Trinidadian Curry Chicken and Potato
Local name: Curry chicken
In short: Chicken marinated in green seasoning and simmered in toasted curry paste with potatoes until the gravy is thick and fragrant. Serve with rice or roti. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 55 min
- Resting
- 1 h
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 360 kcal
Curry chicken is a weekly dish in Trinidadian homes, made from chicken pieces seasoned with green seasoning and cooked with a paste of curry powder and cumin, plus garlic, onion and a whole hot pepper. The paste is fried in hot oil first, which turns it dark and fragrant, and potatoes go in later to thicken the gravy. It is eaten with white rice, or wrapped in dhalpuri or paratha roti at roti shops.
Instructions
- Toss the chicken with the garlic, scallions, 1 tbsp of the culantro, thyme, lime juice and 1 tsp salt. Cover and marinate in the refrigerator for at least 1 hour, or overnight.
- Stir the curry powder and cumin with the 60 ml of water into a thick paste.
- Heat the oil in a large heavy pot over medium heat. Cook the onion and garlic for 2 minutes, then add the curry paste. Cook for 2 to 3 minutes, stirring constantly, until it darkens slightly and smells toasted.
- Add the chicken and stir to coat it in the paste. Cook uncovered for 8 to 10 minutes, stirring often, until the pieces are lightly browned and catching a little on the pot.
- Pour in the 500 ml of water, add the whole hot pepper and bring to a boil. Reduce the heat, cover and simmer for 15 minutes.
- Add the potatoes and 1/2 tsp salt. Cover and cook for 20 to 25 minutes, until the potatoes are tender, the chicken reaches 74°C (165°F) and the gravy is thick.
- Mash a few potato pieces against the pot to thicken the gravy more, if you like. Stir in the remaining culantro, taste for salt and serve with rice or roti.
Tips
- Stir the curry paste constantly in the hot oil. Trinidadian cooks call this burning the curry, and it should darken and smell toasted, but never turn black or bitter.
- Leave the pepper whole for fragrance with mild heat. Pierce it only if you want a hotter pot, and wash your hands afterward.
Questions and answers
What curry powder should I use for Trinidadian curry?
Use a Caribbean-style curry powder, which leans on turmeric, coriander and cumin (geera). An Indian-style blend works too. Add an extra teaspoon of ground cumin to bring it closer.
Can I use chicken breast?
You can, but cut it into large pieces and add it for only the last 15 minutes of simmering so it does not dry out. Bone-in thighs and drumsticks give a richer gravy.
What should I serve with curry chicken?
White rice, dhalpuri or paratha roti, callaloo, or a simple cucumber and tomato salad. Pepper sauce or mango chutney on the side is common.
How long does it take to make Trinidadian Curry Chicken and Potato?
About 1 h 15 min in total: 20 min of preparation and 55 min of cooking.
How many calories are in Trinidadian Curry Chicken and Potato?
About 360 kcal per serving, with 28 g of protein, 18 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 18 g |
| Fat | 19 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
