Chicken
Description
The recipe won't take much time. A popular dish in the former British colony—Trinidad and Tobago. Enjoy this delicious Caribbean dish. Serve hot.
Instructions
- 1
Step 1
Add onion, tomato, garlic, black pepper, and cilantro to a food processor.
- 2
Step 2
Beat the vegetables a couple of times and we'll get a "quick" Pico de Gallo salad.
- 3
Step 3
Remove the skin from the chicken legs.
- 4
Step 4
Put the chicken in a bowl and season with salt.
- 5
Step 5
Generously season with pepper.
- 6
Step 6
Add mustard.
- 7
Step 7
Transfer the pico de gallo to the chicken.
- 8
Step 8
Mix thoroughly and let stand for 2 hours.
- 9
Step 9
Mix curry powder, turmeric, and add a little water in a bowl.
- 10
Step 10
Mix with a fork.
- 11
Step 11
Place the pan over medium heat and pour in the vegetable oil.
- 12
Step 12
When the butter is heated, pour in the curry sauce.
- 13
Step 13
Stir.
- 14
Step 14
After a few minutes, add the finely chopped onion. Stir well and continue cooking for about 2 more minutes.
- 15
Step 15
Place the chicken legs in the frying pan.
- 16
Step 16
Cover with a lid and simmer for about 4 minutes.
- 17
Step 17
Remove the lid and add a little water. 1 cup will be enough.
- 18
Step 18
Cook for 20-25 minutes, periodically basting the chicken with the sauce.
- 19
Step 19
Boil the rice, then add a few sprigs of cilantro to it.
- 20
Step 20
Serve at the table.