Trinidadian chicken curry recipe

Trinidadian chicken curry recipe

Just after getting my cooking mojo back last week, I headed to Toronto for a conference.  Toronto is a great place to eat because you can find authentic food from all around the world within a few blocks (I ate at Thai, Vietnamese, Mexican, and Greek restaurants all right around my hotel).  After recovering from the trip (lots of science + lots of late nights catching up with friends = a very tiring week), I was finally ready to do some cooking last night.  I was in the mood for chicken, and decided that I should finally make the Trinidadian chicken curry I noticed on The Pioneer Woman a while back.

Ingredients

  • Just after getting my cooking mojo back last week, I headed to Toronto for a conference.  Toronto is a great place to eat because you can find authentic food from all around the world within a few blocks (I ate at Thai, Vietnamese, Mexican, and Greek restaurants all right around my hotel).  After recovering from the trip (lots of science + lots of late nights catching up with friends = a very tiring week), I was finally ready to do some cooking last night.  I was in the mood for chicken, and decided that I should finally make the Trinidadian chicken curry I noticed on The Pioneer Woman a while back.
  • Trinidadian chicken curry (adapted from The Pioneer Woman)
  • (Printable version)
  • 1 1/2 pounds chicken (I used boneless, skinless breasts, but any skinless cut will do)
  • sprinkle of salt
  • 2 tsp yellow mustard
  • 1 tomato, quartered
  • 1 onion, halved (and divided)
  • 2 handfuls of cilantro
  • 5 garlic cloves
  • freshly cracked black pepper
  • 2 Tbsp curry powder
  • 2 tsp turmeric
  • 3/4 cup water
  • 1 Tbsp olive oil
  • Sprinkle the chicken with salt, and rub it with the mustard.  Combine the tomato, half of the onion, cilantro, garlic, and black pepper in a food processor and pulse a few times until the veggies are very finely diced.  Pour this mixture on top of the chicken, mix well, and let the chicken marinate for at least 2 hours.
Read the whole recipe on Eat This.