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Trinidad Curry Chicken

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A bold and aromatic Caribbean chicken curry featuring a quick green curry paste, perfect for weeknight meals or feeding a crowd.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Curry Paste
  • 1 medium yellow onion, sliced Half goes in the paste; reserve a bit for texture.
  • 4 large garlic cloves, peeled
  • 1 inch fresh ginger, peeled
  • 3/4 cup cilantro, packed, divided ½ cup in paste, 1 tbsp for garnish.
  • 1 whole scotch bonnet (habanero), seeded Use jalapeño for milder spice.
  • 3 tablespoons curry powder Trinidad-style madras preferred.
Chicken
  • 4 pounds chicken drumsticks, skin removed Chicken thighs can be substituted.
  • 3 tablespoons canola oil Or vegetable oil.
  • 1/2 cup chicken broth or water Broth adds depth.
  • 1/2 teaspoon salt Adjust to taste.
  • 1 whole green onion, finely chopped Optional garnish.
  • 1 tablespoon cilantro, chopped Optional garnish.

Method
 

Preparation
  1. In a food processor or blender, add the sliced onion, garlic, ginger, most of the cilantro, scotch bonnet, and curry powder. Pulse 5-6 times until you get a coarse paste. Add water if needed.
Chicken Prep
  1. Pat the drumsticks dry with paper towels and remove the skin.
  2. Rub each drumstick with the curry paste and optionally marinate in the fridge for 10 minutes to 1 hour.
Cooking
  1. Heat a large skillet over medium-high heat and add the oil.
  2. Brown the drumsticks for 1-2 minutes per side.
  3. Pour in chicken broth or water and bring to a boil, then reduce heat to low and cover, simmering for 30 minutes.
  4. Remove the lid and increase heat to medium-high for 8-10 minutes to thicken the sauce. Adjust salt if necessary.
Serving
  1. Serve over rice or roti, garnished with chopped cilantro and sliced green onion.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 34gFat: 25gSaturated Fat: 10gSodium: 620mgFiber: 2gSugar: 2g

Notes

For a creamier sauce, finish with 1/2 cup coconut milk in the last 5-10 minutes. Use gloves when handling the scotch bonnet. Store leftover curry in the refrigerator for 3-4 days.
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