Trinidadian Chicken Potato Curry Recipe

Name: Trinidadian Chicken Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chicken thighs bone in and skin on; 1/2 yellow onion diced; 3 garlic cloves roughly chopped; 1 teaspoon fresh thyme; 1 teaspoon pepper sauce scotch bonnet; 1/4 teaspoon powdered ginger; 1/4 teaspoon curry powder; 1 teaspoon coconut oil; 1 teaspoon cilantro finely chopped; 1 scallion; 1 tablespoon vegetable oil; 1/2 yellow onion sliced; 3 garlic cloves minced; 1 1/2 tablespoons curry powder; 1 teaspoon masala amchar; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1 cup water; 2 potatoes cut into large cubes

Servings: persons

2 pounds chicken thighs bone in and skin on
1/2 yellow onion diced
3 garlic cloves roughly chopped
1 teaspoon fresh thyme
1 teaspoon pepper sauce scotch bonnet
1/4 teaspoon powdered ginger
1/4 teaspoon curry powder
1 teaspoon coconut oil
1 teaspoon cilantro finely chopped
1 scallion
1 tablespoon vegetable oil
1/2 yellow onion sliced
3 garlic cloves minced
1 1/2 tablespoons curry powder
1 teaspoon masala amchar
1/2 teaspoon cumin
1/2 teaspoon salt
1 cup water
2 potatoes cut into large cubes

1
Wash and pat dry chicken thighs. In a sealable container, combine all marinade ingredients. Toss chicken in marinade, cover and refrigerate for at least 2 hours.
2
In a Dutch oven, heat vegetable oil over medium high heat. Add onions and saute until tender. Add garlic and continue to saute until fragrant.
3
Sprinkle onions and garlic with curry powder and stir to evenly coat. Add 1 tablespoon of water and cook for one minute, stirring constantly.
4
Add chicken and marinade. Saute until lightly browned, about 5 minutes.
5
If you want a thick curry add potatoes now, otherwise set aside.
6
Sprinkle chicken with amchar masala, cumin and salt. Toss to coat. Pour in one cup of water and bring to a boil.
7
Reduce heat, cover pot and simmer for 20 minutes. If you reserved the potatoes for a thinner curry, add them to the pot after twenty minutes.
8
Continue to simmer for an additional twenty minutes until chicken reaches an internal temperature of 165 F and potatoes are cooked through.
9
Serve warm with roti or rice.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 pounds chicken thighs bone in and skin on, 1/2 yellow onion diced, 3 garlic cloves roughly chopped, 1 teaspoon fresh thyme, and more.

Yes, Trinidadian Chicken Potato Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Trinidadian Chicken Potato Curry

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