Trinidad Curry Chicken

4.89 from 9 votes

Trinidad Curry Chicken

This Trinidad Curry Chicken brings mouthwatering West Indies flavors to your dinner table! This recipe is easy to make in less than an hour using the stovetop.

Prep Time20

Cook Time30

Total Time50

Course: dinner, Main Course

Cuisine: caribbean

Keyword: trinidad curry chicken

Servings: servings

Calories: 410kcal

Author: TipBuzz

Ingredients

Curry Paste

1 medium yellow onion sliced
4 large garlic cloves peeled
1 inch fresh ginger peeled
3/4 cup cilantro packed, divided
1 scotch bonnet chili (habanero)
3 tablespoons curry powder

Chicken

4 pounds chicken drumsticks skin removed
3 tablespoons canola oil
½ cup chicken broth or water
1/2 teaspoon salt or to taste
1 green onion finely chopped, optional garnish
1 tablespoon cilantro chopped, optional garnish

Instructions

To a food processor or blender, add the onion, garlic, ginger, cilantro, chili pepper and curry powder (remove the seeds from the pepper for less heat). Pulse 5-6 times or until you get a coarse paste, scraping down the sides with a spatula as needed. Add 1-2 tablespoons water to help it come together if needed.
Pat dry the chicken with paper towels. Using a piece of paper towel, grab hold of the skin on the bottom of each drumstick and pull hard to peel it off.
Using a meat cleaver or heavy knife, cut off the top inch or so of bone from each drumstick. (Note: you can ask a butcher to do this for you.)
Rub the chicken pieces all over with the curry paste. Optional: Marinate for 10 minutes up to one hour covered in the fridge (see note).
Place a large skillet or heavy-bottomed pot over medium-high heat. When hot, add the oil and chicken pieces one-by-one. Fry for 1-2 minutes and add the broth or water. Once it boils, reduce heat to low and simmer partially covered for 30 minutes. Add a little more water if the sauce gets dry.
Check the chicken and boil uncovered for 10 minutes to thicken the sauce slightly if needed. Garnish with the optional cilantro and green onion before serving.

Notes

Chicken: Traditional Trinidad curry chicken is made with drumsticks, but you can substitute thighs or legs. Chicken breasts are not recommended, as they easily dry out.
Potatoes: For a more substantial meal, add 2 cups of boiling potatoes cut into 1-inch chunks to cook along with the chicken.
Storage and Reheat: You can store leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. You can easily reheat it on the stovetop or in the microwave.

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