Curried Meat (Trini Style)
You can use any meat desirable, bone-in or boneless. Chicken, Lamb, pork, beef, duck, conch, fish, shrimp, wild meat, iguana, caiman are the most common ones. The meat can be pre seasoned or not, as Ready-Curry™ is already loaded with all the necessary seasonings. The amount of Ready-Curry™ suggested below can be varied according to how strong you want the curry to be or how much gravy is desired. 85g for 2 lbs. meat generally gives a balanced curry flavor and intensity with just enough gravy.

Ingredients:
2lbs Meat (cut up in 1.5” x 1.5” pieces)
85-100g Ready-Curry™
Water for cooking
Salt and hot pepper for taste.

Directions:
Step 1 - For chicken, measure or average 85g of Ready-Curry and pour into cooking pot under medium heat. Add a little water (1-2 tbsp.) and mix well until the Ready-Curry™ is a little thinner.
Step 2 - Add 2 lbs. meat (seasoned or not) to the pot and stir well until the pieces are well coated. Add salt to taste. “Fry” until all the liquid (from the meat) has evaporated and the gravy is thickened just about starts to stick to the pot (approx. 3-5 mins). Tip: frying down the curry helps to infuse the seasonings and curry flavor into the main ingredient. Now add water to just cover the meat. Cover the pot and let it cook until the desired amount of gravy is left. Add hot pepper to taste 5 mins before done. Also remember you can add more Ready-Curry™ at anytime to adjust the desired amount of sauce before the dish is done.
*Note – For wild meat or any other tough meats like duck or goat, you would need to use more Ready-Curry™. Say 2lbs. of goat would need approximately 100-125g Ready-Curry™ to make sure there are no left overs.
Best served with rice or roti (Sada, Paratha or Dhalpuri) or Provisions (dasheen, cassava, eddoes or yam).

Curried Potato (Aloo)
This may be the simplest and probably the quickest Vege curry dish!

Ingredients:
2lb Potato (Yukon gold or any kind available)
60-65g Ready-Curry™
Water for cooking
Salt and hot pepper for taste

Directions:
Step 1 - Measure or average about 65g of Ready-Curry™ and pour into cooking pot under medium heat. Add a little water (1-2 tbsp.) and mix well until the Ready-Curry™ is a little thinner.
Step 2 - Add potato (cut into .75” X 2” pieces) to the pot and stir well until the potato is coated.  “Fry” or cook until the gravy is thickened and Ready-Curry™ just about starts to stick to the pot (approx. 3-5 mins). Tip: frying down the curry initially helps to infuse the seasonings and curry flavor into the main ingredient. Now add water to just cover the potato. Cover the pot and let it cook until the desired amount of gravy is left. Add salt and hot pepper to taste 5 mins before done.
Remember, you can add more Ready-Curry™ anytime before the dish is finished cooking to adjust the strength of curry flavor and the amount of rich gravy.

Best served with roti (Sada, Paratha or Dhalpuri) or Provisions (dasheen, cassava, eddoes or yam).