Trinidadian Chicken Curry with Potatoes

Trinidadian Chicken Curry with Potatoes ingredients

• 3 lbs bone-in, skinless chicken pieces (thighs, drumsticks, or a mix), cut into 2-inch pieces
• 1 lime or lemon, juiced
• 3 tbsp Trinidadian curry powder (or a good quality Madras curry powder)
• 1 tsp salt
• 1/2 tsp black pepper
• 6 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 5 pimento (allspice) berries, crushed lightly
• 2 dried bay leaves
• 3 tbsp cooking oil (vegetable or canola)
• 1 medium yellow onion, chopped
• 1/2 medium bell pepper (any color), chopped
• 1 scotch bonnet pepper, whole (optional, for heat)
• 2 medium potatoes, peeled and cut into 1-inch cubes
• 2 cups water or chicken broth
• 2 tbsp fresh cilantro, chopped

How to make Trinidadian Chicken Curry with Potatoes

1. Clean and Marinate Chicken: Rinse the 3 lbs chicken pieces thoroughly and pat very dry. Place chicken in a large bowl. Squeeze the juice of 1 lime or lemon over the chicken. Add 3 tablespoons Trinidadian curry powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub the spices into the chicken until well coated. Cover and let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
2. Prepare Aromatics and Spices: Mince the 6 garlic cloves and grate 1 tablespoon fresh ginger. Lightly crush the 5 pimento (allspice) berries. Have the 2 dried bay leaves ready. Chop 1 medium yellow onion and 1/2 medium bell pepper.
3. Bloom the Curry Paste: Heat 3 tablespoons cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the marinated chicken to the hot oil. Stir frequently, cooking for 5-7 minutes, scraping the bottom of the pot to prevent sticking. This initial cooking caramelizes the curry powder and creates a flavorful 'curry paste' around the chicken.
4. Add Aromatics: Push the chicken to one side of the pot (or remove temporarily if space is tight). Add the chopped onion, bell pepper, minced garlic, grated ginger, crushed pimento berries, and bay leaves to the open space in the pot. If using, carefully place 1 whole scotch bonnet pepper into the pot (do not break it open). Sauté for 3-5 minutes until the onions soften and become translucent.
5. Combine and Deglaze: Stir the chicken and sautéed aromatics together, ensuring all ingredients are well combined with the curry paste. Continue to stir and cook for another 2-3 minutes, allowing the flavors to meld. A fond will start to form on the bottom of the pot, which adds depth.
6. Add Potatoes and Liquid: Add the 2 peeled and cubed medium potatoes to the pot, stirring them into the chicken and curry. Pour in 2 cups of water or chicken broth, ensuring it mostly covers the chicken and potatoes. Bring the mixture to a boil, scraping any stuck bits from the bottom of the pot.
7. Simmer the Curry: Once boiling, reduce the heat to low, cover the pot tightly, and let the curry simmer gently for 40-50 minutes. The chicken should become very tender, and the potatoes should be cooked through and begin to break down slightly, thickening the sauce.
8. Check and Adjust: After simmering, check the tenderness of the chicken and potatoes. Carefully remove the whole scotch bonnet pepper (if used) and bay leaves before serving. Taste the curry and adjust seasoning with additional salt or pepper if needed. The consistency should be a rich, somewhat thick sauce.
9. Rest and Serve: Let the curry rest off the heat for 5-10 minutes before serving; this allows the flavors to settle and the sauce to thicken further. Serve hot with steamed white rice, paratha roti, or buss-up shut. Garnish with 2 tablespoons fresh chopped cilantro if desired.

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