- Caribbean mums, eh?
I don't even like disrespecting my people like that
but Jesus, what wag wan?
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- Hi, my name's Heather, I'm a mum,
Caribbean mum from East London
and I'm trying other Caribbean mums' curry chicken.
- It's curry chicken.
- Curry chicken.
- It's curry chicken.
I mean if you're saying fried chicken,
you don't say chicken fry, do you?
So you say fried chicken, so it's curry chicken.
- Either way assumes
that the chicken's got some curry in it. (laughing)
- Curry chicken can be eaten any day of the week.
I think I ate it two days ago.
- In this country, it's generally a dinner.
In the Caribbean, it's breakfast, lunch, dinner,
in between, whenever.
You wake up in the night,
there's some in the fridge, you warm it up.
- I want to taste spice,
for my curry chicken, I like it to have a bit of a kick.
- Flavors, the richness, color, taste,
it's everything.
(upbeat pop music)
- I usually season the night before.
I try to keep it simple as possible
with not too many things.
Oh, I do also brown the onions and garlic
in a little bit of brown sugar.
It kind of cuts some of the curry flavor,
makes it not so harsh.
(laughing)
- Ah.
- I'm not sure yet, I'm still trying to figure out
what part of the chicken it is.
Erm, okay, I think it's a chicken thigh.
- At first when I looked at it,
it looked like something else, but now...
It doesn't look bad.
- I like my curry to be yellow
so I add a little turmeric to mine
just because I like the yellowness on my white rice.
This looks closer to my brown stew chicken,
I'm not gonna lie,
this doesn't look like curry chicken.
But let's give it a try.
I knew it, doesn't taste like curry chicken.
It's nice, got a bit of a kick
but it doesn't taste like curry chicken.
- I'm not too keen on the,
some of the seasons they put in there.
- (coughing) I'm sorry.
Thanks so much.
Not my preference.
- What's that flavor in there?
I'm not sure what that herb is, it's slipping me
but I know it's an Indian herb.
This isn't the way that Caribbean people make curry,
but it's nice.
- It's not bad, but I would rate this,
I'm gonna say three and a half.
Yeah, it's not for me.
- For me, the strength of the curry powder itself
over powers everything else really.
I'd give this a five.
Yeah, I'd give this a five out of ten.
- Indian version of curry chicken,
I'm gonna give it a seven.
(crowd clapping)
Caribbean curry chicken?
One.
I don't even need to keep saying sorry, do I?
I mean it's not curry chicken, sorry, I said it again.
(upbeat pop music)
- I think I cook a very nice curry chicken.
The color, the color is there
and I like to put little dumplings, we call them spinners.
I think my curry chicken is a ten out of ten.
Yeah. (laughing)
- It looks okay.
Not as yellow as I like,
I like my curry to look like curry.
Oh my God, this person put dumplings in it,
little spinners.
Okay.
- It looks traditional, got all the small pieces of chicken
all chopped up so yep, that looks traditional.
- I like the fact that there's a lot of bones in this.
A bony curry has more flavor, or promises more flavor.
I think it's one of those things
that goes back to the history of slavery
where bony meat is what was given to slaves.
They would use that and make it
the best tasting food that you could want.
- Okay, let's give this a try.
- It smells, yeah it smells nice.
- Mm, I like this, I like the flavor of this.
Curry powder is not overpowering it.
- Yeah, it's nice.
- That is asking for high blood pressure.
Way too much salt in here.
- Sorry.
I much prefer this curry.
I like the color, I like the flavor.
More interesting to eat as well, I think.
- It just probably needed just a little bit more of a kick,
but no, yeah, it's fine.
- I mean, I like my dumplings, my spinners
to have a bit of a bite.
You know when you're putting them
in stew peas and ting and it's...
You know, it's very mushy.
Not good, not a good attempt, ladies.
No.
- I'm gonna give this an eight.
- I think I'd give this a seven.
- I mean, I couldn't eat that.
I couldn't even put that on my plate
to eat it with my rice and that
so I'm gonna give you a zero.
You need to lighten your hand with the salt.
Too much salt no good for you.
- Replace the salt with all the other seasonings
and you'll be good.
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- I'm a flavor person, I like a lot of garlic and onion.
If you don't get that sear at the beginning
or browning of the meat,
then the flavor is not as enhanced.
- Erm, yeah, not bad.
Chicken looks a bit pale,
but then I suppose, again, it's the breast,
so it's difficult to decide.
It looks slightly pink so I'm not sure
if they left it to cook long enough, but we'll go for it.
- One thing I don't like my meat big.
I'm very funny with my meat,
I like my things cut up small
and I like use various parts of the chicken
'cause you know, things like the breasts are dry.
- Come on, ladies.
Oily, it's full of oil.
I don't even know if I want to try this one.
- I wouldn't call that a curry.
- [Crew Member] What would you call it?
- Erm, a stew.
- What is in this?
What have you seasoned this with?
Hasn't got that strength of the curry,
the curry powder, the curry powder's everything
that you use.
- I think curry should have a bit of hotness to it,
maybe not too much,
although I do like hot food
but this is not that.
This is not that at all.
It's a nice chicken stew, but it's not,
I wouldn't say it's a curry.
- No, it's not curry chicken.
It's got no flavor, it's got no curry.
I've got nothing to say.
I've got nothing to say about this one either.
Apologies, 'cause I know you probably tried
but again, I'm going to rate this zero.
This is not curry chicken.
- I'd have to say maybe a four.
It needed a bit more oomph,
it needed a bit more curry powder.
- Nah, I'm gonna say about a two.
Yeah, that's it, not for me.
- I didn't know I was this critical, this is terrible.
Who knew?
- Season, curry powder, leave that to marinate overnight,
onions, carrots, potatoes, and just let that simmer
and bubble away for 30, 40 minutes
or until the meat is falling off the bone.
That's a nine, ten, easy, easily. (laughing)
- Okay, so I can see potato, which I like in curry,
even though I didn't put any in mine today.
I can see carrot as well, nice, bit of color.
I like colorful food.
- It just is a different style, but I do like the color
and it's appealing.
The gravy is quite, looks like that would sit
really nice on some white basmati rice.
- I like the look of this one and if I,
you know, if I went out and I saw this one on my plate,
I would say it looks, the color looks good.
- Right, let's go for it.
- Mm, mm, Lord.
No, sorry.
- Yeah, the chicken doesn't taste
as if they seasoned it before they cooked it in the curry,
that's the only thing I can say.
- Really like this one,
this one has the best flavor so far.
It's not like curry and then flavor underneath,
it's really, it's good, it's nice.
- No.
Not good at all.
The gravy's watery, there's no flavor,
there's no flavor in it.
It's very bland.
- I'm not sure about the peas and the sweetcorn
but hey, everyone does things differently so...(laughing)
It gives you a bit more of your five a day.
- And also there's green peas in it.
All those kind of things, I don't think
that's something that I would normally see.
But it's a nice addition I think, it's quite nice.
- I think maybe a five and a half.
- I'm gonna go eight and a half on this one.
- I need a lesson, it's not good.
I'm gonna just be nice and say two.
Two out of ten.
The peas, Caribbean, we don't put peas
in our curry.
- Had to win.
In that situation with those three meals,
I had to win that category, 100%.
- I'm not disappointed, I just know
that you know, not everybody likes a lot of spice
the way I do, so that's okay.
- Those people ain't got no taste,
I know I can cook good. (laughing)
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