If you’ve been around here a minute, you know I was born in Trinidad and my family and I emigrated to the United States when I was four. All things Trini still make my heart sing, and we’re so disappointed that our first trip home to Trinidad with Asher won’t be happening this spring like we’d planned. I’m determined that Ashe will grow up knowing where his roots trace, even if we’re far away, so I’ve been making more Trinidadan food lately.
This chicken and channa curry is total comfort food for me- the version I make is just a little different than my mom’s, which is scrawled in the margins amending the version in the Naparima Girls High School Cookbook (like the Trinidadian Joy of Cooking) but that roundabout recipe is typically Trini. It’s easy and flexible to modify for what you have on hand, and super savory and delicious. You can make it thicker like a stew, or serve it with rice, roti, naan- whatever you’d like!