This dish was derived from the Indian classic curry recipes and after time it kinda made a twist in the cultures of Trinidad and Tobago. Its a zesty chatak recipe passed on from my great grand mother, this dish can be served with white rice or Roti (Indian Flat bread). In some of my other blogs i'll be posting the recipes for Roti and the different types that can be made. So lets start the recipe!!!
INGREDIENTS
1 WHOLE CHICKEN (cut into small pieces, wash and clean)
TRINI GREEN SEASONING:
(shadow beni,chives, celery, pimento peppers, scotch bonnet pepper, garlic, thyme)
BLEND ALL INGREDIENTS TOGETHER
CURRY PASTE :
1 teaspoon in each spice (curry powder, saffron powder, geera powder, masala powder) add all spices in a small bowl and add small amounts of water to make a paste.
1 tin pigeon peas or you can use fresh pigeon peas or frozen pigeon peas (your choice)
Vegetable oil
Salt to taste
METHOD:
Using a cast iron pot, add vegetable oil and let the oil heat.
In a large bowl add Trini House Seasoning to chicken and mix well with a spoon.
When the oil is heated add curry paste and and stir until curry is well coated in the oil, cook till the curry starts to stick to the bottom of the pot.
Add seasoned chicken to the curry mixture and stir till all the chicken is coated nicely with the curry.
Add about 1/2 cup of water and let chicken and curry mixture cook well. (this is to burn out the fresh bloody water from the chicken, so you get a nice clean taste from the chicken)
When water dries down add pigeon peas to the chicken and stir still the peas is well coated with the curry.
Add about 2 cups of water or until the chicken covers with water add salt and cover and let cook for about 15 minutes on medium heat.
Taste for salt. Serve. hot with a red scotch bonnet pepper for garnish.
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