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.
- Time: 30 min
- Servings: 2
Source: Tilda Rice Ireland
Ingredients
- pouch Tilda Pilau Basmati Rice
- skinless chicken thigh fillets, cut into small pieces
- cornflour
- vegetable oil
- root ginger, peeled and finely chopped
- large garlic cloves, finely chopped
- medium onion, finely chopped
- red or yellow pepper, thinly sliced
- ground coriander
- ground allspice
- ground cumin
- thyme sprigs
- chicken stock
- A small handful of flat leaf parsley, roughly chopped
- A small handful of coriander, roughly chopped