Trinidadian Curry Chicken Recipe

Name: Trinidadian Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb Chicken (thighs and/or drumsticks); 1 cup Green Onion; 1 large Onion; 5 clove Garlic; 1/2 cup Cilantro; 1 tbsp Fresh Thyme; 1 Habanero Pepper; 2 tbsp Cumin; 3 tbsp Curry Powder; 1 large Potato; 3 tbsp Extra Virgin Olive Oil; 2 cup Chicken stock

Servings: persons

4 lb Chicken (thighs and/or drumsticks)
1 cup Green Onion
1 large Onion
5 clove Garlic
1/2 cup Cilantro
1 tbsp Fresh Thyme
1 Habanero Pepper
2 tbsp Cumin
3 tbsp Curry Powder
1 large Potato
3 tbsp Extra Virgin Olive Oil
2 cup Chicken stock

1
Clean chicken and put aside.
2
Make green seasoning by combining, 1/2 onion, garlic, green onion, cilantro, thyme, and 1/2 habenero pepper, salt and pepper, and mince in food processor.
3
Season chicken with salt and pepper, and toss in green seasoning (reserve 2 tablespoons of green seasoning for curry paste).
4
Marinate chicken for up to 24 hours, at least 4 hours.
5
Slice other half of the onion and habenero pepper.
6
Mix curry powder with remaining green seasoning and 2 tablespoons of water to create curry paste.
7
Add more water if necessary until paste is about the consistency of wet sand.
8
Heat pressure cooker over medium high heat and add oil.
9
Add sliced onion and pepper and cook until onion is brown.
10
Add curry paste and cook for 3-5 minutes, stirring and scraping sides of pressure cooker so the paste doesn't stick.
11
Add chicken and stir to coat chicken with curry paste.
12
Add cubed potato and cumin.
13
Season with salt and pepper.
14
Add chicken stock to pressure cooker and seal.
15
Cook at pressure for 15 minutes.
16
Serve over rice.

1151

kcal

Calories

Fat

Carbs

182

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 12 ingredients. The key ingredients include: 4 lb Chicken (thighs and/or drumsticks), 1 cup Green Onion, 1 large Onion, 5 clove Garlic, and more.

Yes, Trinidadian Curry Chicken 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 Curry Chicken

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