Trinidad curry chicken
Trinidad curry chicken, from above
Non vegTrinidad and Tobago

Trinidad curry chicken

Chicken marinated in green seasoning, curried with bloomed geera and potato. Trinidad's Sunday curry.

60 minTime
41 gProtein each
mediumSpice
Green seasoning1 chapter · 1 min read

Make it your way

Grandma's wayTrinidad curry chicken.
The original
431kcalsame
41 gproteinsame
4 gfibresame
60minutessame

Curry chicken.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Chicken, curry cut (bone in chicken, small pieces)1 kg
Coriander leaves (cilantro)for green seasoning
Spring onion (green onion, scallion)2
Garlic6 cloves
Dried thyme½ tsp
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)½
Curry powder2½ tbsp
Cumin powder (ground cumin)1 tsp geera
Onion1, sliced
Potato2, cubed
Cooking oil (vegetable oil)2 tbsp
Water2 cups
Saltto taste

Method

4 steps
  1. 1Blend coriander, spring onion, garlic, thyme and pepper into green seasoning. Marinate chicken with it, salt and 1 tbsp curry powder for 1 hour.
  2. 2Fry onion in oil, then add remaining curry powder and cumin mixed with a little water. Cook until it darkens and dries.
  3. 3Add chicken and stir well to coat. Cover and cook 10 minutes in its own juices.
  4. 4Add potatoes and water and simmer until the chicken is cooked with no pink and gravy is thick.
Serve it like this

Serve with buss up shut or dhalpuri roti, or rice, and a spoon of mango chutney.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Trinidad curry chicken: a bread or rice, a side, something to drink and something sweet.

Bread or rice Buss up shut60 min
Bread or rice Rice and peas60 min
On the side Coconut chutney10 min
On the side Macaroni pie60 min
To drink Peanut punch5 min
Something sweet Double ka meetha45 min
Sign up to send it to your cook