According to family historians the origin of this dish is Trinidad. My father, during the Second World War, spent time in Trinidad. That my be one of the reasons we acquired this recipe. It calls for curry powder, which is not a common  staple in Nuyorican cooking. That said, the dish is superb, especially for those who like a bit of spice in their dining.

(Curried Chicken)


1 3-to-3½ pounds chicken, cut into serving pieces
2 cloves garlic, peeled
8 black whole peppercorns
Salt to taste
½ teaspoon fresh thyme leaves or ¼ teaspoon dried
½ cup olive oil
2 medium tomatoes, coarsely chopped
1 onion, peeled and thinly sliced
1 hot chili pepper, diced (optional)
1 tablespoon curry powder
2 cups water


  1. Rinse chicken pieces under cold running water and pat dry with paper towels. Place in a bowl
  2.  Put garlic, peppercorns, salt and thyme in a mortar, and pound until crushed. Rub chicken pieces with this seasoning. Cover bowl and let stand at least 30 minutes.
  3.  In a large skillet or frying pan, heat olive oil. Add chicken pieces, two or three at a time, and fry until golden. Remove and set aside.
  4.  Drain all but 2 tablespoons of oil from skillet. Add tomatoes, onion, chili pepper (if using) and curry powder. Sauté for 5 minutes.
  5.  Stir in 2 cups water and bring to a boil. Return chicken to skillet. Cover and simmer over low heat for 30 minutes or until chicken pieces are tender. This dish is best served with bianda (root plans such as yucca, yautía, green bananas, malanga, etc.) or, as we did it, with tostones (friend green plantains).
    Yield: 6 servings.