Easy Trinidadian Curry Chicken

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This article is all about how to make a Trinidadian curry chicken with potatoes.

Curry chicken is one of those dishes that instantly reminds me of home.

Coming home from school and being able to smell of curry cooking in the pot was the best.

In my family, we grew up eating this with soft, warm roti, but it’s just as good over rice.

This version is simple, hearty, and perfect for about four people.

The key is to let the curry bloom in the oil first so you get that rich, deep flavour.

Ingredients

• 8 medium potatoes, peeled and chopped into bite-sized pieces
• 4 chicken breasts, chopped into bite-sized pieces
• 1 yellow onion, diced
• 3–4 tbsp curry powder (Trinidad-style if you can find it)
• 2–3 tbsp oil (enough to coat the pot)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional)
• Salt and pepper, to taste
• Water, as needed

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Peel and chop the potatoes into even pieces. Chop the chicken into the same size as the potatoes so they cook evenly. Dice the onion and set everything aside.

Heat a large pot over medium heat and add enough oil to coat the bottom. Once the oil is hot, add the curry powder and stir, letting it cook for about 1–2 minutes until it turns into a fragrant paste.

Add the chicken to the curry paste and cook until you no longer see pink on the outside. Slowly add small amounts of water to keep it a thick paste at first, then pour in enough water to just cover the chicken.

Add the onions and potatoes to the pot. Sprinkle in garlic powder, onion powder, cayenne, salt, and pepper. Add more water until it covers the potatoes completely.

Cover the pot and let everything simmer until the chicken is cooked through and the potatoes are tender—about 20–25 minutes.

Serve hot inside soft roti or over a plate of rice.

Nutrition Estimate (Per Serving, 1/4 of recipe without roti or rice)

• Calories: ~420
• Protein: ~33g
• Carbohydrates: ~55g
• Fat: ~9g
• Fibre: ~6g

Nutrition will vary based on the type of curry powder and whether you serve it with roti or rice.

This curry is the perfect mix of tender chicken, hearty potatoes, and rich, spiced sauce. It tastes even better the next day, so don’t be shy about making extra.

Trinidadian Curry Chicken

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 8 medium potatoes peeled and chopped into bite-sized pieces
• 4 chicken breasts chopped into bite-sized pieces
• 1 yellow onion diced
• 3 –4 tbsp curry powder Trinidad-style if you can find it
• 2 –3 tbsp oil enough to coat the pot
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper optional
• Salt and pepper to taste
• Water as needed

Method

 

1. Peel and chop the potatoes into even pieces. Chop the chicken into the same size as the potatoes so they cook evenly. Dice the onion and set everything aside.
2. Heat a large pot over medium heat and add enough oil to coat the bottom. Once the oil is hot, add the curry powder and stir, letting it cook for about 1–2 minutes until it turns into a fragrant paste.
3. Add the chicken to the curry paste and cook until you no longer see pink on the outside. Slowly add small amounts of water to keep it a thick paste at first, then pour in enough water to just cover the chicken.
4. Add the onions and potatoes to the pot. Sprinkle in garlic powder, onion powder, cayenne, salt, and pepper. Add more water until it covers the potatoes completely.
5. Cover the pot and let everything simmer until the chicken is cooked through and the potatoes are tender—about 20–25 minutes.
6. Serve hot inside soft roti or over a plate of rice.