A Taste of Trinidad: Classic Goat Curry Recipe

If you've ever had the pleasure of visiting Trinidad and Tobago or indulging in its rich culinary traditions, you know that curry is a cornerstone of the island's cuisine.

Whether it's chicken or goat, Trinidadian curry dishes are a symphony of flavours, showcasing a blend of Indian spices and Caribbean flair.

Today, I’m excited to share with you a recipe for a classic Trinidad Curry Chicken or Goat—a dish that’s not only bursting with flavour but also steeped in tradition.

Ingredients:

For this recipe, you’ll need:

• 2 lbs chicken (cut into pieces) or goat (bone-in)
• 2 tablespoons curry powder (preferably Trinidadian-style curry powder)
• 1 tablespoon ground geera (cumin)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 3 pimento peppers, chopped (or 1 bell pepper if pimentos aren’t available)
• 2 tablespoons green seasoning (a blend of fresh herbs like cilantro, thyme, and green onions)
• 2 tablespoons vegetable oil
• 1 potato, peeled and diced (optional, but it adds a nice texture to the dish)
• 1 teaspoon turmeric powder
• 1 teaspoon salt (to taste)
• 1 teaspoon black pepper
• 2 cups water
• 2 scallions, chopped (for garnish)
• Fresh cilantro, chopped (for garnish)
• Hot pepper (Scotch bonnet or habanero), chopped (optional, for added heat)

Instructions:

1. Marinate the Meat:

   • Start by cleaning the chicken or goat pieces. Rinse them under cold water and pat them dry with paper towels.
   • In a large bowl, mix the chicken or goat with green seasoning, salt, black pepper, and turmeric powder. Massage the seasoning into the meat thoroughly. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for the best results.

2. Prepare the Curry Base:

   • Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. When the oil is hot, add the chopped onions, garlic, ginger, and pimento peppers. Sauté until the onions are translucent and fragrant.
   • In a small bowl, mix the curry powder and ground geera with a few tablespoons of water to form a smooth paste. This helps to bring out the full flavor of the spices.
   • Add the curry paste to the pot, stirring continuously to prevent burning. Cook the curry paste for about 3-5 minutes, until it begins to darken slightly and releases its rich aroma.

3. Cooking the Meat:

   • Add the marinated chicken or goat to the pot, stirring to coat the meat evenly with the curry paste. Let the meat brown for about 5 minutes, stirring occasionally.
   • Once the meat is browned, add the diced potato (if using). This will help thicken the curry and add a creamy texture to the dish.
   • Pour in enough water to cover the meat, usually about 2 cups. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer.

4. Simmer and Serve:

   • Let the curry simmer for about 40 minutes to 1 hour for chicken, or 1.5 to 2 hours for goat, until the meat is tender and the sauce has thickened. Stir occasionally and check the seasoning, adding more salt or pepper if needed.
   • If you like your curry with a bit of heat, add chopped hot pepper to taste during the last 10 minutes of cooking.
   • Once the meat is tender and the sauce has reached your desired consistency, remove the pot from the heat. Garnish with chopped scallions and fresh cilantro.

5. Serving Suggestions:

   • Serve your Trinidad Curry Chicken or Goat hot with steamed white rice, dhal, or roti. It’s also delicious with a side of fried plantains or a simple green salad.

Conclusion

This classic Trinidad Curry Chicken or Goat is more than just a meal; it’s a journey through the vibrant flavours and traditions of Trinidad and Tobago.

The combination of aromatic spices, tender meat, and a rich, flavorful sauce makes this dish a beloved staple in Trinidadian homes.

Whether you’re sharing it with family or savoring it on a quiet evening, this curry is sure to warm your heart and soul. Enjoy!