Foodie Pics: Curry Tabanca

I always say, I could eat curry every week - maybe not everyday but definitely once a week and it had been a while since I had a good curry. And my mantra is, if you want something good, best you do it yourself and so I did. I had promised a friend to come over and cook Trini curry for him this weekend and we did that, while watching my dismal cricket team play India. It was lovely. And so after introducing a Brit to Trinidadian curry on Sunday, and ultimately teasing my own tastebuds for the spicy goodness of a curried chicken, yesterday, I went to Tesco and got chicken, chick peas, potatoes and chapatis.

First, I seasoned the chicken last evening so it could marinate overnight. Lots of onions, garlic, green herbs, , peppers, geera (cumin) and curry powder. Chief curry powder, and Chief ground geera - not the crap they have here. It looks beautiful doesn't it?

I love cutting drumsticks in half for curry. To me boneless chicken for curry is sacrilege

Then this morning I cut up my potatoes into small cubes. I also chopped some onions, garlic, peppers and threw them in some very very hot oil, with some whole geera, (I just love geera) before adding curried powder mixed with water for the chunkay. Then, in went my chick peas and then later my cubed potatoes. Bubble bubble...

The channa, better known as chickpeas, bubbling in the curry

With my oil extremely hot in my dutch pot, I added the seasoned chicken and allowed that to cook in a covered pot for about an hour. I nyammed on a toasted sesame bagel with a scrambled egg white and some hot chocolate while this was going on. Did I mention I started cooking at 8am?

Putting the chicken on to do its magic

I finished cooking before 10am which was great and cleared the kitchen and packed everything away until 2pm lunch hour. I did make dhalpuri from scratch on Sunday but there was no way I was doing that today so I picked up some chapatis and heated them in the microwave for about 20 seconds. I also, last night, brewed some green tea and added the juice of 3 limes and some sugar for a thirst quenching iced green tea. Lunch was then served.