Caribbean · Dinner
Trinidad Curry Chicken
Traditional Trinidad curry chicken with green seasoning and toasted curry spices.
$
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
385Calories
38gProtein
15gFat
12gCarbs
2gSugar
2gFiber
680mgSodium
105mgChol
Goes well with
Zuccardi MalbecZuccardi Malbec — A medium-bodied red wi...
local
Sorrel DrinkSorrel Drink — A refreshing pairing for...
international
Instructions
1
Prep
Chop 1 onion and mince 2 garlic cloves. Pat 350g bone-in chicken dry. Season chicken with 1 tbsp green seasoning, 1 tbsp curry powder, salt, and black pepper. Marinate at least 1 hour.
2
Toast
Heat 1 tbsp oil in a medium pot over medium heat. Add 1 tbsp curry powder, cook 30–60 seconds, stirring constantly until darkened and fragrant without burning.
3
Sear
Add marinated chicken to the pot, cook 4–5 minutes over medium heat, stirring occasionally, until edges are lightly browned.
4
Build
Add chopped onion, minced garlic, 0.5 tsp turmeric, and 1 whole scotch bonnet pepper. Cook 2–3 minutes over medium heat, stirring, until fragrant and onion softens.
5
Simmer
Pour in 1 cup water, bring to a boil over high heat, then reduce to medium-low. Simmer 25–30 minutes until chicken is tender and sauce thickens noticeably, stirring occasionally.
6
Plate
Taste and adjust seasoning with salt and black pepper. Serve curry chicken hot in bowls with the thickened sauce, removing the whole scotch bonnet pepper before serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 350g (12.3 oz) chicken bone-in pieces
- 1 tbsp curry powder
- 1 tbsp green seasoning
- 1 onion
- 2 garlic cloves
- 0.5 tsp turmeric
- 1 scotch bonnet pepper
- 1 tbsp neutral oil
- 240ml (1 cup) water
- salt
- black pepper