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.)


  • 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


  • 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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