Go Back

Trinidadian Curry Chicken

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.