A few weeks back Pioneer Woman posted a recipe for Trinidadian Chicken. At the same time, I was on a bit of a curry kick and knew that the recipe would be made sooner than later. The meal was complete deliciousness, Marco and I gobbled it up with oohs and aahs and it made for perfect lunch leftovers.
I had never made a salsa-like marinade for meat and was curious to see what flavor results it would deliver. I was also intrigued by the curry slurry which was toasted in the pan. Trinidad Chicken Curry offered up tender chicken in a sauce with just the right balance of spice (curry, turmeric, jalapeno), aromatics (onion, garlic, cilantro) and richness from the coconut milk and potatoes. Seriously DELISH!
Now it is time for a confession: I have been a bit of an angry mom cook lately. Maybe it is spring making me want to change things up in the kitchen? Maybe I am tired of the same old, same old (teriyaki steak tips, broccoli and rice)? Meatless Monday has been very helpful in breaking up our supper routine.
I have also started to prepare one meal a week that is just for me. On “mommy’s night” we have two rules: Never yuck someone else’s yum and if the meal doesn’t suit your tastes, break out a bowl of cereal.
Am I being selfish? Maybe? But hey it is only one night a week and they will certainly survive. Heck, my fussy eaters might even discover they like curry. One can always hope.
2 tsp. sea salt
3/4 tsp. ground black pepper
1 tsp. yellow mustard
1 medium onion, quartered, divided
1 tomato, cored and quartered
8 cloves garlic
1 small jalapeno pepper, seeded and quartered
1/3 cup fresh cilantro
8 boneless, skinless chicken thighs, trimmed of excess fat
2 Tbsp. curry powder
2 tsp. turmeric
2 Tbsp. canola oil
6 medium waxy potatoes, peeled and cut into 1-inch chunks (about 4 cups of potatoes)
Waxy potato = red bliss or new potatoes. Russets are not waxy.
1 (14-oz) can regular or light coconut milk.
Add the salt, black pepper, mustard, half of the onion, tomato, garlic, jalapeno and cilantro to the bowl of a food processor. Pulse until coarsely chopped like a chunky, fresh salsa.
Place chicken in a large bowl, pour the vegetable mixture over the chicken. Stir or mix with hands until the chicken is coated with the vegetables. Refrigerate the chicken and vegetables for at least 2 hours or as long as 6 hours.
When ready to start cooking, make the curry slurry: Add the curry powder, turmeric and 3/4 cup warm water to a mixing bowl. Whisk until blended. Finely chop the remaining onion and set aside.
In a large, heavy pot, heat the oil over medium-low heat. Pour in the curry slurry and cook for a few minutes, stirring constantly. As the water evaporates, the curry slurry will darken slightly.
When the curry slurry has become a thick paste, add the remaining onion. Allow the onion to soften slightly, then add in the chicken and all the vegetables. Stir to coat the chicken and cook for five minutes. Add the potatoes and coconut milk. Stir until evenly blended.
Add 1 cup of water. Bring the mixture to a simmer. Cook, stirring occasionally, until the potatoes are fork tender and the chicken is cooked through, 25 – 30 minutes. Before serving, taste and adjust seasonings, if necessary.