How many servings does this recipe make?

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

What ingredients do I need for Trinidadian Curry Chicken?

You need 11 ingredients. The key ingredients include: 8 whole Chicken Thighs (doesnt Have To Be Thighs, Just Not The Breast), 1/2 whole Medium Onion, Diced, 1 whole Large Tomato, Diced, 2 Tablespoons Green Seasoning (see Note Below), and more.

Is Trinidadian Curry Chicken suitable as meat & poultry?

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

How do I store leftover Trinidadian Curry Chicken?

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

Trinidadian Curry Chicken Recipe

Name: Trinidadian Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole Chicken Thighs (doesnt Have To Be Thighs, Just Not The Breast); 1/2 whole Medium Onion, Diced; 1 whole Large Tomato, Diced; 2 Tablespoons Green Seasoning (see Note Below); 1 whole Scotch Bonnet Pepper, Cut In Half With Seeds Removed; 2 whole Green Onions, diced; 1 Tablespoon Coconut Oil; 2 Tablespoons Curry Powder ( I Used Chiefs Brand From Trinidad); 1/4 teaspoons Ground Cumin; 1 cup Water ( You Will Likely More; Up To Double This Amount); Salt And Pepper, to taste

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1.

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Put the chicken into a large non-reactive dish.

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Add the onion, tomato, green seasoning, scotch bonnet pepper (just throw the two halves in), green onions and salt and pepper.

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Toss to coat the chicken in the mixture.

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Cover and put it into the refrigerator to marinate overnight if possible, but for at least 2 hours.

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2.

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When you are ready to cook the chicken, heat the coconut oil in a large skillet on medium high heat.

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Add the curry powder and cumin to the oil and fry for a couple minutes.

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It will get a bit dry.

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Add 1/2 cup of water and cook for a couple minutes more, stirring as it cooks.

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Take one of the scotch bonnet halves out of the marinade and add it into the spices.

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You can use both halves if you like but with only one half, my daughter can eat it with no problem and it still has a little kick.

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3.

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Pull the chicken out of the marinade and shake off any veggies that stick.

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Set chicken set aside.

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4.

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Drain the liquid off of the leftover veggies in the bag of marinade; otherwise it gets weird when you cook it.

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Add the veggies into the spices and continue to cook.

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Cover and turn the heat down to medium.

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5.

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Keep cooking the onions and tomatoes until they start to melt into a sauce.

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Keep adding a bit of water here and there if you need to.

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It can take a while for the tomatoes to melt into a sauce.

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You want this to turn into your gravy and its best if its not really chunky.

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When its thick and smooth, you are ready to move to the next step.

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6.

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Add the chicken to the skillet and stir to coat it with the gravy.

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Cover the skillet and let it cook for about 20 minutes.

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Check it every once in a while to stir and add water if needed.

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The chicken will release its juices so you shouldnt need too much water.

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7.

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After 20 minutes, check the chicken.

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If there is no pink in the middle, you are done!

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If its still pink in the middle, cook for a few minutes longer.

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8.

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Scoop out the curry chicken and serve it with rice or a roti or both.

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Enjoy!

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Note: You can find green seasoning and Caribbean curry powder at a Caribbean market, but if you dont have one of those nearby you can use regular curry powder and combine a tablespoon each of thyme, cilantro and shallots for the green seasoning.

Trinidadian Curry Chicken

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