Trinidad Curry Chicken

Ingredients

• 5 pieces - 500g chicken portions
• 2 large potatoes
• 1 large onion
• 250 g peas or mixed veggies
• ¼ tsp cinnamon, cardamom, cloves
• ½ tsp chili powder
• 1 tsp black mustard seeds, turmeric, chicken stock
• 2 tsp green herb stock, ground cumin, ground coriander, crushed garlic, crushed ginger, garam masala
• ¼ cup soy sauce
• oil

Directions

1. Bone chicken and dice into small pieces.
2. Chop chicken bones into small pieces with a sharp knife or use boneless chicken pieces.
3. Peel and dice the potatoes into medium size cubes.
4. Coarsely slice the onion.
5. In a large pot heat the oil and the black mustard seeds.
6. Keep covered and fry until the seeds pop (careful not to burn the seeds).
7. Add the onions and sauté until tender.
8. Add all the spices except the garam masala.
9. Fry for a few minutes.
10. Add the chicken and chicken bones and fry for a few minutes.
11. Add all the potatoes and cover with water.
12. Bring pot to boil and then simmer gently for approximately 15 minutes.
13. Add the vegetables and cook a further 10 minutes until the chicken and potatoes are cooked.
14. Lastly add the garam masala, mix and leave for a few minutes before serving.
15. Serve with rice.
16. To make the curry creamier add 2 tablespoons of unsweetened plain yoghurt when adding the spices.
17. One of the favorites with the kids, family recipe with lots of modifications.