Curried Chicken Trinidad Style
Dive into the vibrant and aromatic flavors of the Caribbean with Curried Chicken Trinidad Style—a dish that’s bursting with bold spices and comforting simplicity. This authentic Trinidadian recipe features tender bone-in chicken marinated in a fragrant blend of garlic, ginger, scallions, green seasoning, and fresh cilantro, ensuring every bite is packed with flavor. The highlight of this dish is the "burning" of Trinidad-style curry powder and turmeric, a traditional technique that deepens the savory, earthy aromas. Simmered alongside soft chunks of potatoes, the curry develops a rich, velvety sauce that pairs perfectly with fluffy rice or warm roti. Whether you’re an adventurous foodie or a curry lover, this one-pot wonder is ideal for a satisfying family dinner or a flavorful introduction to Caribbean cuisine.
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Recipe Information
Ingredients
- 2.5 lbs Chicken (bone-in, cut into pieces)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 stalks Scallions (chopped)
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 2 tbsp Fresh cilantro (chopped)
- 2 tbsp Green seasoning
- 3 tbsp Vegetable oil
- 3 tbsp Curry powder (Trinidad-style, if available)
- 0.5 tsp Turmeric powder
- 1 cup Water
- 1 medium Onion (finely chopped)
- 1 small Hot pepper (Scotch bonnet or habanero, optional, finely chopped)
- 2 medium Potatoes (peeled and cut into chunks)
Instructions
Wash and trim the chicken pieces, then pat them dry with paper towels.
Season the chicken with salt, black pepper, scallions, garlic, ginger, cilantro, and green seasoning. Mix well to coat the chicken evenly. Cover and let marinate for at least 30 minutes or overnight in the refrigerator for the best flavor.
In a large pot or skillet, heat the vegetable oil over medium heat.
Add the curry powder and turmeric powder to the oil. Stir and cook for about 1-2 minutes until the spices darken slightly and become fragrant (this process is called 'burning' the curry).
Add the chopped onion and optional hot pepper to the pot. Sauté until the onions are soft and translucent, about 3-5 minutes.
Add the seasoned chicken to the pot and stir to coat it in the curry mixture. Cook for about 5 minutes, stirring occasionally, until the chicken begins to brown.
Add the potatoes to the pot and pour in the water. Stir well, ensuring the liquid covers the chicken and potatoes. If needed, add a little more water.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 25-30 minutes, stirring occasionally, until the chicken is fully cooked, the potatoes are tender, and the sauce has thickened.
Taste and adjust the seasoning with more salt or pepper, if necessary.
Serve hot with rice, roti, or your choice of sides. Garnish with additional chopped cilantro, if desired.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.9 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1153 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
