Trinidad Curry Chicken
This Trinidad curry chicken recipe is bold, deeply aromatic, and built on a foundation of fresh green seasoning and properly bloomed curry powder that gives every bite layers of flavor you won't forget.
Equipment
- Large heavy-bottomed pot or Dutch oven - At least 5-quart / 5L capacity
- Food processor or blender - For the green seasoning paste
- Sharp chef's knife
- Cutting board
- Measuring spoons and cups
- Wooden spoon or heatproof spatula
- Ladle - For serving
- Large mixing bowl - For marinating the chicken
Ingredients
- 3 lbs bone-in chicken pieces - 1.4 kg, drumsticks, thighs, or a mix, skin removed
- 3 tbsp West Indian curry powder - Chief or Turban brand preferred
- 1 tbsp green seasoning - store-bought, or use the homemade paste below
- 1 tsp salt - plus more to taste
- 0.5 tsp black pepper
- 3 tbsp vegetable oil - or coconut oil
- 1 medium onion - roughly chopped
- 4 garlic cloves - roughly chopped
- 1 inch fresh ginger - roughly chopped
- 0.5 cup fresh cilantro - 15g, roughly chopped
- 0.25 cup fresh culantro - 8g, shadow beni, roughly chopped (or substitute more cilantro)
- 1 scotch bonnet - or habanero pepper, whole, do not cut for mild heat
- 2 medium potatoes - peeled and cut into 1.5-inch (4 cm) chunks
- 2 cups water - 480 ml, plus more as needed
- 3 green onions - scallions, roughly chopped
- 3 sprigs fresh thyme
- 0.5 tsp ground cumin
Recommended for Serving
- Steamed basmati rice
- Soft paratha roti - or easy naan bread
- Cucumber raita
- Cilantro lime rice
Instructions
- Make the green seasoning by blending onion, garlic, ginger, cilantro, culantro, green onions, and thyme with 1-2 tablespoons of water until coarse. Set 3/4 aside for the curry base and reserve 1/4 for finishing.
- Pat chicken dry, remove skin, then toss with 1 tablespoon green seasoning, 1 tablespoon curry powder, salt, and pepper. Marinate for 15-20 minutes at room temperature.
- Heat oil in a large pot over medium-high heat. Add remaining 2 tablespoons curry powder and cumin, stirring constantly for 30-60 seconds until fragrant and darkened. Do not burn.
- Add the 3/4 portion of green seasoning to the bloomed curry and cook for 2-3 minutes, stirring frequently, until the paste darkens and becomes fragrant.
- Add marinated chicken and cook for 8-10 minutes, stirring occasionally, until chicken is opaque and coated in the thick curry paste.
- Add 2 cups water, potato chunks, and the whole scotch bonnet. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for 25-30 minutes until chicken is tender and potatoes are fork-tender.
- Remove scotch bonnet, stir in reserved fresh green seasoning, adjust salt to taste, and let rest 5 minutes before serving.
Notes
- Bloom the curry powder properly. Don't skip this step. A minute in hot oil transforms dry curry powder into something nutty and deep, unlocking fat-soluble flavor compounds.
- Keep the scotch bonnet whole if you're sensitive to heat. The floral, fruity aroma infuses the curry without making it fiery. Pierce or chop it for significantly more heat.
- Don't over-blend the green seasoning. A coarse paste clings to the chicken better and gives the sauce more texture.
- Use bone-in chicken for the richest sauce. The bones release collagen and flavor as they cook. Boneless thighs work but reduce simmer time to 20 minutes.
- Potatoes naturally thicken the sauce as they break down at the edges. No flour or cornstarch needed.
- Make it ahead. This curry tastes even better the next day as the spices deepen. Store in the fridge for up to 4 days.
- To freeze: Freeze in portioned containers for up to 3 months. Potatoes may change texture slightly, so consider leaving them out if you plan to freeze.
- Variation: For a creamier version, swap 1 cup of the water for full-fat coconut milk. It creates a rich, luscious sauce.
- Reheat gently on the stovetop with a splash of water over medium-low heat to keep the chicken tender and prevent the sauce from separating.
- West Indian curry powder is key to authentic flavor. Brands like Chief or Turban are readily available online and in Caribbean grocery stores.