Trinidadian Chicken Potato Curry

by Kris on January 17, 2012

While I was in California, my future in-laws took Greg and me to a Caribbean restaurant for dinner. As I have stated many times in the past, Caribbean food is my ultimate weakness. My best friend (and Maid of Honour) Sonia is from Trinidad and thanks to her and her family, I consider curry, roti, channa and doubles comfort food.

Now, the restaurant we visited in Palo Alto was mainly Jamaican so unfortunately roti was not on the menu. We did have an excellent goat curry though!

When I got back to Dallas, I couldn’t get curry off my mind so Greg and I drove to the closest Caribbean market to get some ingredients. I purchased more of my favourite curry powder (made by Chief) as well as some amchar masala and goat meat! (That will be a future recipe).

One of my favourite curries is a simple chicken and potato stew. Typically it’s more of a broth base but I like to make mine thicker by adding the potatoes to the broth at the beginning of the cooking period. The end result is a thicker chicken curry that is similar to the filling in doubles (minus the chickpeas)

Now if I learned anything from being the fourth honorary Sant sister, it’s that you close the bedroom door when you cook curry! If you don’t, all of your clothing will smell like an Indian restaurant for days. (No to mention laying down on a bed of curry is no fun, unless you are rice.)

Marinade:

  • 2 lbs chicken thighs, bone in and skin on
  • ½ yellow onion, diced
  • 3 garlic cloves, roughly chopped
  • 1 Tsp. fresh thyme
  • 1 Tsp. scotch bonnet pepper sauce
  • ¼ Tsp. powdered ginger
  • ¼ tsp. curry powder
  • 1 Tsp. coconut oil
  • 1 Tsp. cilantro, finely chopped
  • 1 scallion

Curry:

  • 1 Tbsp. vegetable oil
  • ½ yellow onion, sliced
  • 3 garlic cloves, minced
  • 1 ½ Tbsp. curry powder
  • 1 Tsp. amchar masala
  • ½ Tsp. cumin
  • ½ Tsp. salt
  • 1 cup of water
  • 2 potatoes, cut into large cubes

Wash and pat dry chicken thighs. In a sealable container, combine all marinade ingredients. Toss chicken in marinade, cover and refrigerate for at least 2 hours.

In a Dutch oven, heat vegetable oil over medium high heat. Add onions and sauté until tender. Add garlic and continue to sauté until fragrant.

Sprinkle onions and garlic with curry powder and stir to evenly coat. Add 1 tablespoon of water and cook for one minute, stirring constantly.

Add chicken and marinade. Sauté until lightly browned, about 5 minutes.

If you want a thick curry add potatoes now, otherwise set aside.

Sprinkle chicken with amchar masala, cumin and salt. Toss to coat. Pour in one cup of water and bring to a boil.

Reduce heat, cover pot and simmer for 20 minutes. If you reserved the potatoes for a thinner curry, add them to the pot after twenty minutes.

Continue to simmer for an additional twenty minutes until chicken reaches an internal temperature of 165 F and potatoes are cooked through.

Serve warm with roti or rice.

Serves 4

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{ 7 comments… read them below or add one }

eumoronorio January 17, 2012 at 10:51 am

I have a love relationship with Indian and Japanese curries so I can’t wait to try a different culture’s style. Thank you. Can’t wait to read up about goat curry! That will be totally new!

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munchinwithmunchkin January 19, 2012 at 11:03 am

I’ve never cooked goat before either, so it will be new for both of us! Hopefully I’ll have time to try it this weekend.

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Just A Smidgen January 17, 2012 at 4:35 pm

It’s nearing supper time here and I’m soooo bookmarking this recipe because I’m also soooo hungry! This is my kind of dish!

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richard January 17, 2012 at 9:47 pm

the new burlap looks good.

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munchinwithmunchkin January 19, 2012 at 11:04 am

Thanks for helping me find it! Who knew burlap was so rare.

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see-how-i-run January 18, 2012 at 2:09 am

Yum-oh! You just made my day! Sahx

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icantwaittobeoverweight January 27, 2012 at 10:48 pm

Looks good.

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