Curry Home Fowl (Trinidadian Style)
Curry home fowl is a treasured delicacy in Trinidad, often reserved for special occasions or Sunday lunch. Many households raise “home fowl” or “layers” in their yards, and when the time comes, these birds are prepared with great care. Unlike store-bought chicken, home fowl has a firmer texture and richer flavor, requiring a longer cooking time to become tender.
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In New York, home fowl can be found at Key Food and other specialty markets. One of the key steps in preparing it is roasting the bird over an open flame to remove the tiny feathers while infusing the meat with a unique smoky, roasted flavor. After this process, the fowl is cut into small pieces, cleaned, and rinsed before being seasoned with a vibrant blend of green seasoning. This mixture typically includes scallion, culantro (bandhania), garlic, and onion, infusing the meat with layers of flavor before the currying process begins. The process is simple yet produces a deeply flavorful dish.
Why You Will Love This Recipe
- Authentic Trinidadian Flavor – This dish captures the bold, rich taste of traditional Caribbean cooking.
- Slow-Cooked for Deep Flavor – Home fowl is tougher than regular chicken, allowing it to absorb the spices beautifully during the slow cooking process.
- Perfect for Special Gatherings – This dish is often made for family gatherings and celebrations, making it a nostalgic favorite.
Ingredients You Will Need
- Home fowl – Cut into small pieces for even cooking.
- Green seasoning – A blend of bandhania, garlic, and hot pepper.
- Onion – Adds depth of flavor.
- Garlic – Enhances the seasoning and overall taste.
- Extra virgin olive oil – For sautéing and enhancing the richness.
- Curry powder – The key to a bold and aromatic curry.
- Amchar masala – Adds a distinctive smoky, tangy flavor.
- Roasted cumin (geera) – Enhances the earthiness of the dish.
- Thyme sprigs – Provides an herby aroma.
- Coconut cream (optional) – For a creamy, slightly sweet twist.
- Salt – Balances and enhances flavors.
- Black pepper – Adds mild heat and depth.
How to Make Curry Home Fowl
- Roast and Clean the Fowl
- Prepare the Curry Mixture
- Cook the Curry Base
- Add the Meat and Simmer
- Develop the Flavors
Serve and Enjoy
Health and Nutrition Information
- High in Protein – A hearty, protein-rich dish perfect for a balanced meal.
- Rich in Antioxidants – The curry spices and herbs provide anti-inflammatory benefits.
- Low in Carbs – A great dish for those following a lower-carb lifestyle when paired with vegetables.
Tips for Success
- Marinate Overnight – Allowing the fowl to absorb the seasoning enhances its depth of flavor.
- Cook Low and Slow – Since home fowl is tougher, extended simmering ensures tender meat.
- Use Caribbean Curry Powder – Opt for a high-quality blend to get the best flavor.
Variations
- Add Potatoes – For a heartier meal, include diced potatoes towards the end of cooking.
- Try Coconut Milk – Add a splash of coconut milk for a slightly creamy curry.
- Adjust Spice Level – Reduce or increase the Scotch bonnet pepper based on your heat preference.
Equipment Needed
- Heavy-bottom pot or Dutch oven
- Sharp cleaver or cutlass for cutting the fowl
- Spoon for stirring
- Tongs for handling the meat while roasting
Frequently Asked Questions
Q: Can I make this dish with regular chicken?
A: Yes! While home fowl has a firmer texture, you can use regular chicken for a quicker-cooking version.
Q: How do I get rid of the gamey taste of home fowl?
A: Soaking the meat in lime, vinegar or flour and water before cooking helps reduce any strong flavors.
Q: Can I cook this dish in a pressure cooker?
A: Absolutely! A pressure cooker can reduce cooking time while keeping the flavors rich.
How to Serve Curry Home Fowl
Curry home fowl pairs well with traditional Trini sides to create a hearty and flavorful meal. Here are some serving suggestions:
- With Original Dhal and Rice – Serve over steaming jasmine or basmati rice with a generous helping of dhal and a side salad for a comforting and well-balanced meal.
- With Peas Dhal and Rice – A delicious alternative to regular dhal, adding a rich, earthy flavor to the meal, best enjoyed with a side salad.
- With Roti – Enjoy with sada roti, dhalpuri, or paratha (buss up shut) for an authentic Trinidadian experience.
- With Provisions – Pair with boiled green bananas, cassava, or sweet potatoes for a wholesome Caribbean meal. Try this delicious boil & fry cassava.
- With Stewed Beans – A hearty and nutritious addition that complements the curry perfectly, best served with a side salad.
- With Holiday Rice and Beans – A festive and flavorful option for special occasions, always paired with a fresh salad.
- With Geera Rice – The aromatic cumin-infused rice pairs beautifully with the bold curry flavors, accompanied by a side salad.
- With Instant Pot Dhal and Rice – A quick and easy option that delivers traditional taste with modern convenience, served with a salad.
- With Callaloo and Rice – A classic Caribbean pairing that adds a rich, creamy element to the meal, always served with a refreshing salad.
- As Part of a Holiday Spread – Serve alongside an assortment of festive dishes for a celebratory feast, with a fresh salad to balance the meal.
Enjoy your curry home fowl with your favorite accompaniments for a delicious and satisfying meal!
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If you have any questions, concerns, issues, or suggestions about this recipe or any other recipes, please don’t hesitate to leave a comment below or reach out via email at ria@cookingwithria.com. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible. Happy cooking!
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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.
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