One of my companies, that had a distribution of Mr.Goudas Brand has been sold in early, 2014.
The new owners did not focus on the quality of the products packaged to the disappointment of millions of loyal customers who have come to rely on my pioneering vision.
I accordingly, no longer vouch for the quality of products under “Mr Goudas”.
The endorsement of the Brand within this website are now soley for historical purposes only.
It is not an easy thing to see someone have such an expression on her face as the girl in the picture after the first spoonful but this is the result of this Special Curry Chicken dish.
To achieve this: you have to start with the proper ingredients:
Mr. Goudas Parboiled Rice
Mr. Goudas Curry Powder
Mr. Goudas Chicken Broth
Mr. Goudas Trinidad Style Hot Sauce
There are thousands of brands and varieties of curry available.
In this recipe we use Mr. Goudas Curry Powder and we will explain why later.
Prepare as follows: pieces of chicken, preferably back and leg/thigh combo
(the chicken breast is too dry for curry).
Wash chicken parts.
In a large frying pan or pot add 1 cup of oil.
Preferably Extra Virgin Olive Oil, heat but do not burn.
Add chicken parts and fry for 3 - 4 minutes until light brown.
Add 2 carrots, sliced 1/4 inch thick,
1 chopped celery stalk,
1 diced *chocho, (*Should you be unfamiliar with chocho or christophene go to your nearest West Indian Food Store and inquire.)
1 diced potato,
1 or 2 diced onion 1/2 inch thick.
Stir and simmer for a few minutes.
Add 2 tbsp. of Mr. Goudas Curry Powder.
Add a can of Mr. Goudas Chicken Broth to enhance the flavour.
Add 2 or 3 cloves of garlic thinly sliced,
2 or 3 pieces of thinly sliced ginger,
A couple sprigs of fresh thyme.
Add 1 tbsp. of Mr. Goudas Trinidad Style Hot Sauce.
A little salt and black pepper.
(Do not add too much salt because the curry itself contains salt.)
Stir, cover and let simmer for an additional 20 - 25 minutes.
During this waiting period, prepare the rice.
If you are an expert at rice preparation, you do not need our advice.
For those of you who do not know, the following applies:
Put the pot on the stove.
Add 4- 5 cups of water
Turn the stove on.
Bring the water to a boil.
When the water begins to bubble, it is boiling.
Add 1-1/2 cups of Parboiled Rice, little salt to taste.
Allow to boil until tender to your satisfaction, approximately 15 - 20 minutes.
Ever so often taste one grain.
It is also quite entertaining to watch the rice boiling, jumping up and down and, since you do not cover the pot, use the lid as your steel drum instrument, a fork as the drumstick and get into the rhythm as you watch the grains bubbling all the while singing the song with the words similar to:
'Goudas Rice is very nice!
Goudas Rice is very nice!
It is good for pelau* or Chinese fried rice!
So take my advice and buy Goudas Rice!'
You must repeat the song again and again until the rice is tender to your taste.
When ready, drain the water and add 2 slices of butter and cover for a few minutes until butter melts into rice.
Please remember NO additional heat is required.
Let sit until time to serve.
The Curry Chicken should be just about ready.
Make sure that all the broth has not been absorbed since this gravy is an important part of the curry.
The odour of this dish should be mouthwatering.
The above is the preparation now it is time to serve.
We would like you to treat this dish as one of your magnificent creations.
Is a treat you have prepared for yourself.
Present at the table accompanied with a side salad of tomatoes, cucumbers, onions and green peppers, oregano.
Or a romaine lettuce salad.
As far as beverages: serve with red wine at room temperature, or for non- Alcoholics, Mr. Goudas Ginger Beer or Snappy Pop Kola Champagne is ideal.
Or Sun-Della Fruit punches.
We are very sure that if you are a curry-lover you will have the same expression on your face as the girl in the picture!!
This recipe has been reproduced with the express permission of Mr. Goudas himself who created it.
Curry chicken is only one variation, you may use goat meat or beef.
However, these red mests require extra cooking time to become tender before adding the other ingredients.
For vegetarians, eliminate the meat and the chicken broth.
As far as why we asked you to use Mr. Goudas Curry Powder the reason is as follows and please take the time to read and understand.
Take the 20 minutes during rice preparation to read.
Mr. Goudas Curry Powder
Story of How it was Created
To better illustrate the development and heartache taken by Mr. Goudas to introduce Curry Powder into the Multi-Cultural North American market, one must understand how the name was derived, which explains the many variations of formulas used in different parts of the country, which then spread all over the world.
Actually, the word curry is derived from the south Indian word curriel, which was used in the local language (Tamil) for a fish stew that had tamarind and curry leaves (which is where these leaves also get their name even in local languages).
This was then picked up and transformed into the present curry by the British.
The word curry, in its English sense, has no direct translation into any of India's fifteen languages, and Indians do not use the term even when speaking English.
Mr. Goudas started developing his own particular brand of Curry Powder in 1973 because he had so many requests about this product.
Initially he thought it would be a good idea to go to an Indian wholesaler who recommended a variety, which he brought into the store.
The wholesaler obviously did the best of advertising to try to sell to his customers.
Up to this point, the customers had endless trust in Mr. Goudas, however, the results of the curry selection by the end of one week was negative.
Several customers brought in their curry chicken and/or curry goat dishes to show him how awful (according to them) these dishes turned out.
At that point he started thinking about a solution to the problem and as to why his customers were complaining.
The reason is that the curry supplied by the Indian wholesaler was specially designed to satisfy the taste of his East Indian clientele, which is Madras Curry Powder (one of the oldest East-Indian accepted brands in the world).
Therefore, the non-East Indian customers were not favourable to this taste, due to the mix of the ingredients used, thus rendering a response of awful.
Mr. Goudas began his research of the problem and just a small reminder that that this was the pre-internet period which meant he did not have the resources to click here to find out more information about ingredients, and how to obtain them.
Therefore, he had to start from scratch and basically the list of ingredients to be able to make a curry is the following: cayenne, ginger, coriander seeds, turmeric, mustard seeds, fenugreek seeds, cinnamon, fennel, cumin, thyme, cardamom, bay leaves, cloves.
Now then, he started experimenting with various proportions of these ingredients to satisfy several ethnic nationalities.
He was not focusing at that time in the East Indian market due to the fact that this ethnic group mixed ingredients according to their own tastes, and when he asked an East Indian about the curry, the response was always, my curry is better than yours.
Therefore, he eliminated certain ingredients from the list because it only appealed to the East Indians (cloves, cardamom, bay leaves, for example).
So now he had a smaller list of ingredients to work with but he had to use this shortened list to develop a curry powder to satisfy his other customers.
Although this seemed like and easy task, he found it was much more complicated than any engineering task he had encountered so far.
At least in engineering the plane would fly one way or another, but if he failed in this curry-making task, the product would never fly which in itself was a danger to his reputation.
To win the 6/49 Lottery today the correct combination is endless but attainable, to make a curry powder under these conditions to please everyone is near impossible.
This is due to the facts that
1) Jamaicans used more thyme in their curry powder
2) Trinidadians and Guyanese used more cumin and chilli
3) Chinese use more tamarind.
For the next six months, Mr. Goudas was having curry for breakfast, curry for lunch, curry for dinner, and dreams of goats jumping with a Curry Powder package tied around their necks instead of bells.
He was becoming a curry monster and in the middle of the nights he would have a curry snack.
Needless to say most of the time his mouth felt like a Chinese dragon spreading fire, and his #A@$ was like a volcano ready to erupt.
Finally, his curry pained period paid off and he developed six varieties that were customer tested again and again allowing Mr. Goudas to develop this product to perfection.
Now that Mr. Goudas had developed the best blends of curry powders , he discovered that he had another enormous task ahead of him in the marketing of the curry products.
In his first meeting with the general buyer of the largest grocery chain at the time, he was informed that the store required only one curry powder and that they already had this one curry powder on the supermarket shelves, which according to him, was bought by all of his curry loving customers.
When Mr. Goudas inquired who were his customers, he responded Italian, Germans, Polish, French, Swedish and other European countries.
Mr. Goudas then responded that these were only recreational curry users who most likely used curry powder once or twice a year and therefore purchased a small jar of curry.
And even then, they were the ones who complained the next day to their friends and fellow workers about heartburn, indigestion, diarrhea and other symptoms, and blamed it on the curry.
Also, he told the buyer that if you plan to sell curry powder to the Italians, then you are sleeping on the wrong side of the bed.
Mr. Goudas told the buyer that half the world's population are curry lovers and unless you provide the curry that they like and want, you can consider yourself out of the curry business.
The buyer then understood Mr. Goudas mentality and allowed him to promote several varieties according to the ethnic makeup of the population in the vicinity of the store.
It is important for one to understand that packaging curry powder in the plastic bag is not as easy as it appears to be.
The following illustrates the complexity of packaging curry in a plastic bag: natural oils from the ingredient list will penetrate and disturb printing and text, therefore bags will tend to stick to each other.
If you take one bag from the shelf, then most likely the next package remaining on the shelf will have half of the printing removed.
Therefore, the packaging was made in such a way to place the printing in a protected area between two layers of plastic, polyethylene and polypropylene, food grade material.
There are many companies in Canada that are capable tof producing such materials material today, but Mr. Goudas has spent a long time with experts in the industry to achieve these excellent results.
This is why when you see the Goudas bags on the supermarket shelves, it has a nice appeal and presentation.
Another important thing is you do not change the formulation for experimental basis after launching a product into the market.
This is a policy of Mr. Goudas and is a prohibited practice in his organization, because the result will be a disaster.
Therefore, the same formulation that has been launched years ago to date remains the same and will do so because of customer letters such as the one that follows:
October 25, 2004 - Bruce Kemsley Ont.
I hope you can help me please.
I am a huge fan of a lot of your products & have been buying them for years. I recently cannot find a particular curry powder called Mr.Goudas Trin-ee-dad 85g package.
Can I order directly through website or can you point me in the right direction as to where to locate - I love this curry powder there is nothing else like it out there!!
Thanks in advance for all your help!
Obviously there are customers like Bruce Kemsley that purchase Mr. Goudas products over the years. This loyalty was not because Mr. Goudas formulated the best curry powder in the world it is because Mr. Goudas made the appropriate realization of which customer taste is best suited for each different blend of Mr. Goudas products.
According to Mr. Kemsley above, the Tri-ee-dad curry is the best in the world, but in order for others to realize the same bliss in taste, they must understand the amount of work Mr. Goudas put into this product to make sure it has the consistency and ability to please that particular customer.
Furthermore, Mr.Bruce Kemsley believes that no matter what new, old or other recognized brand he is offered, he will never be happy, because he has adapted to the taste of this particular blend. Finally, he states he loves this curry powder and that there is nothing else like it out there.
Curry is a difficult subject,
and if a supplier or producer
were to tell Mr. Goudas that
his/hers curry powder brand
is the best in the world,
then he would likely respond
to that person
with a comment such as:
'You are full of s@#$t^!'
The above recipe and picture is courtesy of Spyros Peter Goudas.
In the pictures below, we show a variation of the recipe with Goat or Lamb.
The strings that you see in the plate is nothing else but Thyme.
It is a popular and commonly used ingredient in Caribbean dishes.
Doesn't this plate look like a masterpiece?
A lot of hard work goes into each recipe, to make sure its easy to understand and follow.
I urge you to take the time and try my recipes, as you won't be dissapointed, but at the same time, your table guests will be applauding you.
Please Note: Rice is an ingredient used in thousands of recipes all over the world. In this website, we have mentioned the use of various types of rice in the following recipes