Trinidadian Curry Chicken

Ingredients

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  ⅛ cup or 17g

• Jalapeno

  Pop Chips

  100g

• Curry powder

  Spices

  4 tbsp or 25g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Curry Paste, Garam Masala

  Patak's

  ³⁄₁₆ tablespoons or 8g

• Seasoning

  Taco - Just the Basics

  3 tbsp dry mix or 24g

• Oil

  Submarine Sandwich - Wegmans

  300g

• Potato

  Flesh and skin, raw

  200g

• Salt

  Table

  1 dash or 0.4g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  1.36kg

• Seasoning

  Popcorn, Kettle Corn - Kernel Season's

  24 tsp or 96g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Curry powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Mix the chicken with all the marination ingredients and marinate for a couple of hours to overnight.
2. Mix curry powder, cumin, turmeric and garam masala powder in a bowl.
3. Heat oil over medium high heat and stir in onion, garlic and jalapeno and saute till onion gets soft and starts getting golden brown. Add in mixed spices and stir continuously for a couple of minutes. Add in 1/4 cup of water and make a slurry and cook the curry till it thickens up.
4. Add in marinated chicken. Mix well and cook covered for ten minutes, the chicken will start to cook in its own juices. Stir and cook for an additional 5-8 minutes. Add two and half cups water along with potatoes, whole uncut habanero, salt, green seasoning and cook covered till the chicken is fall off the bone tender. Depending on how much sauce you want, feel free to add more water.
5. Recipe by: GypsyPlate (source: https://gypsyplate.com/trinidadian-curry-chicken/)

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• Chicken Curry
• Crockpot Curry Chicken
• Jamaican Curry Chicken
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• Chicken Curry Soup
• Curry Chicken Salad