Curried Chicken with Chickpeas Trinidad
Experience the vibrant flavors of the Caribbean with this Curried Chicken with Chickpeas Trinidad recipe—a hearty, spiced dish that combines tender chicken, creamy chickpeas, and comforting potatoes in a fragrant Trinidad-style curry sauce. Infused with bold ingredients like fresh ginger, garlic, and green seasoning, and enhanced by the heat of optional Scotch bonnet peppers, this dish offers an authentic taste of Trinidadian cuisine. A medley of curry powder, turmeric, and cumin creates a rich, aromatic base, while a simmer in chicken stock ensures every bite is bursting with flavor. Perfectly paired with soft jasmine or basmati rice and garnished with fresh cilantro, this soul-warming curry is an ideal choice for a weekday dinner or an exotic feast.
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Recipe Information
Ingredients
- 2 lbs Chicken (bone-in, skinless, cut into pieces)
- 15 oz Chickpeas (canned, rinsed and drained)
- 1 medium Yellow onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tbsp Fresh ginger (grated)
- 3 tbsp Green seasoning (Trini or store-bought)
- 3 tbsp Curry powder (Trinidad-style)
- 1 tsp Ground cumin
- 1 tsp Ground turmeric
- 1 small Scotch bonnet pepper (optional, chopped)
- 2 medium Potatoes (peeled and diced into chunks)
- 2 tbsp Vegetable oil
- 2 cups Water or chicken stock
- 1 tsp Salt
- 2 tbsp Fresh cilantro (for garnish, chopped)
- 4 cups Cooked jasmine or basmati rice (for serving)
Instructions
Rinse and pat dry the chicken pieces. Season with green seasoning and 1/2 tsp salt. Set aside to marinate for at least 15 minutes (or up to overnight in the refrigerator).
Heat the vegetable oil in a large pot or heavy-bottomed pan over medium heat.
Add the chopped onion to the pot and sauté until soft and golden, about 5 minutes.
Add the minced garlic, grated ginger, and optional Scotch bonnet pepper. Stir for 1-2 minutes until fragrant.
Mix the curry powder, ground cumin, and turmeric in a small bowl with 2-3 tbsp of water to form a paste. Add this paste to the pot and cook for 3-5 minutes, stirring constantly, until the spices bloom and the oil separates.
Add the marinated chicken pieces to the pot and toss to coat them in the curry mixture. Cook for about 5-7 minutes, turning the chicken pieces occasionally until they are lightly browned.
Add the diced potatoes and chickpeas to the pot. Stir to combine.
Pour in the water or chicken stock, ensuring the chicken and vegetables are mostly submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
Taste the curry and adjust seasoning with additional salt if needed.
Garnish with fresh chopped cilantro and serve hot with jasmine or basmati rice.
Nutrition Facts
Calories |
4459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 3924 mg | 171% | |
| Total Carbohydrate | 465.7 g | 169% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 29.1 g | ||
| Protein | 287.3 g | 575% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 610 mg | 47% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 5439 mg | 116% | |
*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.
