Trinidadian chicken curry last night using legs and thighs. Very spicy, but absolutely beautiful.
Chicken, legs and thighs
1 Tsp Turmeric
2 tbsp Madras powder
1 tbsp Kashmiri chilli powder
1 tsp Dijon mustard
Tin of chopped tomatoes
Garlic (to taste)
Red and green chillies, chopped in inches
Add half the onion, chopped coriander, half the can of tomatoes, garlic to a blender until it’s a smooth paste.
Add chicken to a bowl and mix it into the marinate and leave for an hour or two.
Put it in a pan, add madras powder and 2 cups of water.
Add the rest of the chopped tomatoes and put a lid on the pan.
Cook for 40 minutes covered. The chicken will be falling off the bone.
Serve over coconut rice (recipe for that later as I’m on my lunch from work) with naan bread or roti.