Total Time: 1 hour 30 minutes (30 minutes prep, 1 hour cook)
Active Time: 40 minutes
Intensity: Medium
Yield: 6 servings
Cuisine: Caribbean, Trinidadian
Introduction
Transport your taste buds to the vibrant islands of Trinidad and Tobago with this deeply aromatic and soul-warming chicken curry. Unlike its Indian counterpart, Trinidadian curry is a unique fusion of East Indian traditions and Caribbean ingredients, developed over generations by the Indo-Caribbean community. This dish features tender chicken pieces simmered in a richly spiced, golden curry gravy, infused with the distinctive flavor of Caribbean “green seasoning” and finished with a touch of coconut milk for creaminess. It’s a celebration of flavor, history, and family—perfect for a comforting weekend meal.
Ingredients
For the Chicken & Marinade:
2 lbs (900g) bone-in, skinless chicken thighs and drumsticks
2 tbsp Trinidadian green seasoning (see below)
1 tbsp curry powder
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
For the Green Seasoning (makes extra):
1 cup fresh cilantro
1/2 cup fresh parsley
6 green onions, chopped
4 cloves garlic
1 small onion, chopped
1 scotch bonnet or habanero pepper, seeded (adjust for heat)
2 tbsp fresh thyme leaves
1/4 cup water
For the Curry:
3 tbsp vegetable oil
2-3 tbsp Trinidadian curry powder (or Madras curry powder)
1 large yellow onion, finely chopped
4 cloves garlic, minced
1-inch piece ginger, minced
1 large potato, peeled and cut into 1.5-inch chunks
1 cup chicken broth
1 cup full-fat coconut milk
2 sprigs fresh thyme
1 hot pepper (scotch bonnet or wiri wiri), left whole
1 tsp salt, or to taste
1/2 cup fresh cilantro, chopped (for garnish)
For Serving (Traditional):
Steamed white rice or dhal puri roti
Mango chutney or kuchela (spicy mango relish)
Equipment
Large bowl
Food processor or blender
Large, heavy-bottomed pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Instructions
Step 1: Marinate the Chicken (30 minutes – overnight)
In a large bowl, combine the chicken pieces with 2 tablespoons of green seasoning, 1 tablespoon curry powder, salt, and black pepper. Massage the marinade thoroughly into the chicken. Cover and refrigerate for at least 30 minutes, but for best results, marinate overnight.
To make the Green Seasoning: Combine all green seasoning ingredients in a food processor or blender and pulse until a coarse paste forms. Store unused portion in a jar in the refrigerator for up to 2 weeks.
Step 2: Brown the Chicken (10 minutes)
Heat 2 tablespoons of oil in your large pot over medium-high heat. Remove the chicken from the marinade (shaking off excess) and brown on all sides, about 3-4 minutes per side. You are not cooking it through, just developing color. Remove chicken and set aside.
Step 3: “Burn” the Curry Powder & Build the Base (8 minutes)
Lower the heat to medium. Add the remaining 3 tablespoons of oil to the same pot. Add the 2-3 tablespoons of curry powder and stir constantly for 1-2 minutes until it becomes fragrant and darkens slightly—this is called “burning” or “blooming” the curry and is essential for authentic flavor and color.
Immediately add the chopped onion, garlic, and ginger. Sauté, stirring frequently, for 5-6 minutes until the onions are soft and translucent.
Step 4: Simmer the Curry (45 minutes)
Add the browned chicken back to the pot along with any accumulated juices. Add the potato chunks, whole hot pepper, and thyme sprigs. Pour in the chicken broth and coconut milk. Stir to combine, ensuring the chicken is mostly submerged.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the chicken is fall-off-the-bone tender and the potatoes are cooked through. Stir occasionally to prevent sticking.
Step 5: Final Adjustments & Serving (5 minutes)
Once cooked, taste and adjust salt as needed. For a thicker curry, you can remove the lid for the last 10 minutes of cooking to allow the sauce to reduce. Discard the thyme sprigs and the whole hot pepper (unless you want an extra kick!).
Garnish generously with fresh chopped cilantro.
Chef’s Notes & Tips
Curry Powder is Key: Seek out a true Trinidadian-brand curry powder (like Chief or Trinidad Curry) for the most authentic flavor. It typically includes toasted cumin, coriander, fenugreek, and turmeric.
Heat Level: The whole pepper infuses a gentle heat. Do NOT burst it unless you want extreme spice. For milder curry, omit it entirely.
“Burning” the Curry: Do not skip this step! It removes the raw, chalky taste from the powder and unlocks its full depth.
Make it Ahead: This curry tastes even better the next day as the flavors fully meld.
Nutrition Information (Per Serving, without rice)
Nutrient Amount
Calories ~480
Total Fat 34g
Saturated Fat 14g
Cholesterol 125mg
Sodium 950mg
Total Carbohydrate 15g
Dietary Fiber 2g
Sugars 3g
Protein 30g
Vitamin C 15% DV
Calcium 6% DV
Iron 25% DV