Trinidadian Curry Chicken

To start, marinate chicken with cayenne pepper, salt, black pepper, soy sauce.

Blend the herb and garlic into a paste and mix into the chicken. Marinate at least 15 mins. 

In the meantime, mix together the curry powders with turmeric and onion slices. 

Warm up 1 tbsp of oil on medium heat, then add spices and onions to it. 

Cook until the spices are fragrant, then add 1 cup of water. Cook until water has mostly evaporated and onions have softened. 

Add in the chicken and coat in the curry mixture. Cover and let cook for 13-15 mins or until water released from the chicken has evaporated. Check the meat - if the meat is white it’s ready. If it’s still pink, cook for a few more mins. 

To finish off, add 1 cup of water to the pot. This will be your gravy. Cook for another 3-5 mins. 

Enjoy with rice or roti!