Trinidad‑Style Curry Chicken
Main Dish • Chicken, Herb & Spice Blend, Vegetable
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Ingredients
- Chicken & Marinade
- 2½–3 lb chicken (cut into bone‑in pieces)
- 2 tbsp Trinidad green seasoning (blend of chadon beni/culantro, garlic, onion, thyme)
- 1½ tsp salt (to taste)
- 1 whole Scotch bonnet pepper (optional, left whole)
- Curry Base
- 3 tbsp Trinidad curry powder
- 2 tbsp vegetable oil
- ½ cup water
- Cooking
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- ½–1 cup hot water (as needed)
Directions
- Wash chicken with lime or vinegar, rinse, and drain well.
- Season with green seasoning, salt, and Scotch bonnet (if using).
- Mix thoroughly and allow to marinate at least 30 minutes.
- In a small bowl, mix curry powder with ½ cup water to form a smooth paste.
- Heat oil in a heavy pot over medium heat.
- Add curry paste and cook, stirring constantly, for 2–3 minutes until fragrant and slightly darkened—do not allow it to burn.
- Add seasoned chicken to the pot.
- Stir well to coat every piece with curry.
- Cook uncovered until liquid evaporates and chicken takes on color (about 10 minutes).
- Add onion, garlic, and tomato.
- Stir and cook for 2–3 minutes.
- Add ½ cup hot water, stir, reduce heat to medium‑low, and cover.
- Cook covered for 30–35 minutes, stirring occasionally.
- Add small amounts of water if sauce tightens too much.
- Taste and adjust salt and pepper as needed.
- Remove Scotch bonnet before serving if left whole.
Notes
- Serving Suggestions
- Serve with roti (dhalpuri or buss‑up‑shut)
- Or with white rice and cucumber or mango chow
- Traditional Notes (Very Important)
- Curry is always cooked in oil first (never raw curry)
- Green seasoning is essential to authentic Trini flavor
- Sauce should be thick and glossy, not soupy
- Pot cooking preferred over slow cookers
