recipe-1

Recipe-1 › Curries of the world › Trinidad curry chicken

Trinidad, Trinidad and Tobago

Trinidad curry chicken

Chicken marinated in “green seasoning” of herbs and cooked in roasted curry powder.

Trinidad curry chicken
Close to the base recipe Hot

Too hot for you? Use half the chilli (powder, paste or fresh chillies) and leave out the green chillies.

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Trinidad curry chicken. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Trinidad curry chicken

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 1 kg Chicken pieces, seasoned overnight with green seasoning (herbs, garlic, pepper).

From the base recipe

  • 1 Onions
  • Green chillies not used
  • 3 tbsp Cooking oil
  • Red chilli powder not used
  • Turmeric not used
  • 1 tsp · 250 ml Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Trinidad curry chicken

  • 4 tbsp Green seasoning (culantro, thyme, spring onion, garlic)
  • 2 tbsp Caribbean curry powder
  • 1 tsp Geera (roasted cumin)
  • ½ Scotch bonnet pepper
  • 2 Potatoes

Leave out

  • Whole spices
  • Garam masala

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Trinidad curry chicken: do thisChop the onions; use a piece of scotch bonnet instead of green chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Trinidad curry chicken: do thisIn hot oil, "burn" 2 spoons of curry powder mixed with water until dark, then add the onions.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Trinidad curry chicken: do thisUse the seasoned chicken and potatoes in chunks.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Trinidad curry chicken: do thisAdd the chicken and stir in the curry.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Trinidad curry chicken: do thisSkip the chilli powder and turmeric: the curry powder has them.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Trinidad curry chicken: do thisAdd a little water.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Trinidad curry chicken: do thisSimmer 30 minutes until thick. Finish with geera.

Serve: With roti (dhalpuri) or rice.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

← Mauritian chicken curry (kari poul)All curries on the mapGuyanese chicken curry →

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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