IndianMain course

Trinidadian Chicken Potato Curry

Name: Trinidadian Chicken Potato Curry
Prep time: 30 min
Cook time: 175 min
Total time: 150 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 lbs chicken thighs; 0.5 onion; 3 garlic cloves; 1 Tsp thyme; 1 Tsp hot sauce; 0.25 Tsp powdered ginger; 0.25 tsp curry powder; 1 Tsp coconut oil; 1 Tsp cilantro; 1 scallion; 1 Tbsp vegetable oil; 0.5 onion; 3 garlic cloves; 1.5 Tbsp curry powder; 1 Tsp amchar masala; 0.5 Tsp cumin; 0.5 Tsp salt; 1 cup water; 2 potatoes

This Trinidadian chicken and potato curry starts with a long marinade for the chicken thighs, infusing them with onion, garlic, thyme, and a hint of hot sauce. After a quick sauté to build a rich base with curry powder and aromatics, everything simmers together until the chicken is tender and the potatoes are soft. It's a warming dish that comes together in about two and a half hours, most of which is hands-off marinating time.

Recipes.zone

August 22, 2026

Back2h 30mServes 4Easy574 kcal

Cook mode

gluten free dairy free whole 30 gluten-free

10 steps · 2h 30m total

Marinate the Chicken

Wash and pat dry the chicken thighs. In a sealable container, combine the marinade ingredients: onion, garlic, thyme, hot sauce, powdered ginger, curry powder, coconut oil, cilantro, and scallion. Toss the chicken in this mixture, then cover and refrigerate for at least 2 hours.

Heat the Oil

In a Dutch oven, heat the vegetable oil over medium-high heat.

Sauté Onions

Add the onions to the hot oil and sauté until they are tender.

Add Garlic

Stir in the garlic and continue to sauté until you can smell its aroma.

Add Curry Powder

Sprinkle the sautéed onions and garlic with the curry powder and stir well to coat everything evenly.

Deglaze with Water

Pour in 1 tablespoon of water and cook for 1 minute, stirring constantly to scrape up any bits from the bottom of the pot.

Brown Chicken, Add Potatoes

Add the marinated chicken and all of the marinade to the Dutch oven. Sauté until the chicken is lightly browned, about 5 minutes. If you prefer a thicker curry, add the potatoes now; otherwise, set them aside for later.

Season the Chicken

Sprinkle the chicken with amchar masala, cumin, and salt. Toss everything together to coat the chicken.

Simmer the Curry

Pour in 1 cup of water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes.

If you set aside the potatoes earlier for a thinner curry, add them to the pot now. Continue to simmer for an additional 20 minutes, or until the chicken reaches an internal temperature of 165 °F and the potatoes are cooked through and tender.

Serve

Serve the curry warm, alongside roti or rice.

Trinidadian Chicken Potato Curry

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