Trinidadian Chicken Curry with Potatoes
Ingredients
For the Marinade:
2 lbs chicken thighs (boneless, cut into bite-sized pieces)
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons curry powder (preferably Trinidadian)
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
4 cloves garlic (minced)
1 tablespoon ginger (grated)
1 tablespoon soy sauce
1 tablespoon vinegar (white or apple cider)
1-2 Scotch bonnet peppers (whole, for heat—adjust to taste)
For the Curry:
2 tablespoons vegetable oil
1 large onion (chopped)
2-3 cloves garlic (minced)
1-inch piece of ginger (grated)
2-3 medium potatoes (peeled and cut into chunks)
2 cups chicken broth (or water)
1 bell pepper (sliced)
1 tablespoon tomato paste (optional)
Fresh cilantro (for garnish)
Instructions
1. Marinate the Chicken
In a large bowl, combine the chicken pieces with salt, black pepper, curry powder, thyme, minced garlic, grated ginger, soy sauce, and vinegar.
Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight for better flavor.
2. Prepare the Curry
Heat Oil: In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Sauté Aromatics: Add the chopped onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
3. Cook the Chicken
Add Chicken: Add the marinated chicken to the pot and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned.
Incorporate Vegetables: Add the sliced bell pepper, tomato paste (if using), and the whole Scotch bonnet peppers. Stir to combine.
4. Add Liquid and Potatoes
Pour in Broth: Add the chicken broth and bring the mixture to a gentle boil.
Add Potatoes: Once boiling, add the potato chunks. Stir well.
5. Simmer the Curry
Reduce Heat: Lower the heat to a simmer, cover the pot, and allow it to cook for about 30-40 minutes, or until the chicken is tender and the potatoes are cooked through. Stir occasionally.
Adjust Seasoning: Taste the curry and adjust seasoning with additional salt or pepper as needed. If you prefer a thicker sauce, let it simmer uncovered for the last 10 minutes.
6. Serve
Garnish: Remove the Scotch bonnet peppers before serving. Garnish with fresh cilantro.
Accompaniments: Serve the Trinidadian chicken curry hot over steamed rice or with roti for a delicious meal.
Tips
Storage: Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
Spice Level: Adjust the heat by using fewer Scotch bonnet peppers or omitting them altogether for a milder dish.
Variations: You can add other vegetables like peas or carrots based on your preference.
Enjoy your flavorful Trinidadian Chicken Curry with Potatoes!