Trinidad Style Curry Chicken

Trinidad Style Curry Chicken
Trinidad Style Curry Chicken

We call this recipe Trinidad 'Style' Curry Chicken because it is an adaptation of several Trinidad Curry recipes that we have tried. The basics are the same, chicken, curry powder, hot chiles and onions. The tomatoes may or may not be an 'authentic' ingredient but we really like the flavor and texture that they add to this dish. This curry dish can be served over rice or with 'Roti' which is a flatbread. Use the bread to soak up the curry sauce or as a wrap with meat and sauce.
Note: nutritional data is calculated for chicken curry only.  Make necessary adjustments if you are serving over rice or with flatbread.

Curries originated in India but became popular in the Caribbean although there was not access to the same spices that were available in India. The Trinidadians began creating new styles of curry with spices that were more readily available.

Our salt free Trinidad Curry Powder is hand blended from turmeric, black pepper, coriander, cumin, ginger, nutmeg, cinnamon, cardamom and allspice.

Habaneros are popular in Caribbean cooking, so you can adjust the quantity depending on your desired level of heat. If you are really brave and can handle the heat, you can add the Habanero Flakes to the food processor when creating the curry marinade. The intensity of the chiles should increase as the meat marinates.This is a very flavorful Caribbean chicken curry recipe that is sure to please.

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Prep Time: 60 min.
Cooking Time: 45 min.
Category: Chicken
Cuisine: Caribbean
Ingredients:
Instructions:
  1. In a food processor, pulse the onion, garlic, ginger and Dried Cilantro until finely chopped.
  2. Add the Trinidad Curry Powder and pulse until all ingredients are combined and the texture is a paste
  3. Rub the curry powder liberally onto the chicken thighs and place in the fridge to marinate. Plan to marinate for at least an hour, or prepare and marinate overnight.
  4. In a dutch oven or large skillet with high sides, heat the oil to medium high and add the chicken.
  5. Brown chicken on all sides.
  6. Add tomatoes - do not drain, and the habanero flakes.
  7. Reduce heat to med low, cover pan and let the chicken simmer about 45 minutes or until chicken is cooked through.
  8. Add a little water if the sauce starts to become dry.
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