Embark on a culinary journey to the vibrant flavors of the Caribbean with our guide to the perfect Trinidadian chicken curry with coconut grits and collard greens. This tantalizing dish combines the warmth of aromatic spices, the richness of coconut milk, and the hearty goodness of collard greens, promising an explosion of flavors that will delight your taste buds. Whether you're a seasoned cook or a novice in the kitchen, this article will provide you with the essential steps and tips to prepare this delectable meal that is sure to impress your family and friends.
Let's cook with our recipes!
COCONUT CURRY GREENS WITH LENTILS
I love Thai-style curries. Here, I am using some traditional Thai ingredients, like red curry paste and coconut milk, as my inspiration for this spin on a red curry.
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large Dutch oven or pot, heat the butter or ghee over medium heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes. Season with salt and pepper.
- Add the ginger, garlic and red curry paste and cook until aromatic, about 2 minutes. Whisk in the coconut milk and stock. Add the lentils and simmer until the curry is thickened and the lentils are tender but not mushy, 12 to 15 minutes. Stir in the chard, spinach and fish sauce and cook until the greens are wilted, a few more minutes.
- Serve over the rice and garnish with the almonds, mint, pomegranate and lime wedges.
CURRIED CHICKEN WITH CHICKPEAS (TRINIDAD)
Again, haven't tried, just posting because book is due at library. From "A Taste of the Tropics"
Provided by Gabo6868
Categories Caribbean
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place 2 tablespoons of the butter, plus the garlic, ginger and onion in a deep skillet. Saute for 2 to 3 minutes over medium heat.
- Add the curry powder, cumin and thyme and saute for another minute.
- Add the potatoes, water, red hot sauce and salt and cook for about 15 minutes, or until the potatoes are soft but not mushy.
- Add the chickpeas and cook another 5 to 10 minutes.
- In a separate skillet, saute 2 tablespoons of the remaining butter and the chicken over medium heat for 5 to 7 minute, or until the chicken is white in the center.
- Add the vegetable curry mixture and bring to a simmer.
- Serve hot over rice.
Nutrition Facts : Calories 513.3, Fat 15.8, SaturatedFat 8.1, Cholesterol 129.2, Sodium 681.4, Carbohydrate 45.2, Fiber 8.8, Sugar 3.6, Protein 47.3
COCONUT-BRAISED COLLARD GREENS
Cooking leafy greens in coconut milk makes them sweet, soft and rich. A spike of hot sauce and some rice or grits makes this a complete vegetarian meal; you can easily replace the butter with oil to make it vegan. The recipe comes from Von Diaz, a writer who was born in Puerto Rico and raised in Atlanta. She combines ingredients and influences from both places in her home cooking.
Provided by Julia Moskin
Categories easy, quick, weeknight, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.
- In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.
- Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.
- Season to taste with salt and pepper and serve immediately.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 26 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 752 milligrams, Sugar 2 grams, TransFat 0 grams
CURRIED CHICKEN (TRINIDAD STYLE)
This is a great curried chicken recipe from Trinidad recipe that I got from a book called "The Naparima Girls' Highschool Cookbook". It's easy to prepare and very flavorful.
Provided by desperate housewife
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into small pieces and season with garlic, green seasoning, salt and hot pepper.
- Marinate for 30 minutes or more.
- Heat oil in an iron pot or skillet.
- Mix curry powder with 1/4 cup of water until smooth; add to hot oil and cook 2 minutes.
- Add chicken and stir to coat in curry; cook until all water dries out; stir well (about 10 mins).
- Add tomatoes and onion; cook for a minute; stir in 1/2 cup hot water.
- Lower heat to medium; cover and cook until meat is tender; add more water if more sauce is necessary.
- Adjust salt and hot pepper.
Nutrition Facts : Calories 375.7, Fat 28.2, SaturatedFat 7.3, Cholesterol 106.9, Sodium 490.8, Carbohydrate 3.9, Fiber 1.5, Sugar 1.1, Protein 25.8
TRINIDADIAN CHICKEN CURRY WITH COCONUT GRITS & COLLARD GREENS
Number Of Ingredients 10
Steps:
- Prep - Wash and dry the fresh produce. In a medium pot, combine the coconut milk (shaking the can before opening), a big pinch of salt and 1½ cups of water; heat to boiling on high. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the garlic. Remove and discard the collard green stems; thinly slice the leaves. Pick the cilantro leaves off the stems; discard the stems. Pat the chicken dry with paper towels and chop into bite-sized pieces; place in a bowl. Season the chopped chicken with salt, pepper and the spice blend; toss to coat.
- Make the coconut grits - Slowly add the grits to the pot of boiling coconut milk and water, whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the grits seem too thick, gradually add up to ¼ cup of water to achieve your desired consistency.) Remove from heat. Add the lime zest and half the butter; whisk until thoroughly combined. Season with salt and pepper to taste. Cover and set aside in a warm place.
- Toast the coconut flakes - While the coconut grits simmer, heat a medium, dry pan (nonstick, if you have one) on medium until hot. Add the coconut flakes and toast, stirring frequently, 3 to 5 minutes, or until golden brown. Transfer to a plate. Wipe out the pan.
- Cook the collard greens - While the coconut grits continue to simmer, in the pan used to toast the coconut flakes, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the garlic is fragrant and the collard greens have wilted. Transfer to a plate and set aside in a warm place. Wipe out the pan.
- Cook the chicken - In the pan used to cook the collard greens, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 5 to 7 minutes, or until browned and cooked through. Turn off the heat. Add the remaining butter, the juice of 2 lime wedges and 1 tablespoon of water; stir until thoroughly combined, scraping up any browned bits from the bottom of the pan. Season with salt and pepper to taste.
- Plate - Divide the coconut grits between 2 bowls. Top with the cooked collard greens and cooked chicken. Garnish with the toasted coconut flakes, cilantro and remaining lime wedges. Enjoy!
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Use fresh ingredients: Fresh ingredients will give your curry the best flavor. If possible, buy your ingredients from a local farmer's market or grocery store.
- Don't be afraid to experiment: There are many different ways to make chicken curry. Feel free to experiment with different spices and ingredients to find a combination that you like.
- Cook the curry low and slow: This will help the flavors to develop and deepen.
- Serve the curry with your favorite sides: Coconut grits, collard greens, and roti are all popular choices.
Conclusion:
Trinidadian chicken curry is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. With its rich coconut sauce, tender chicken, and aromatic spices, this curry is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give Trinidadian chicken curry a try. You won't be disappointed!
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