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Trinidad Curry Chicken with Roti

Richly spiced Caribbean curry chicken simmered with potatoes in a fragrant green seasoning and Trinidadian curry blend, served with warm flatbread for scooping. Plan ahead: marinate the chicken at least 2 hours, or overnight for best flavor.

85 minMediumServes 4520 cal/serving

CaribbeanDinnerStovetopHigh ProteinDairy-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 lbs bone-in, skin-on chicken thighs, cut into pieces
  • 2 tbsp Trinidadian curry powder (or Madras curry powder)
  • 1/4 cup green seasoning (store-bought or blend of culantro, thyme, garlic, scallion)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 3 tbsp neutral oil (vegetable or canola)
  • 1 large yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 scotch bonnet pepper (or habanero), minced, seeded for less heat
  • 1 lb Yukon Gold potatoes, peeled, cubed
  • 2 cups low-sodium chicken stock
  • 4 fresh thyme sprigs
  • 4 store-bought roti or paratha flatbread, warmed
  • 1/4 cup fresh cilantro, roughly chopped

Instructions

  1. 1

    Combine 2 lbs cut into pieces bone-in, skin-on chicken thighs, 2 tbsp Trinidadian curry powder (or Madras curry powder), 1/4 cup green seasoning (store-bought or blend of culantro, thyme, garlic, scallion), 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper in a bowl. Toss well to coat. Marinate in the refrigerator for at least 2 hours, or overnight.

  2. 2

    Heat 3 tbsp neutral oil (vegetable or canola) in a large heavy-bottomed pot over medium-high heat. Add 1 large thinly sliced yellow onion and cook, stirring occasionally, until softened and golden, about 5 minutes.

  3. 3

    Add 4 minced garlic cloves and 1 minced, seeded for less heat scotch bonnet pepper (or habanero) and cook for 1 minute until fragrant.

  4. 4

    Add the marinated 2 lbs bone-in, skin-on chicken thighs to the pot and sear, turning occasionally, until browned on all sides, about 6 to 8 minutes.

  5. 5

    Add 1 lb peeled, cubed Yukon Gold potatoes, 2 cups low-sodium chicken stock, and 4 fresh thyme sprigs. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil.

  6. 6

    Reduce heat to medium-low, cover, and simmer for 30 to 35 minutes, stirring occasionally, until the chicken is cooked through to an internal temperature of 165°F (74°C) and the potatoes are tender.

  7. 7

    Taste and adjust seasoning. Remove thyme sprigs. Scatter 1/4 cup roughly chopped fresh cilantro over the top.

  8. 8

    Serve hot with 4 warmed store-bought roti or paratha flatbread for scooping.

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Questions

What is Trinidad Curry Chicken with Roti?

Richly spiced Caribbean curry chicken simmered with potatoes in a fragrant green seasoning and Trinidadian curry blend, served with warm flatbread for scooping. Plan ahead: marinate the chicken at least 2 hours, or overnight for best flavor. This reference files it under Caribbean dinner: made on the stovetop, rated medium and about 85 minutes start to finish.

What internal temperature should Trinidad Curry Chicken with Roti reach?

For Trinidad Curry Chicken with Roti, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

How long should Trinidad Curry Chicken with Roti marinate?

Step 1 reads: "Marinate in the refrigerator for at least 2 hours, or overnight." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for Scotch bonnet in Trinidad Curry Chicken with Roti?

The entry for Trinidad Curry Chicken with Roti calls for 1 scotch bonnet pepper (or habanero), minced, seeded for less heat. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Can I use chicken breasts instead of chicken thighs in Trinidad Curry Chicken with Roti?

You can, but it is the weaker choice here. Breasts dry out over a long cook, so add them for the last third of the time and pull them as soon as they reach 165 F. As written, the entry for Trinidad Curry Chicken with Roti uses 2 lbs bone-in, skin-on chicken thighs, cut into pieces.

Can I make Trinidad Curry Chicken with Roti less spicy?

Yes. The heat in Trinidad Curry Chicken with Roti comes from 1 scotch bonnet pepper (or habanero), minced, seeded for less heat. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes.

Can I start Trinidad Curry Chicken with Roti the day before?

Yes. Step 1 is a built-in pause of overnight, or about 8 hours: "Marinate in the refrigerator for at least 2 hours, or overnight." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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