Trinidadian Chicken Curry
You will fall in love with the warm delicious spices that will fill your home with the aromas of Trinidad. This tasty curry uses tender chicken thighs and is perfect when served alongside our Caribbean Rice & Peas. For a vegetarian alternative replace the chicken with boiled new potatoes (omit the cornflour) and garnish with halved soft boiled eggs.
Tildalicious tip: cornflour is a great vehicle for achieving excellent colour on browning meat. What’s more, you then also have an easy sauce or gravy by simply adding stock to the pan and simmering briefly.
- 0 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 pouch Tilda Pilau Basmati Rice
- 300g skinless chicken thigh fillets, cut into small pieces
- 1 tsp cornflour
- 1 tsp vegetable oil
- 20g root ginger, peeled and finely chopped
- 2 large garlic cloves, finely chopped
- 1 medium onion, finely chopped
- 1 red or yellow pepper, thinly sliced
- 1 tsp ground coriander
- 1 tsp ground allspice
- 1 tsp ground cumin
- 3 thyme sprigs
- 150ml chicken stock
- A small handful of flat leaf parsley, roughly chopped
- A small handful of coriander, roughly chopped
Method
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Coat the chicken pieces in cornflour. Heat the oil in a non-stick frying pan and fry the chicken over a high heat for 6 minutes until browned
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Turn down the heat and add the ginger, garlic, onion, pepper, ground coriander, ground allspice, ground cumin and thyme sprigs to the pan. Cover with a lid or foil and cook for 4-5 minutes until the onions are softened
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Increase the heat, add the stock and simmer uncovered for a further 4-5 minutes until the curry sauce has thickened. Remove the thyme stalks
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Heat the Tilda Caribbean Rice & Peas according to pack instructions
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Serve the chicken curry over the hot rice and garnish with parsley and coriander
