Curry home fowl is a delicacy in Trinidad. Many folks have what is referred to as layers or home fowl in the yard that’s prepared on special occasions. In New York, we get home fowl at Key Food. It is tougher than chicken and requires a longer cooking time. The chicken or fowl is roasted over an open flame in the outdoors to burn off the small feathers and impart a unique roasted flavor to the meat. After it is cut up into small pieces, cleaned, rinsed, seasoned and curried. Seasoned with green seasoning which is a blend of scallion, culatro (bandhania), garlic and onion. The currying process is simple but produces robust flavor.
Serve with dhal, freshly cooked jasmine rice and a salad for a traditional Trini meal.
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CURRIED HOME FOWL
Ingredients
- 4 lbs home fowl cut into 2 inch pieces
- ½ cup green seasoning 16 bandhania, 12 cloves garlic, hot pepper
- ½ onion sliced
- 3 tablespoons minced garlic eliminate if making fresh
- 6 tbs extra virgin olive oil
- 6 tablespoons curry powder
- 1 tsp amchar masala
- 1 tsp roasted cumin geera
- 8 thyme sprigs
- 1/2 stick coconut cream optional (or 1 can)
- Salt to taste
- 1 tsp black pepper
Instructions
- Roast chicken over open flame on an outdoor stove. Cut up into small pieces. Wash chicken with the juice of a lemon, removing skin, excess fat and slime. Rinse several times with plain water and place in a colander to drain well. Season with green seasoning, onion, garlic, hot pepper, salt and pepper. Allow it to marinate for several hours or overnight (OPTIONAL).
- In a small bowl, add 6 tablespoons curry powder, amchar masala, cumin, ½ cup water and 1 tablespoon of the reserved green seasoning. Mix well and set aside.
- In a heavy bottomed pot or dutch oven, over medium heat, heat oil, add a few slices of onion and hot pepper and cook until the edges are golden brown. Add curry mixture and cook 3-5 minutes, stirring constantly and scraping the bottom of pot to prevent it from sticking and burning.
- Add seasoned chicken, thyme sprigs and coconut cream(if using), if using. Mix well to combine with the curry. Cover pot and cook on medium heat until the meat has released its juices and evaporates about 45-60 minutes, gently stirring every 10-15 minutes or so in a basting motion (pouring the pan juices over the chicken).
- When the liquid has evaporated, continue to stir fry for 1 min, allowing the flavors to develop and scraping the bottom of the pot with the spoon to prevent it from burning. Add 2 cups hot water or according to how much sauce you like. Bring to a boil, lower heat to a simmer, cover and cook until the fowl is tender and the sauce has thickened about 10 minutes. Stir in chopped bandhania, taste for salt and add more if required.
