Curry Chicken with Rice and Dhal
The Quirky Foodster Team
Ingredients
- Chicken, cut into pieces, skin removed — 1.2 kg (2.6 lb)
- Trinidad curry powder — 45 g (3 tbsp)
- Garlic cloves, minced — 4
- Large Onion, chopped — 1
- Scotch bonnet pepper, whole — 1
- Fresh thyme — 4 sprigs
- Vegetable oil — 45 ml (3 tbsp)
- Water — 375 ml (1½ cups)
- Yellow split peas — 250 g (1¼ cups)
- Turmeric — 5 g (1 tsp)
- Cumin, ground — 5 g (1 tsp)
- Long-grain rice — 400 g (2 cups)
- Salt, — to taste
Method
- Marinate chicken with half the garlic, half the onion, thyme, and salt for at least 30 minutes (or overnight, refrigerated).
- Rinse split peas, then boil with turmeric and 750 ml (3 cups) water for 25–30 minutes until soft. Blend or mash until smooth; stir in cumin and remaining garlic sautéed briefly in a little oil. Keep warm - this is the dhal.
- Heat oil in a large pot over medium heat. Stir in curry powder and cook 1 minute until fragrant (“curry burning down”).
- Add remaining onion and cook 3 minutes, then add marinated chicken, browning on all sides, about 8 minutes.
- Add the whole scotch bonnet (do not burst it, for aroma without excess heat) and 375 ml (1½ cups) water. Cover and simmer 30–35 minutes until chicken is tender and internal temperature reaches 74°C (165°F).
- Meanwhile, cook rice: rinse until water runs clear, then simmer with double the volume of water and a pinch of salt, covered, 15–18 minutes until fluffy.
- Remove the whole scotch bonnet before serving. Plate rice, ladle dhal over it, and top with curry chicken and its gravy.
Introduction: Curry chicken is a cornerstone of Trinidadian Indo-Caribbean cooking, built on the islands’ own roasted curry powder blends.
Cultural Background: Curry chicken is a cornerstone of Trinidadian Indo-Caribbean cooking, built on the islands’ own roasted curry powder blends. Served with fluffy rice and dhal (split-pea soup poured over the rice), it’s a staple weekday and Sunday lunch found in homes, roadside cook-shops, and school lunch programmes alike.
Tips: “Burning” the curry powder in hot oil for a minute before adding other ingredients is essential for authentic depth of flavour – don’t skip this step.
Variations: Substitute chickpeas or potatoes for a vegetarian curry using the same base. Green seasoning (blended herbs) can be added to the marinade for extra depth.
Storage: Refrigerate curry chicken and dhal separately in airtight containers for up to 4 days, or freeze for 3 months.
Reheating: Reheat gently on the stovetop over low heat with a splash of water, stirring occasionally, until heated through.
FAQs:
Q: What makes Trinidad curry powder different?
A: It’s typically roasted before grinding, giving a deeper, earthier flavour than raw curry blends.
Q: How spicy is this dish?
A: Mild if the scotch bonnet is left whole and removed before serving; increase heat by piercing the pepper.
Q: Can I make the dhal without a blender?
A: Yes
- Chicken, cut into pieces, skin removed — 1.2 kg (2.6 lb)
- Trinidad curry powder — 45 g (3 tbsp)
- Garlic cloves, minced — 4
- Large Onion, chopped — 1
- Scotch bonnet pepper, whole — 1
- Fresh thyme — 4 sprigs
- Vegetable oil — 45 ml (3 tbsp)
- Water — 375 ml (1½ cups)
- Yellow split peas — 250 g (1¼ cups)
- Turmeric — 5 g (1 tsp)
- Cumin, ground — 5 g (1 tsp)
- Long-grain rice — 400 g (2 cups)
- Salt, — to taste
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