My first taste of curry was from family friends from Trinidad and Tobago. Milder in flavor than the commercially available “Curry Powder” add a scotch bonnet or habanero pepper, or two, for the traditional taste.
1 lb chicken breasts or parts of your choice
2 tbsp Caribbean Style Curry
3/4 cups water
1 tablespoons of vegetable oil
2 tsp thyme
1 clove garlic
1 scotch bonnet pepper or habanero
1/2 tsp salt
1/2 tsp pepper
Cut the chicken into bite sized pieces, chop the onions and mince the garlic. Marinate the chicken with all of the ingredients except the water and potato for at least 30 minutes.
Dice the potato and in a heavy pot, sear the chicken pieces on all sides, approx 5 minutes. Add potatoes and water and simmer for 45 minutes or until juices thicken.
Garnish with Panch Phoron Onions