Every now and again I get this feeling of nostalgia and miss my home food, but more importantly my mom’s Curry Chicken. Now that I think of it, in 2 more years I would have lived half my life here in Minnesota. I can hardly believe how fast time has flown by! Even though I have been here this Iong, I still miss my Trini food. I doubt very much that will ever go away.

One of my most favorite food is Curry Chicken, no surprise there. I have posted my Curry Chicken recipe before, whats different this time is I am now going to show you how I make it with a video! Ha is that not awesome or what! Its like I will be in the kitchen with you while you are making it!

Curry Chicken to me is like a Cheese Burger to some of you! In this recipe it is important that you allow your curry to fry in the oil for a bit. Another tip is to make sure you cook off the first water that the chicken releases. Your gravy should be the water or the broth you add to it. This way you won’t get a gamey taste in your meat. Cause really who likes a chicken-ey tasting chicken?

If you like the videos give it a thumbs up and subscribe to my YouTube channel. If you would like to see a recipe leave a comment!

Click here for Curry Chicken recipe and Video.




One thought on “A Taste of Home…

  1. Urban @ urbanskitchen.com

    Agree, never a day goes by that I don’t miss island home food. It’s much a part of your nutritional DNA diet that your body is used to and easily readily accept when eaten. And the feeling and craving never goes away.

    My Grandma & Grandad both had a business all their lives, so my entire life growing up. A bakery and small food goods retail shop. Sometimes I helped out putting stuff on shelf. And though we did have Jamaican Curry, the one wear the most was Trinidadian “Chiefs” Curry as they were also varying in heat blends. And the funny thing whenever I visited my Grandma across the street, as you walked through the door, before you seen the food or anything if she was cooking Curry you knew exactly which blend Jamaican or Trinidadian Chiefs she was using. I used to call it the Red Indian Head Curry as that’s what the package looked like. But Chiefs Curry has a very so distinct aroma flavor. And I still use it as well Jamaican. But I don’t usually make a distinction as to which island, as for me it’s Caribbean Curry.

    Anyway luv the dish, and the white dish presentation. Be making it this weekend. Curious though why you added the potatoes when you did. Don’t seem like they would take that long to cook diced small. I think I would have added them when you added the tomatoes and stock as it had at least 15 mins to simmer.


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