Trinidadian Chicken Potato Curry
If you want to add more Indian recipes to your repertoire, Trinidadian Chicken Potato Curry might be a recipe you should try. Watching your figure? This gluten free and dairy free recipe has 554 calories, 35g of protein, and 37g of fat per serving. This recipe serves 4. For $1.54 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in about 45 minutes. 11 person have made this recipe and would make it again. A mixture of potatoes, water, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is good. Try Tom’s Trinidadian Chicken Curry, Trinidadian Chicken Curry with Coconut Grits & Collard Greens, and Trinidadian Chicken Curry with Coconut Grits & Collard Greens for similar recipes.
Servings: 4
Ingredients:
2 lbs chicken thighs, bone in and skin on
½ yellow onion, diced
3 garlic cloves, roughly chopped
1 Tsp. fresh thyme
1 Tsp. scotch bonnet pepper sauce
¼ Tsp. powdered ginger
¼ tsp. curry powder
1 Tsp. coconut oil
1 Tsp. cilantro, finely chopped
1 scallion
1 Tbsp. vegetable oil
½ yellow onion, sliced
3 garlic cloves, minced
1 ½ Tbsp. curry powder
1 Tsp. amchar masala
½ Tsp. cumin
½ Tsp. salt
1 cup of water
2 potatoes, cut into large cubes
Equipment:
dutch oven
pot
Cooking instruction summary:
Wash and pat dry chicken thighs. In a sealable container, combine all marinade ingredients. Toss chicken in marinade, cover and refrigerate for at least 2 hours. In a Dutch oven, heat vegetable oil over medium high heat. Add onions and saut until tender. Add garlic and continue to saut until fragrant. Sprinkle onions and garlic with curry powder and stir to evenly coat. Add 1 tablespoon of water and cook for one minute, stirring constantly. Add chicken and marinade. Saut until lightly browned, about 5 minutes. If you want a thick curry add potatoes now, otherwise set aside. Sprinkle chicken with amchar masala, cumin and salt. Toss to coat. Pour in one cup of water and bring to a boil. Reduce heat, cover pot and simmer for 20 minutes. If you reserved the potatoes for a thinner curry, add them to the pot after twenty minutes. Continue to simmer for an additional twenty minutes until chicken reaches an internal temperature of 165 F and potatoes are cooked through. Serve warm with roti or rice.
Step by step:
1. Wash and pat dry chicken thighs. In a sealable container, combine all marinade ingredients. Toss chicken in marinade, cover and refrigerate for at least 2 hours.
2. In a Dutch oven, heat vegetable oil over medium high heat.
3. Add onions and saut until tender.
4. Add garlic and continue to saut until fragrant.
5. Sprinkle onions and garlic with curry powder and stir to evenly coat.
6. Add 1 tablespoon of water and cook for one minute, stirring constantly.
7. Add chicken and marinade. Saut until lightly browned, about 5 minutes.
8. If you want a thick curry add potatoes now, otherwise set aside.
9. Sprinkle chicken with amchar masala, cumin and salt. Toss to coat.
10. Pour in one cup of water and bring to a boil.
11. Reduce heat, cover pot and simmer for 20 minutes. If you reserved the potatoes for a thinner curry, add them to the pot after twenty minutes.
12. Continue to simmer for an additional twenty minutes until chicken reaches an internal temperature of 165 F and potatoes are cooked through.
13. Serve warm with roti or rice.
Nutrition Information:
covered percent of daily need
