Mélange Curried Chicken

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

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
Gluten-free
Caribbean

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