Name: How to make Trinidad Curry Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Cuisine: Caribbean
Ingredients: 1 Whole Chicken cut into at least 12 pieces; 1 tablespoon Salt; 2 tablespoons of Curry Powder; 1 tablespoon Geera (Cumin) Powder; 1 tablespoon Amchar or Garam (hot) Masala; 125 ml Green Seasoning; 3 tablespoons of Coconut Oil; 3 Garlic Cloves; ½ teaspoon Geera Seeds (Cumin); 2 tablespoons Curry Powder; 1 tablespoon Amchar or Garam (hot) Masala; 1 tablespoon Geera Powder (Cumin); Water; Salt & Black Pepper to taste; 1-2 Scotch Bonnet Peppers

Curry Chicken in a pot with a bowl of rice on the side

Aside from street food, Trinidad is most famous for its curry. Locals who live away are known for packing bags of curry powder to make sure they are cooking authentic Trini curry when feeling homesick. The curry powder used in Trinidad is locally made and processed, giving it its unique taste and color that make it famous worldwide.

This recipe for Trinidad Curry Chicken is a great way to learn how to make it for yourself at home. We will show you the pro-tips and tricks on how to get that intense curry flavor and its iconic green color in your kitchen. Perfectly paired with rice, roti, or curried vegetables, it’s a must-try recipe for anyone looking to explore the heart of Trinidadian cuisine.

#Trinidad #Diabetic Friendly #Whole30 #Family Dinners #Comfort Food #Chicken #One Pot

Avoid Overcooking: Monitor the chicken to prevent it from becoming dry or tough.

Handling Scotch Bonnet Peppers: Use gloves and avoid touching your face while handling peppers.

Authentic Caribbean Flavors: Features traditional Trini curry powder for a genuine taste.
Comforting and Versatile: Perfect for a family dinner, meal prep, or festive occasions.
One-Pot Wonder: Easy to prepare with minimal cleanup.
Diet-Friendly: Suitable for Diabetic and Whole30 diets with simple modifications.

Marinate for Depth: Let the chicken marinate overnight for the richest flavor.
Toast the Spices: Cooking the curry powder in oil enhances its flavor and aroma.
Control the Heat: Add Scotch bonnet pepper sparingly for just the right amount of spice.

Serve with steamed jasmine rice or coconut rice for a classic pairing.
Pair with roti, "buss up shot" or naan to scoop up the flavorful curry sauce.
Add a side of curried vegetables or a fresh cucumber salad for balance.

Replace chicken with tofu or chickpeas for a vegetarian version.
Use ghee instead of coconut oil for a richer taste.
Add diced tomatoes for a tangy twist to the curry sauce.
Swap Scotch bonnet peppers with milder chilies to reduce spice levels.

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Freeze portions in a sealed container for up to 2 months. Reheat gently on the stovetop.

Chef's Knife

Cutting Board

Glass Storage Container

Large Heavy Bottom Pot

Teaspoon

Wooden Spoon

For the Marinade:

Chicken: The star ingredient, providing protein and richness.
Curry Powder, Geera (Cumin), and Masala: Infuse bold, warm flavors.
Green Seasoning: Adds freshness with a mix of herbs and aromatics.

For Cooking:

Coconut Oil: Enhances the flavor while cooking the spices.
Garlic and Geera Seeds: Add depth and aroma to the dish.
Water: Helps create the curry sauce and tenderize the chicken.

Optional:

Scotch Bonnet Peppers: For heat and a distinctive Caribbean kick.

Can I use store-bought curry powder for this recipe?

Yes, but for the most authentic flavor, use Trinidadian curry powder if available.

How do I tone down the spice if it’s too hot?

Add a splash of coconut milk or a dollop of plain yogurt to mellow the heat.

Can I make this recipe ahead of time?

Absolutely! The flavors deepen when made a day in advance and reheated.

How to Make Trinidad Curry Chicken

Begin by marinating the chicken with curry powder, geera, masala, and green seasoning in a covered container for at least an hour or overnight. Heat coconut oil in a large, heavy-bottomed pot over high heat and sauté garlic and geera seeds until aromatic. Add curry, masala, and geera powders, mixing them into a paste. Stir the paste for a few minutes, adding water as needed to prevent it from drying out.

Add the marinated chicken to the pot, stirring to coat it evenly with the curry paste. Cook on high heat for 10-15 minutes, then pour in enough water to submerge the chicken. Simmer uncovered for 20 minutes, adding Scotch bonnet peppers for heat if desired. Cover the pot and cook for another 10-15 minutes until the chicken is tender. Adjust the seasoning with salt and pepper, then serve warm with your choice of sides.

Author: Rachael Ottier Hart

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Time & Serves

Prep Time

20 mins

Cook Time

45 mins

Total Time

65 mins

Serves

Ingredients

Seasoning Marinade

1 Whole Chicken cut into at least 12 pieces
1 tablespoon Salt
2 tablespoons of Curry Powder
1 tablespoon Geera (Cumin) Powder
1 tablespoon Amchar or Garam (hot) Masala
125 ml Green Seasoning

Cooking

3 tablespoons of Coconut Oil
3 Garlic Cloves
½ teaspoon Geera Seeds (Cumin)
2 tablespoons Curry Powder
1 tablespoon Amchar or Garam (hot) Masala
1 tablespoon Geera Powder (Cumin)
Water
Salt & Black Pepper to taste

Optional Ingredient

1-2 Scotch Bonnet Peppers

Instructions

Seasoning Marinade

Season chicken with the seasoning ingredients and marinate in a container for a minimum of one hour or overnight for more depth of flavor.

Add the optional ingredient after removing seeds and mincing OR add it later on in step 6 of the cooking process.

Cooking

Take a large heavy bottom pot, add the coconut oil and place on a high heat.

When the oil is hot, add the garlic cloves and the geera seeds, cook until burnt, and then remove and discard.

Place the curry, masala, and geera powders into the oil. Mix, using a wooden spoon, into a paste and cook for 3-5 minutes, adding a little of the water if the paste is too dry.

Carefully put the marinated chicken into the pot, stirring to coat it in the curry paste, and cook on high heat for 10-15 minutes.

Mix in enough water to fully submerge the chicken. Then reduce the heat to medium and let it cook for 20 minutes uncovered.

This is when you can add the optional ingredient by placing the pepper into the liquid and letting it poach while the chicken is cooking. Do not let the pepper pop because it will make the entire dish very hot!! Remove from the pot and set aside before the next step.

After 20 minutes have passed, stir the pot to make sure nothing is sticking to the bottom of the pot, adding water if necessary. Cover and continue to cook for another 10-15 minutes or until the chicken is thoroughly cooked.

Season with salt and black pepper to taste.

Once the chicken is cooked correctly, and the consistency of the gravy is to your liking, remove it from the heat and let rest covered for 20 minutes or when it is warm to the touch for people who like eating with their hands.

Serve warm with your choice of roti or rice with any curry vegetable side dishes.

Nutrition Disclosure