Aye's Trini Style Curry Chicken
"Been cookin' with the sauce, Chef Curry with the pot..."
Curry is a very distinct flavor and the aroma is unmistakable (our kitchen still smells like curry). However, the spice is not one of it's own but rather a combination of cumin, coriander, turmeric, and chili peppers. The only curries I've tasted in my lifetime have been Thai curry and Caribbean curry, and while each of these have several of their own variances, I went the more Caribbean route with my recipe. My aunt, who is from Trinidad, makes the best and spiciest caribbean dishes I've had, and this time I've decided to take my hand at it.
Cheffin' Up Some Curry
8 chicken thighs
1 habanero (or scotch bonnet) pepper
3 tbsp mild curry powder
2 tbsp cumin
3 garlic cloves
1/2 yellow onion (or white onion)
1/2 cup cilantro
2 tsp thyme
2 tsp cayenne pepper
2 tsp salt
2 tsp black pepper
1/4 olive oil (or any oil on hand)
***1/2 cup of chicken stock
1. After cleaning and rinsing your chicken, place it in a large plastic storage bag and set to the side.
2. In a blender or food processor, add the peeled garlic cloves, the peppers, the cilantro (just rip off from the bunch), the onion (very roughly chopped), and the chicken stock.
3. Blend until the mixture is chunky but pretty fluid.
4. Add the spices and seasonings to the blender as well as the oil.
5. Blend until completely incorporated.
6. Add the completed marinade into the plastic storage bag with the chicken. Marinate for up to 24 hours.
7. Place the marinated chicken on a sheet pan or in a baking dish.
8. Bake at 375 degrees until fully cooked (around 90 minutes).
***Add more chicken stock if it's a deeper baking dish for the marinade to get saucy around the chicken.
Here are a few tips based on preference:
- Add more chicken stock when preparing the marinade and set some aside from the chicken. Heat this on the stove and add on your chicken once it's finished cooking.
- Add more chiles if you prefer a spicier curry.
- If you decide to cook this on the stove, cut up potatoes and raise the amount of oil and liquid (can be water or stock).
- Use any cut of chicken you prefer, but remember: you will just have to adjust cook time to avoid drying out
When you're chicken is finished, pair it with a starch such as rice or potatoes to soak up that curry goodness.