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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

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.

Questions

How long does Trinidad Curry Chicken with Roti keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Trinidad Curry Chicken with Roti?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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