Dad's curried chicken recipe for a comforting family meal

Ingredients for Dad's curried chicken

• 1.8 kg chicken, cut into 8 pieces, skin removed

• 15 ml freshly squeezed lime juice

• 30 ml green seasoning

• 5 ml coarse salt

• 1 Scotch bonnet pepper or other hot red chilli pepper, finely chopped

• 2 cloves garlic, crushed

• 30 g Trinidad curry powder

• 30 ml canola oil

• 1 medium onion, chopped

• 240 ml chicken stock or water

• Roti or white rice (for serving)

How to make Dad's curried chicken

1. Place the chicken pieces in a bowl and toss them with lime juice. Drain the chicken, rinse it under cold water, and drain again. Remove the chicken from the bowl and pat it dry with kitchen paper.

2. Transfer the chicken to another bowl and add the Green Seasoning, salt, chilli pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes, but ideally overnight.

3. Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot over medium-low heat.

4. Add the curry paste and chopped onion to the pot. Cook, stirring constantly, for 1–2 minutes, ensuring the curry does not scorch.

5. Add the marinated chicken pieces to the pot and stir well to coat them in the curry mixture. Pour in the stock or water, cover the pot, and simmer for 30–40 minutes, or until the chicken is tender.

6. Remove the lid and continue to simmer for 5 minutes over medium-high heat, until the sauce reduces by one-third.

7. Serve the curry with roti or white rice.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.