Trinidadian Curry Chicken Recipe

Trinidadian curry chicken is a cornerstone of Trini home cooking, distinguished from other Caribbean and South Asian curries by the use of local "curry powder" blended with scotch bonnet pepper, geera (cumin), and the aromatic herb blend known as green seasoning. The chicken is first marinated in a punchy green paste before being "burned" in toasted curry powder for the characteristic deep, almost smoky curry base. With 45g of protein and complex, layered spice from a true Trinidadian curry base, this is comfort food with serious depth.

Ingredients

Green Seasoning Marinade

• 4 spring onions, roughly chopped
• 4 garlic cloves
• 1 scotch bonnet pepper, seeded (use half for moderate heat)
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh parsley
• 1 tbsp fresh thyme leaves
• 1 tsp ground cumin (geera)
• 1 tbsp lime juice
• 1 tsp salt

Curry

• 1.2kg bone-in, skin-on chicken pieces (thighs and drumsticks)
• 3 tbsp neutral oil (vegetable or coconut)
• 3 tbsp Trinidadian or Caribbean curry powder
• 1 tsp ground cumin
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 tsp fresh ginger, minced
• 2 medium potatoes, peeled and cubed
• 400ml water or chicken broth
• Salt to taste

Instructions

1. Blend all green seasoning ingredients in a food processor or blender until a smooth paste forms.
2. Score the chicken pieces deeply with a knife. Coat with the green seasoning paste, rubbing it into the cuts. Cover and marinate in the fridge for at least 2 hours, ideally overnight.
3. Heat oil in a heavy pot or Dutch oven over medium heat. Add curry powder and cumin directly to the dry pot, stirring constantly for 1-2 minutes until fragrant and darkened slightly. This is called "burning" the curry.
4. Add sliced onion to the pot with the toasted curry. Stir to coat and cook for 3 minutes.
5. Add minced garlic and ginger. Cook for 1 minute.
6. Add marinated chicken pieces to the pot. Stir to coat each piece in the curry base. Cook on medium-high heat for 5 minutes, stirring occasionally, until chicken is lightly browned.
7. Add cubed potatoes and pour in water or broth. Stir to combine.
8. Bring to a boil, then reduce to a steady simmer. Cover and cook for 30 minutes.
9. Remove the lid and cook for 10 more minutes until gravy thickens and potatoes are tender.
10. Taste and adjust salt. Serve with roti, rice, or dhal puri.

Tips & Variations

• "Burning the curry" is essential to Trinidadian technique. Toasting the curry powder dry in oil before adding any liquid drives off the raw spice smell and creates deep base flavor.
• Use a curry powder labeled "Chief" or "Turban" brand if available; these are the standard Trinidadian brands.
• Boneless chicken can be used; reduce cooking time to 20 minutes total.
• Add 200ml coconut milk in the last 10 minutes for a creamier gravy.
• Store in the fridge for up to 4 days. The curry deepens significantly overnight.

Nutrition Breakdown

Calories: 535 kcal

Protein: 43.7g

Fat: 30.7g

Carbs: 24.4g

Fiber: 5.3g

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