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.
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 cloves 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 sprigs fresh thyme sprigs
- 4 store-bought roti or paratha flatbread, warmed
- 1/4 cup fresh cilantro, roughly chopped
Instructions
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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.
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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.
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3
Add 4 cloves minced garlic cloves and 1 minced, seeded for less heat scotch bonnet pepper (or habanero) and cook for 1 minute until fragrant.
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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.
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5
Add 1 lb peeled, cubed Yukon Gold potatoes, 2 cups low-sodium chicken stock, and 4 sprigs fresh thyme sprigs. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil.
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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.
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7
Taste and adjust seasoning. Remove thyme sprigs. Scatter 1/4 cup roughly chopped fresh cilantro over the top.
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8
Serve hot with 4 warmed store-bought roti or paratha flatbread for scooping.