MELANGE CURRIED CHICKEN
Moses Reuben, Executive Chef and Owner of Melange Restaurant in Port of Spain, adds elegance to everyday Trinidadian food with French techniques and delicate seasoning. His version of curry chicken can be paired with roti for a more traditional feel or plain rice for a more sophisticated presentation.
Ingredients (4 servings)
4 boneless chicken breasts, cut into ½-inch cubes
2 tablespoons canola oil
1 cup chicken stock
1 medium-size Yukon Gold potato, peeled and cut into ½-inch chunks
½ teaspoon salt
¼ cup coconut milk
Mix the chicken with the garlic, onions, shado beni, cumin, and 2 teaspoons of the curry powder. Set aside to marinate for at least 20 minutes but preferably overnight in the refrigerator.
Mix the remaining curry powder with ½ cup of water to make a smooth paste and set aside. Heat the oil in a deep saucepan, add curry paste, and then add the chicken. Mix well and sauté for 2 to 3 minutes. Add the stock, potatoes, and salt. Simmer for 15 minutes and continue to cook until the sauce thickens, about 5 minutes more. Add the coconut milk and simmer for 3 minutes more. Taste to adjust the seasonings. Serve with rice or roti.
MANGO NUT BREAD
Ingredients (makes 1 loaf)
1 large ripe mango, peeled and sliced, or 1½ cups frozen mango cubes
Preheat the oven to 350-degree F and grease a 9 x 5-inch loaf pan.
Combine the mango, lime juice, and 1 teaspoon of water in a blender. Puree until smooth and set aside. Alternatively, use 1½ cups store-bought mango puree.
Sift together the flour, sugar, baking powder, cinnamon, nutmeg, salt, and baking soda.
In a large bowl, beat together the egg, mango puree, and oil. Add the flour mixture, stirring until just combined. Add the walnuts.
Pour the batter into prepared pan and bake for 40 minutes, or until a cake tester inserted into the center of the bread comes out clean. Remove from the oven and cool in the pan for 15 minutes, then turn out onto a wire rack to continue cooling. Slice and serve.
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