Culture Kitchen: Trinidad and Tobago

Here's what you'll need to cook with us!

Ingredients (Serves 6-8)

• 3 lbs skinless chicken thighs or breasts

• 1 ½  tsp cumin powder

• 1/2 tsp masala powder

• 4 ½ tbsp curry powder

• 1/2 tsp turmeric

• 1 tsp brown sugar

• 1 cup green seasoning **

• ~1/3 cup chopped garlic (~18 cloves)

• 1 whole habanero pepper

• 1 whole chopped onion

• 1 whole chopped jalapeño

• 2 potatoes peeled and cubed (1/2 inch thick)

• 1/2 tin coconut milk

• 4 oz shredded mozzarella cheese

• 4 ½ tbsp olive oil

• 1 cup basmati rice

• 4 ¼ cups water

• 1 tsp pepper

• Salt to taste

Chef’s Notes

• You may add a few tomatoes to make the dish a little tangy. Also, add other vegetables like carrots, green peas , canned chickpeas, and green beans if desired

• You may serve the curry chicken on rice, roti or naan bread

• ** It is part of Trinbagonian culture to marinate meats and seafood with green seasoning. A basic marinade consists of thyme, garlic, cilantro, parsley, ginger, lemon/lime juice, cilantro, basil, and rosemary all blended together. If you are lucky, you may find a bottled version at your local ethnic supermarket. If making homemade, here is one recipe: https://unpeeledjournal.com/nardias-trini-green-seasoning-recipe/