Trinidad Curry Chicken & Potatoes

Curry chicken was a staple in my house growing up in Trinidad. Easy to make, versatile and delicious. Great when served with roti or flatbread as pictured below, but also goes well with rice. You can make it a bit spicier by adding some scotch bonnet peppers but given I’m cooking for a toddler as well, I go for a less spicy version.

Makes 3 – 4 Servings

Ingredients:

Chicken Seasoning Ingredients:

• 1 1/2 lbs bone-in chicken thighs (cut into pieces)
• Juice of 1 lime
• Handful cilantro (chopped)
• 4 cloves garlic (minced)
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tbsp curry powder (I used Trini curry powder, but you can use whichever curry powder you have on hand)

Additional Ingredients:

• 3-4 cups water
• 1 lb potatoes (peeled and diced)
• 1 – 2 tbsp vegetable oil
• 1/4 onion diced
• 2 cloves garlic (finely diced)
• 2 1/2 tbsp curry powder (I used Trini curry powder, but you can use whichever curry powder you have on hand)
• Salt and pepper to taste
• Chopped cilantro for serving

Instructions:

1. Cut chicken thighs into medium sized pieces.
2. Add the juice of one lime and mix with chicken. Wash out the lime juice. Add the spices and herbs on the chicken seasoning list. Mix and marinate for 30 minutes up to 4 hours.
3. Add vegetable oil to a sauce pan on medium heat. When oil is hot, add garlic and cook until fragrant, about 1 minute. Turn heat to low.
4. Add onion and saute for another 1 – 2 minutes.
5. Mix 2 1/2 tbsp of curry powder with 1/2 cup water, add to the sauteed onion and garlic. Cook on low heat for about 5 – 6 minutes. Stir often, and if needed, add a little more water. At this point you should have a smooth sauce-like consistency. The goal is to cook the curry a bit to form a nice smooth sauce.
6. Add chicken and mix with the sauce. Cook for 5 minutes.
7. Add potatoes and cook for another 10 minutes on low heat.
8. Add 2 cups of water and raise heat to medium. Cook for 15 minutes. Check and stir every 5 minutes.
9. Season with salt and pepper to taste. Add another cup water and cook an additional 10 – 15 minutes.
10. Sauce should be thick and smooth. If too thick, add a little more water.
11. Top with chopped cilantro and serve with rice or roti.