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Trinidad Curry Chicken Recipe

Trinidad Curry Chicken

iamwinfred
Trinidad Curry Chicken is a deeply flavorful Caribbean classic rooted in the island's rich Indo-Trinidadian culinary heritage. Bone-in chicken pieces are marinated in a vibrant green seasoning paste made with fresh cilantro, culantro, garlic, ginger, and scotch bonnet pepper, then simmered in a golden curry sauce that's bold, aromatic, and absolutely irresistible. The curry is bloomed the traditional way — mixed with water and cooked in hot oil before anything else hits the pot — creating layers of warm, toasty spice in every bite. Serve it over steamed rice or with warm roti for a complete, satisfying meal that tastes even better the next day.
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Prep Time 50 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Caribbean
Servings 5 servings
Calories 350 kcal

Equipment

  • Heavy-bottomed pot or Dutch oven At least 5-quart capacity
  • Food processor or blender For making the green seasoning paste
  • Large mixing bowl For marinating the chicken
  • Chef's knife and cutting board
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Tongs
  • Citrus juicer For juicing the lime
  • Pot lid Fits the Dutch oven or heavy-bottomed pot
  • Small bowl For blooming the curry powder paste
  • Meat thermometer (optional) To check chicken reaches 165°F internal temperature

Ingredients
  

For the Chicken

  • 3.5 lbs bone-in chicken pieces about 1.6kg; thighs, drumsticks, or a whole cut-up chicken, skin removed
  • 0.5 lime juiced, for washing the chicken

For the Green Seasoning Paste

  • 0.5 cup fresh cilantro about 15g, roughly chopped
  • 0.25 cup fresh culantro (shado beni) about 8g, roughly chopped; substitute with extra cilantro if unavailable
  • 6 garlic cloves roughly chopped
  • 1 tbsp fresh ginger about 10g, roughly chopped
  • 1 medium white onion roughly chopped, divided — half for paste, half for cooking
  • 1 scotch bonnet or habanero pepper seeds removed for mild heat; leave seeds in for extra spicy
  • 4 fresh thyme sprigs leaves only, stems discarded
  • 3 pimento peppers roughly chopped; or substitute 1/2 green bell pepper
  • 1 tbsp Caribbean curry powder added to paste; use a Trinidadian or West Indian blend for authentic flavor

For the Curry Base

  • 3 tbsp olive oil or vegetable oil
  • 2 tbsp Caribbean curry powder for blooming; combined with 2 tbsp water to form a paste
  • 2 tbsp water for mixing with curry powder to bloom
  • 1 medium tomato diced
  • 0.5 tsp ground geera (roasted cumin)
  • 1.5 cups water or chicken broth about 360ml; add more for a thinner sauce
  • 1 tsp salt plus more to taste; divided between marinade and pot
  • 0.5 tsp black pepper

Optional Add-Ins

  • 2 medium potatoes peeled and cut into chunks; optional but traditional

For Finishing

  • 0.5 lime juiced, squeezed over the finished curry
  • fresh cilantro or culantro roughly chopped, for garnish; optional

For Serving

  • steamed white rice or roti basmati or long-grain recommended

Instructions
 

  • Place chicken pieces in a large bowl, squeeze lime juice over them, fill with cold water, and rinse thoroughly. Drain completely, pat dry with paper towels, and set aside.
  • Add cilantro, culantro, garlic, ginger, half the onion, pimento peppers, thyme leaves, scotch bonnet pepper, and 1 tbsp curry powder to a food processor. Pulse, adding 1–2 tbsp water if needed, until a cohesive green paste forms.
  • Pour the green seasoning paste over the chicken, add 1/2 tsp salt and 1/2 tsp black pepper, and use tongs or your hands to coat every piece thoroughly. Cover and refrigerate for at least 30 minutes, or up to overnight for best flavor.
  • Heat oil in a heavy-bottomed pot over medium heat. Mix the remaining 2 tbsp curry powder with 2 tbsp water to form a loose paste, add it to the hot oil, and cook for 2–3 minutes, stirring constantly, until darkened and very fragrant.
  • Add the remaining chopped onion, diced tomato, and ground geera to the pot. Stir to combine and cook for 3–5 minutes until the onion softens and the tomato breaks down into the sauce.
  • Add the marinated chicken along with any residual marinade and stir to coat in the curry base. Cook uncovered over medium-high heat for 8–10 minutes, turning occasionally, until the chicken picks up color and the marinade cooks off.
  • Add the potato chunks (if using) and stir to combine, then pour in 1½ cups water or chicken broth and add the remaining ½ tsp salt. Bring to a boil over medium-high heat.
  • Reduce heat to medium-low, cover, and cook for 25–30 minutes until the chicken is cooked through to 165°F and the potatoes are soft. Remove the lid for the last 5–10 minutes if you prefer a thicker sauce.
  • Turn off the heat, squeeze fresh lime juice over the curry, and garnish with chopped cilantro or culantro. Serve immediately with steamed white rice or warm roti.

Notes

  • Marinate overnight for best flavor: The longer the chicken sits in the green seasoning, the deeper and more complex the flavor will be. Even 2 hours makes a noticeable difference over 30 minutes.
  • Never skip blooming the curry: Mixing curry powder with water and cooking it in hot oil before adding other ingredients is the key technique that unlocks deep, toasty flavor. Adding dry curry powder directly to the pot gives a flat, raw taste.
  • Use bone-in chicken: Bones add gelatin and richness to the sauce that boneless chicken can't replicate. Thighs and drumsticks are the traditional choice and stay juicier during cooking.
  • Culantro substitute: If you can't find culantro (shado beni) at a Caribbean or Latin grocery store, simply double the fresh cilantro. The flavor won't be identical, but the dish will still be delicious.
  • Heat control: Remove all seeds and white pith from the scotch bonnet for a mild dish. Leave seeds in for a fiery result. Habanero peppers are a reliable substitute with similar heat and fruitiness.
  • Coconut milk variation: Replace half the water with full-fat coconut milk for a richer, creamier sauce with a subtle sweetness. Add it at the same stage as the water.
  • Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The curry tastes even better the next day as flavors continue to meld.
  • Reheating: Reheat on the stovetop over medium-low heat with a splash of water to loosen the sauce, stirring occasionally until heated through. Microwave works too — reheat in 90-second intervals, stirring between each.
  • Potato tip: Potatoes will break down slightly after refrigerating, which actually helps thicken the sauce on the reheat — a happy bonus.
  • Make it ahead: This dish is an excellent make-ahead meal. Prepare it a day before serving and reheat gently — the flavors deepen beautifully overnight.

Nutrition

Serving: 1ServingCalories: 350kcalCarbohydrates: 15gProtein: 31gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 130mgSodium: 540mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 8IUVitamin C: 25mgCalcium: 5mgIron: 18mg
Keyword caribbean curry chicken, green seasoning chicken, scotch bonnet curry, trini curry chicken, trinidad curry chicken
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