Tom’s Trinidadian Chicken Curry
- 4 pounds Chicken Pieces (I Used Legs And Thighs), Rinsed, Skin And Fat Removed
- 2 teaspoons Salt
- Cracked Black Pepper
- 1 teaspoon Yellow Mustard
- 1 whole Medium Onion, Halved
- 1 whole Tomato, Quartered
- 8 cloves Garlic
- 8 sprigs Cilantro
- 2 Tablespoons (rounded) Curry Powder (I Used A Trini Mix)
- 2 teaspoons Turmeric
- 4 Tablespoons Vegetable Oil
- Jalapeno Pepper, Sliced (optional)
- Potatoes (optional)
- Produce
- Cilantro (8 sprigs)
- Garlic (8 cloves)
- Jalapeno pepper (1)
- Onion, whole Medium (1)
- Potatoes (1)
- Tomato, whole (1)
- Meat
- Chicken (4 pounds)
- Condiments
- Mustard, Yellow (1 teaspoon)
- Cooking & Baking
- Black pepper, Cracked (1)
- Salt (2 teaspoons)
- Turmeric (2 teaspoons)
- Vegetable oil (4 Tablespoons)
- Other
- 2 Tablespoons (rounded) Curry Powder (I Used A Trini Mix)
Preparation
Read recipe preparation on thepioneerwoman.com
Social Stats
77.6Rating
1-100
1-100
30Tweets
874Facebook
Shares
Shares
21StumbleUpon
Views
Views
919PinterestPins
Recipe Stats
Published March 22, 2010 (2 years ago).
62 people saved this recipe.
