Ingredients List

• 1 cup Chief Ground Split Peas
• ½ cup Chief Ground Rice
• 1 tsp Chief Baking Powder
• 2 cloves garlic, minced
• 1 tsp turmeric or curry powder
• ½ tsp cumin (optional)
• ½ tsp salt
• 1 cup water (adjust for batter consistency)
• Vegetable oil for frying

For the Tamarind Dip

• ½ cup tamarind pulp
• 1 tbsp brown sugar
• 1 clove garlic, minced
• ½ tsp pepper sauce (optional)
• Pinch of salt

Step‑by‑Step Instructions

1. Mix the batter: Combine split peas powder, ground rice, baking powder, and spices in a bowl. Add water gradually until you get a thick, spoonable batter.
2. Rest the batter: Let sit 20–30 minutes so the baking powder activates and the mixture aerates.
3. Heat oil: In a deep pan, heat oil over medium‑high until shimmering.
4. Fry the pholourie: Drop spoonfuls of batter into the oil. Fry until golden brown, turning occasionally. Drain on paper towels.
5. Make the dip: Combine tamarind pulp, sugar, garlic, pepper sauce, and salt in a small saucepan. Simmer 5 minutes until thickened.
6. Serve: Enjoy warm pholourie with tamarind or pepper sauce — the perfect Trini street‑food bite.

Tips & Serving Suggestions

• Add chopped scallion or shadow beni for extra flavor.
• For a lighter texture, whisk the batter briefly before frying.
• Serve alongside fried plantains or doubles for a full Trini snack platter.

Ready to try this at home? Use the Chief Essentials Bundle — Ground Rice, Lion Split Peas Powder, and Chief Baking Powder — to bring authentic Trinidadian street‑food flavor to your kitchen. Shop the bundle and all your Trini essentials at MyTriniGrocery.

Ingredients List

For the Curried Chicken

• 2 lbs chicken thighs (bone‑in or boneless), cut into large pieces
• 2 tbsp Premium Blend Curry
• 1 tbsp Jamaican Blend Curry
• 2 tbsp vegetable oil (or coconut oil)
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 thumb‑size piece ginger, grated (optional but recommended)
• 2 medium potatoes, peeled and cubed (optional)
• 1 cup coconut milk or 1½ cups chicken stock
• 1 cup water (adjust as needed)
• Salt and black pepper to taste
• 1 sprig fresh thyme or 1 tsp dried thyme (optional)
• 1 scallion, chopped (for garnish)

For the Yellow Chunky Hot Sauce Glaze

• 3 tbsp Yellow Chunky Hot Sauce
• 1 tbsp brown sugar or honey
• 1 tbsp lime juice or white vinegar
• Pinch of salt

Step-by-Step Instructions

1. Marinate the chicken: In a bowl, toss chicken pieces with 1 tbsp Premium Blend Curry, 1/2 tbsp Jamaican Blend Curry, a pinch of salt, and a drizzle of oil. Let sit 15–30 minutes while you prep.
2. Brown aromatics: Heat 2 tbsp oil in a heavy pot over medium heat. Add sliced onion and cook until soft and translucent, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Bloom the curry: Push aromatics to the side, add remaining 1 tbsp Premium Blend Curry and 1/2 tbsp Jamaican Blend Curry to the oil and toast for 30–60 seconds, stirring constantly so the spices bloom but do not burn.
4. Brown the chicken: Add marinated chicken to the pot and sear on all sides until lightly browned. This builds flavor.
5. Add liquids and simmer: Add coconut milk (or stock), 1 cup water, potatoes (if using), thyme, and a little black pepper. Bring to a simmer, reduce heat to low, cover, and cook 25–35 minutes until chicken is cooked through and potatoes are tender. Stir occasionally and add water if it gets too dry.
6. Make the glaze: While the curry simmers, whisk together Yellow Chunky Hot Sauce, brown sugar, and lime juice in a small bowl. Taste and adjust sweetness or acidity.
7. Finish the dish: Remove lid, increase heat to medium to reduce sauce slightly if needed. Stir in half the hot‑sauce glaze and simmer 2–3 minutes so the flavors meld. Taste and adjust salt and spice.
8. Serve and glaze: Plate the curried chicken over rice or roti, drizzle remaining Yellow Chunky Hot Sauce glaze over the top, and garnish with chopped scallion.

Tips & Serving Suggestions

• Balance the heat: The Yellow Chunky Hot Sauce adds bright heat and texture; the brown sugar in the glaze tames the edge and adds a glossy finish. Add more or less hot sauce to taste.
• Make it vegetarian: Substitute firm tofu or chickpeas for chicken and use vegetable stock.
• Stretch it: Add extra potatoes, carrots, or sweet potato to bulk the dish for more servings.
• Pairings: Serve with steamed rice, coconut rice, roti, or fried plantains. A cooling cucumber salad or plain yogurt on the side helps balance spice.
• Advance prep: The curry tastes even better the next day; reheat gently and add a splash of water or stock if thickened.

Ready to try this at home? Use the Premium Blend Special—Premium Blend Curry, Jamaican Blend Curry, and Yellow Chunky Hot Sauce—to bring authentic island flavor to your kitchen. Shop the bundle and all your Trini essentials at My Trini Grocery.

Ingredients List:

For the Curry Goat:

• 2 lbs Goat meat (or lamb as substitute)
• 3 tbsp Chief Hot & Spicy Curry Goat Powder
• 2 tbsp Vegetable Oil
• 1 medium Onion, chopped
• 4 cloves Garlic, minced
• 1 Pimento Pepper, chopped
• 1 Scotch Bonnet Pepper, optional for extra heat
• 2 cups Water or stock
• Salt to taste

For the Tamarind Pepper Sauce:

• 6 Paula Tamarind Balls (crushed)
• 2 tbsp Bertie’s Slight Pepper Sauce
• 2 tbsp Brown Sugar
• 1/2 cup Water

Step-by-Step Instructions:

1. Season the Meat: Rub the goat meat with Chief Hot & Spicy Curry Goat Powder, garlic, salt, and onion. Let it marinate for at least 30 minutes.
2. Cook the Curry Base: Heat oil in a heavy pot. Add curry powder paste (mix curry powder with a splash of water) and let it “burn” for 2–3 minutes until fragrant.
3. Add the Meat: Toss in the seasoned goat and stir until coated with the curry base. Cook until browned.
4. Simmer: Add water or stock, pimento pepper, and Scotch Bonnet if using. Cover and simmer on low heat for 1–1.5 hours until the meat is tender.
5. Prepare Tamarind Pepper Sauce: In a small pan, dissolve crushed tamarind balls in water. Add Bertie’s Slight Pepper Sauce and brown sugar. Simmer until thickened into a tangy, spicy glaze.
6. Finish & Serve: Once the goat is tender, drizzle the tamarind pepper sauce over the curry. Serve hot with rice, roti, or bread.

Tips & Serving Suggestions:

• Balance the Heat: Bertie’s Slight Pepper Sauce adds fire, but the tamarind glaze cools it down with a sweet-sour twist.
• Make it a Feast: Pair with Trini roti or rice and peas for a complete Caribbean spread.
• Extra Kick: Keep a bottle of Bertie’s Pepper Sauce on the table for those who want more heat.

Ready to try this at home? Get the Fiery & Fruity Fusion Bundle and all your authentic Trini essentials delivered straight to your door. Shop now at My Trini Grocery!