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Trinidad chicken curry

Serves 4-6
Prep time:
Cooking time:

A scrumptious chicken curry to warm even the coldest night.

Ingredients

Method

  • 3 Tegel chicken breasts skin on, cubed
  • 2 tbsp rice bran oil
  • 1 onion, diced
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1-2 tsp garam masala
  • 1/2 cup coconut milk
  • 1 tsp mustard (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 fresh mango (or tinned) skinned and cut into 2cm cubes
  • Roti bread
  • 1 green capsicum, de-seeded and chopped roughly
  • 1 stalk of celery
  • 3 spring onions
  • 1 bunch of fresh coriander (about 1 cup)
  • 4 cloves garlic
  • 1 tb fresh thyme (or ½ tb dried)
  • ¼ - ½ cup water
  • ½ tsp salt
View the method
  1. Make the green seasoning by blending the green capsicum, celery, spring onions, coriander, garlic, thyme, water and salt.
  2. In a bowl, marinate the chicken in the green seasoning (about 1 cup worth).
  3. Meanwhile, heat the oil in a medium-sized, heavy based saucepan. Add the onion and sauté until soft then add the spices (cumin, turmeric, garam masala) and fry for 2-3 minutes until aromatic.
  4. Add the chicken and green seasoning and stir until coated in the spice mix and simmer for 7-10 minutes or until the chicken is cooked through.
  5. Finally add the coconut milk, mustard (if using), salt and pepper. Gently stir in the mango and heat through.
  6. Serve with rice and roti.

Wine suggestion: Chardonnay

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