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 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, a flatbread. Use the bread to soak up the curry sauce or as a wrap with meat and sauce.
Habaneros are popular in Caribbean cooking; use them if you want a fiery hot curry, and add them to the marinade if you really want to ramp up the heat. If habaneros are too much, swap them out for any kind of chile you prefer. Guajillos would deliver fruity flavor akin to the habanero, but with a sting comparable to a jalapeno.
- 1 medium sized yellow or white onion
- 1 piece Crystallized Ginger
- 4 cloves garlic
- 1/4 cup Dried Cilantro
- 2 tablespoons Trinidad Curry Powder
- 1 pound boneless, skinless chicken thighs
- 1/8 teaspoon Crushed Habanero Chiles
- 2 tablespoons canola or vegetable oil
- 1 can (15 oz) stewed tomatoes
- In a food processor, pulse the onion, garlic, Crystallized Ginger, and Dried Cilantro until finely chopped.
- Add the Trinidad Curry Powder and pulse until all ingredients are combined and the texture is a paste
- Rub the curry powder liberally onto the chicken thighs and place in the fridge to marinate. Marinate for at least an hour, or overnight.
- In a Dutch oven or large skillet with high sides, heat the oil to medium high.
- Remove chicken from marinade and add it to the hot pan. Discard the marinade.
- Brown chicken on all sides.
- Add whole can of undrained tomatoes, and the Crushed Habanero Chiles.
- Reduce heat to medium low, cover pan and let the chicken simmer about 45 minutes or until chicken is cooked through. Add a little water if the sauce starts to become dry.
- Serve over rice, with roti, or with a side of steamed vegetables.
