Name: Mélange Curried Chicken
Yield: Serves: 4
Cuisine: Trinidad & Tobago
Ingredients: ½ teaspoon coarse salt; 1 medium Yukon Gold potato, peeled and cut into ½-inch chunks; 4 boneless chicken breasts, cut into ½-inch cubes; 3 tablespoons chopped onion; 2 cloves garlic, chopped; 1½ teaspoons chopped shado beni or cilantro leaves; 2 tablespoons canola oil; 1 teaspoon ground cumin; 3 tablespoons Trinidad curry powder; 1 cup chicken stock; ¼ cup coconut milk

Preparation info

Serves:
4

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

Moses Reuben, executive chef and owner of Mélange Restaurant in Port of Spain, adds elegance to everyday Trinidadian foods with French technique and delicate seasoning. His version of curry chicken can be paired with roti for a more traditional feel or plain rice for a more sophisticated presentation.

Ingredients

4 boneless chicken breasts, cut into ½-inch cubes
3 tablespoons chopped onion
2 cloves

Americas
Trinidad & Tobago
Main course
Caribbean
Gluten-free

Method

Mix the chicken with the onion, garlic, shado beni, cumin, and 2 teaspoons of the curry powder. Set aside to marinate for at least 20 minutes but preferably overnight in the refrigerator.
Mix the remaining curry powder with ½

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