Cold weather makes you feel like comfort food… and today I felt like a good chicken curry! But I wanted something quick and different… search search search… and I found this Trinidadian chicken curry on the Pioneer Woman’s website. It’s a very simple recipe, no need for exotic spice mixtures or uncommon ingredients, but it sounded nice and somehow different. So it was decided, tonight dinner is Trinidadian chicken curry 🙂
Trinidadian chicken curry is basically a dish from Trinidad and Tobago. Strange isn’t it? You hear curry and you think India, no? Well, I thought the same and was wrong: curry is also very popular in the Caribbean.
According to my research, curry was introduced to Trinidad and Tobago around 1845 by the Indian immigrants during the post-slavery labor shortage. At this time, the dish was very similar to the chicken curry of India – mostly sauce with a few pieces of chicken – but milder as the chilly in the Carabbean was less spicy than the Indian one. Because poultry was abundant in Trinidad, the dish began consisting of mainly chicken, flavoured with curry spices. The Caribbean-Indian cooks also tended to use curry powders instead of pastes. Trinidadian curry also makes its appearance in dishes such as curry goat and various soups. Trinidad and Tobago is not alone in this story, Indian curry was introduced the same way to most of the Caribbean Islands
We learn new things everyday! I knew the curry powder was also used in the Caribbean cuisine but not in such a similar way as in India. As you can see, this is a very simple recipe which makes it perfect for a quick week night dinner. Sometimes, curry recipes involve different combinations of spices, but this one is simply curry powder and turmeric. And you know what? Less is more sometimes. We really loved the simple but delicious flavour of this curry. I served it with carrot rice and flat bread but you can add potatoes to the sauce. enjoy!