After reading about Trini doubles, I felt inspired to make Chef Kwame Onwuachi’s recipe (we made only the chick pea curry): https://www.foodandwine.com/recipes/chickpea-doubles-tamarind-and-scotch-bonnet-pepper-sauce
Our modifications: first, we heated 2 cups unsalted chicken stock and then dissolved 1.5 tsp Better Than Bouillon chicken flavor (instead of later crumbling a chicken bouillon cube). Second, in lieu of mild Caribbean curry powder, we used 2 Tbsp McCormick’s curry powder and 1 Tbsp homemade Persian meat spice blend (recipe here: https://piglettedc.tumblr.com/post/615857603207135232/persian-meat-spice-blend-we-tried-this-recipe-as). Third, we were concerned that a minced habanero would be too spicy. Instead, we added one half of a seeded habanero, which we sauteed with a sliced onion (we added in the minced garlic a few minutes later). While simmering for 25 mins, we removed and discarded the half-habanero midway. At the end of cooking, we added a dash (1 tsp) sugar for balance. Rather than serving on naan, we served this chick pea curry with rice. (Nov. 2021)
Cooking Adventures 