Curry Chicken: Revision pt. 1

I wanted to post this video of Chef Dex throwin' down on some Trini style curry chicken. My method is very similar to his and I will post my current recipe shortly. Until then,here's the lesson.

Kuchela

Mango Kucheela (Kuchela)A specialty of Trindad made from air-dried green mango, hot chile peppers, vinegar, salt, spices and brown sugar. The condiment is a very hot, salty, sweet mixture which is served with everything from curries to a traditional pelau (pigeon peas cooked with meat and coconut milk). Serves: 4

I N G R E D I E N T S

12 green mangoes

1 head garlic (peeled cloves)

5-6 hot peppers (congo) or scotch bonnet

1 pkt. Anchar masala (amchar masala see recipe)

1-1½ c mustard oil

2 tsp. light brown sugar

salt to taste

I N S T R U C T I O N S

Peel and grate mangoes Squeeze some liquid from mangoes

Spread out on a flat surface and dry for 1 day or leave in an oven on low heat for a few hours Mince garlic and peppers together Combine grated mango, garlic, pepper, sugar, anchar massala and salt

Blend in mustard oil and place in a clear jar with a tight fitting lid.

The following recipe is from "Curries to Kebabs: Recipes from the Indian Spice Trail." by Madhur Jaffrey, Crown Publishing.

Amchar Masala: A Trinidadian mixture using many of the spices used in Indian pickling. Here they are roasted first, acquiring a dark color and an intense flavor. This mixture is often sprinkled in toward the end of the cooking period.

Makes about 8 Tablespoons

4 tablespoons whole coriander seeds

1 tablespoon whole cumin seeds

2 teaspoons whole black peppercorns

1 teaspoon whole fennel seeds

1 teaspoon whole brown mustard seeds

1 teaspoon whole fenugreek seeds Put all the spices in a small, cast-iron frying pan and set over medium heat.

Stir and roast for 1 to 2 minutes, or until the spices turn a shade darker.

Remove from the pan, allow to cool, and then grind as a finely as possible in a clean coffee or spice grinder.

Empty into an airtight jar and store in a dark cupboard.

A few more pics of my youngest son

For My Family

this is a post for my family members that have yet to see the latest addition to my offspring. He was born on April 6th, which just so happened to be "Good Friday." If you are catholic then you are well aware what that day signifies. Anyways, I want to introduce y'all to my 2nd son Jaiden Alonso. For now, it is rest time for myself...later.

Red Beans & Rice

I will be the first to say I love red beans & rice. I have been hoping to experience the real deal down in New Orleans, but that obviously was put on hold when katrina hit. So until then I will have to settle for the recipes I have found online and in new orleans cookbooks. Best believe I haven't been to new orleans but I would put some money down that my current recipe is a contender! I have combined the best techniques and ingredients for my go to recipe. the recipe above is a more modified version I do when I am trying to feed the "need" and don't have much time, but it still hits the spot. I apologize that the majority of the recipes and food shown on the site lately have been anything but trini food. I have just been in the mood to master some recipes I consider to be damn good! I will be showcasing more trini and west indian recipes soon enough but until then enjoy the variety.

Recipe:

Red kidney beans, dry- 1lb.

Large yellow onion, chopped- 1 each

Green bell pepper, chopped- 1 each

Celery, ribs, chopped- 5 each

Garlic, minced- 5 to 6 cloves

Hamhock, smoked or creole style pickled meat- 1 large, 3/4 lb.

Thyme, sprigs- 5 each

Salt- To taste

Creole seasoning blend or Tony Chachere's original creole seasoning- To taste

Bay leaves- 1 to 2 each

Vinegar- 1 tbs

Hot sauce- 1 tsp

Ketchup- 1 to 1 1/2 cups

Method:

Boil Beans

Saute Trinity until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.

Add the beans to the Trinity. Followed by: the hamhocks, sausage, seasonings and enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2hrs at least, preferably 3hrs. until it gets nice and creamy.

Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.

If it's not getting creamy, take 1 to 2 cups of beans out and mash them, then return them to the pot and stir. * the starch in the beans works as a thickening "agent."

You may need to add a little water or chicken stock at the end to adjust the consistency to your preference.

Serve generous ladle fulls either over rice or place a scoop of rice on top of the beans.

Garnish with some sliced green onions/scallions cut on the bias(diagonally).

Finish with some good french bread on the side.