A classic Trinidad-style Curried Chicken recipe, packed with bold Caribbean flavors and rich spices.
Ingredients
For the Chicken
- 2 1/2lbchicken (bone-in, cut into pieces)
- 2tbspgreen seasoning
- 1tspsalt
- 1/2tspblack pepper
- 1tbsplime or lemon juice
For the Curry Base
- 2tbspcurry powder (Trinidad-style)
- 1tspturmeric
- 1/2tspcumin (geera)
- 1/2tspgaram masala (optional)
- 1/2cupwater
For Cooking
- 2tbspvegetable oil
- 1piecesmall onion, chopped
- 2clovegarlic, minced
- 1tbspgrated ginger
- 1piecehot pepper (Scotch bonnet or habanero), chopped (optional)
- 2sprigsfresh thyme
- 2piecescallions, chopped
- 1/2cupchopped tomatoes (optional)
- 1cupwater or chicken broth
- 2piecemedium potatoes, peeled and diced
How to make Trinidad-style Curried Chicken
Prepare the Chicken
Wash the chicken with lime or lemon juice and rinse with water.
Season with green seasoning, salt, black pepper, and let it marinate for at least 1 hour or overnight for best results.
Make the Curry Paste
In a small bowl, mix the curry powder, turmeric, cumin, garam masala, and water to form a smooth paste.
Cook the Curry Base
Heat oil in a large pot over medium heat.
Sauté onions, garlic, and ginger until fragrant, about 2 minutes.
Add the chopped hot pepper, if using, and thyme.
Fry the Curry
Add the curry paste to the pot and let it cook for about 3–5 minutes, stirring constantly, until it darkens and becomes fragrant.
Add Chicken & Simmer
Add the seasoned chicken pieces and stir well to coat in the curry mixture.
Let it cook for 5–7 minutes, stirring occasionally, to allow the curry to infuse into the meat.
Add Potatoes & Liquid
Add the chopped potatoes and tomatoes, if using.
Pour in water or chicken broth, stir, and bring to a simmer.
Cover and let it cook for 25–30 minutes until the chicken is tender and the sauce thickens.
Finish & Serve
Taste and adjust seasoning if needed.
Garnish with chopped scallions.
Serve hot with roti, rice, or dumplings.
Tips & Tricks
Marinate the chicken overnight for the best flavor.
Adjust the amount of hot pepper to suit your spice preference.
FAQS
How can I make Trinidad-style Curried Chicken more suitable for a gluten-free diet?
To make Trinidad-style Curried Chicken gluten-free, ensure that the curry powder and any other spices you use are certified gluten-free. Additionally, serve it with gluten-free sides like rice or quinoa instead of traditional roti.
What are some good substitutions for ingredients in Trinidad-style Curried Chicken?
If you don't have green seasoning, you can use a mix of chopped herbs like cilantro, parsley, and garlic. For the hot pepper, you can substitute with a milder pepper or omit it entirely if you prefer a less spicy dish. If you don't have chicken, you can use bone-in turkey pieces or even chickpeas for a vegetarian option.
How should I store leftover Trinidad-style Curried Chicken?
Store leftover Trinidad-style Curried Chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it on the stove or in the microwave until heated through.
What side dishes pair well with Trinidad-style Curried Chicken?
Trinidad-style Curried Chicken pairs beautifully with roti, steamed rice, or dumplings. You can also serve it alongside a fresh salad or sautéed vegetables to balance the rich flavors of the curry.
What is the cooking process for Trinidad-style Curried Chicken?
To cook Trinidad-style Curried Chicken, start by marinating the chicken with lime juice and green seasoning. Prepare a curry paste with spices and water, then sauté onions, garlic, and ginger. Add the curry paste and chicken, cook briefly, then add potatoes and broth. Simmer until the chicken is tender and the sauce thickens, about 25-30 minutes.
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