Trade Winds

One of the great things I've experienced while learning to cook is how inter-connected our global cultures are. Last night's dinner is a great example of the tangled web we humans create. The island nation of Trinidad and Tobago, the southernmost islands in the Caribbean Sea and just off the coast of Venezuela, has a cuisine indicative of the local region and a global influence. With roots as far reaching as the Indian sub-continent, Africa, Europe and as local as the Caribbean Sea and the Latin nations of Central and South America, these flavors are sure to awaken your palate and liven your senses. So as summer approaches the northern hemisphere, dim the lights, light the torches and turn on some steel drum and Calypso music and enjoy.

Trinidadian Chicken Curry

To start, you need time to marinade the chicken. A couple hours minimum, overnight is nice. Onions, tomato, garlic, jalapeno and I forgot the cilantro. A spoon of mustard and a little drizzle of olive oil, salt and pepper. Basically a salsa/pico de gallo.

When you're ready to cook, get the spices ready. I used a standard brand of curry and added a teaspoon of Jerk Seasoning to bring some Caribbean flavors to the party. Plus some tumeric, which has good health benefits. And great dying ability. Tumeric can and will stain things. Including wooden spoons and some plastic utensils. Mix these spices with water to make a slurry.

The first step in cooking is to get some oil hot. Use regular vegetable oil if you like. Or do as I did and use some olive oil and butter. That's how I roll. Butter is a good thing. To the fat you will add the slurry and cook until it becomes a thick paste.

After the slurry has become a paste, add some sliced onions and cook until soft.

To the onions, add the marinated chicken. Shake off the excess marinade, but don't worry if a few bits and pieces stick around. They will cook up in a minute. Cook chicken for a few minutes on one side, then turn. I like using boneless/skinless chicken thighs best. Great flavor! But chicken breasts will work as well.

The recipe I tried also suggested the addition of potatoes. So, I sliced up some leftover fingerling potatoes I had and tossed them in. Add potatoes will require a little bit longer of cooking time to give time for the potatoes to become tender. The dish also screamed out for some tomato to me. So I added 1/2 cup of diced tomatoes.

Top off the ingredients with broth and water as needed. Bring to a boil, drop the temp to keep at a low simmer. Cover, leaving partially open to let the steam escape and the sauce to eventually reduce some. At this point, if you added some warm spices (cinnamon/allspice) and some golden raisins, you basically have a Moroccan-style Tagine.

Having cooked for about 25 minutes. We're ready to go.

Along the Tagine lines, I served the chicken curry with couscous (from a box, with flavors, didn't like it. won't try it again). Traditionally, it would be served with white rice. If you don't keep forgetting the cilantro, you can toss some on as a garnish. Add some roti or flatbread for a wonderful meal! Spicy, rich, tender, amazing flavor.

Trinidadian Chicken Curry

Adapted from The Pioneer Woman Cooks
Click over for great photos.


For 2

4 boneless/skinless chicken thighs
1 tsp salt
Fresh black pepper
1 tsp yellow mustard
1 whole medium onion, halved
1 whole tomato, quartered
1/2 jalpeno pepper
8 cloves garlic
8 sprigs cilantro
1 TB curry powder
1 tsp turmeric
1 tsp Jerk seasoning
1 TB olive oil
1 TB butter
1/2 cup diced tomato
1 cup chicken broth + 1 cup water (if needed)


Place chicken in a bowl. Sprinkle with salt and add mustard.

In a food processor, chop half the onion, tomato, cilantro, garlic, and black pepper and/or jalapeno.

Add mixture to the bowl. Stir the whole mixture together so that the chicken is totally coated in the seasoning ingredients. Allow chicken to marinate for at least two hours, or overnight.

After chicken has marinated, make the curry slurry: Add curry powder and turmeric to a bowl. Pour in 1/3 cup water and stir until dissolved.

In a large skillet, heat the oil and butter over medium-low heat. Pour in the curry slurry and cook for a few minutes, stirring constantly. Curry slurry will deepen in color. If the mixture becomes too dry during cooking, add a little water.

When the curry slurry has become a thick paste, Slice the other half of the onion and add it in. Allow the onions to soften, then add in the chicken. Stir to coat the chicken, then cook, half covered, for five minutes. Turn the chicken, then add in the broth and water if needed to nearly cover the chicken. Shake the pan to let the broth distribute. Add the diced tomatoes. Allow the chicken to cook until done, stirring every five minutes. Cook for about 20 to 15 minutes.

At the end, be sure to taste and adjust salt and pepper. Serve chicken over rice; spoon sauce over the top.