← Nouns Cooking · Caribbean

Ingredients

• 1.2 kg bone-in chicken pieces (thighs and drumsticks), skin removed, cut into smaller pieces
• 1 handful coriander (or chadon beni), chopped, divided
• 3 Spring onion, chopped
• 5 cloves Garlic, minced
• 1 tsp Salt
• 3 tbsp Caribbean or madras curry powder, divided
• 1 tsp ground roasted cumin (geera)
• 3 tbsp Vegetable oil
• 1 Onion, sliced
• ½ Scotch bonnet chilli, minced
• 3 Potato, peeled and quartered
• 500 ml hot water
• 1 tsp Garam masala (optional)

Method

1. Mix the chicken with half the coriander, the spring onion, garlic, salt and 1 tbsp of the curry powder. Cover and chill for at least 1 hour.
2. Stir the rest of the curry powder and the cumin with 4 tbsp of water to make a paste. Heat the oil in a heavy pot over medium heat, fry the onion for 3 min, then add the paste and scotch bonnet.
3. Cook the paste, stirring, for 3–4 min until the water evaporates, it darkens slightly and the oil separates. Trinis call this "bunjaying" the curry, and it takes away the raw, grainy taste.
4. Add the chicken and turn to coat in the curry. Cover and cook for 5 min over medium heat so the meat releases its juices.
5. Add the potatoes and hot water, bring to a boil, then cover and simmer for 30 min, until the potatoes are soft and the chicken reaches 75°C (165°F).
6. Uncover and simmer for 5 min more, pressing a few potato pieces against the side to thicken the gravy. Stir in the garam masala, if using, and the rest of the coriander.

Tips

• Check the curry powder label if you need it gluten-free; a few blends contain flour.
• Serve with buss-up-shut or dhalpuri roti, or plain rice with pepper sauce on the side.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

CaribbeanPot.com Simply Trini Cooking