinated chicken and stir to coat in the curry. Allow all the liquids to be absorbed by the chicken, stir well.
Add chopped tomatoes and the chopped onion into the pot and cook for about a minute or two.
Lower the heat to medium, cover the pot and cook until the chicken is tender. Add additional 1/4 cup water to the sauce as needed. ( Should you have too many liquids, using a ladle remove the excess liquids until the sauce gets to the desired consistency. You want it to be a thick gravy consistency.
Adjust salt and pepper to taste.
Add a pimento pepper or two to add some heat to the curry if this is your thang.
Turn the heat off and serve with your favorite sides.
I was limited on my cookware but adapted and overcame that by being a bit inventive to say the least.
East Indian food is one of the staples back in Trinidad. And boy do I miss driving into the parking lot of one of my favorite curry shops.
I created this curry chicken with homemade buss up shut (paratha roti), bodi, pumpkin, and curry potato and Channa (garbanzo) because I needed the full spread to get the effect of stopping into my favorite shop and getting all my favorite side dishes.
Now for those who are wondering why green seasonings? This is the right of passage of living in the Caribbean and cooking flavorful foods. You clean and prep your meats and always marinate those meats. The longer they sit soaking in the spices and herbs the better the taste.
Green Seasonings *
½ bundle of fresh cilantro
10 garlic cloves
½ bundle fresh parsley
4 tablespoons fresh thyme
1/2 cup vinegar
1 teaspoon crushed ginger
Wash and prep all your fresh ingredients.
Peel and clean the cloves.
Place all the ingredients into a food processor or blender.
Pulse until all the ingredients have blended together.
Place into a sanitized ball jar and store it in the fridge until ready to use.
It should last about a week or two depending on how often you marinate your meats.
I love having this green seasoning in the refrigerator because I add it to a lot of my dishes. Most times if I am prepping my meals in advance.
I will portion my meats into Ziploc bags with the green seasonings, date, and freeze.
What are some of your favorite dishes where you are from? Comment below, I would love to hear.