Translations:Chicken curry/5/en

Caribbean

This dish was introduced to the Caribbean by indentured Indian workers. At that time, the dish was very similar to the chicken curry dish of India, consisting mostly of sauce with few chicken pieces. However, poultry in Trinidad and Tobago was so readily available that the dish began consisting of mainly chicken, flavored with curry spices. Typical preparation includes seasoning and marinating the chicken meat in a green seasoning consisting of culantro, coriander, French thyme, thyme, scallion, onion, garlic, and peppers. Then the curry is prepared by first adding oil to the pot and then adding and cooking curry powder mixed with water, then the chicken. When the chicken is fried, additional ingredients are added, and the dish is left to cook until finished. It is usually served with bread or beans. Curry chicken and its derivatives are also popular in Suriname, Guyana, Jamaica, Martinique, Saint Lucia and other Caribbean territories with Indo-Caribbean influence.