Trinidadian Curry Chicken

🛒 Ingredients

• Chicken Thighs (bone-in, skin-on) 250 g · 500 kcal
• Trinidadian Curry Powder 10 g · 33 kcal
• Potatoes, peeled and cubed 125 g · 96 kcal
• Yellow Onion, chopped 50 g · 20 kcal
• Garlic cloves, minced 8 g · 11 kcal
• Fresh Ginger, grated 5 g · 4 kcal
• Scotch Bonnet Pepper (or other hot pepper), whole 3 g · 0 kcal
• Vegetable Oil 11 g · 101 kcal
• Fresh Culantro (Chadon Beni) or Cilantro, chopped 5 g · 1 kcal

👨‍🍳 Instructions

1. Wash and cut chicken into pieces, then season generously with salt, black pepper, 2/3 of the minced garlic, grated ginger, and half of the chopped culantro/cilantro; let marinate for at least 30 minutes or overnight in the refrigerator.
2. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the curry powder and cook, stirring constantly, for 1-2 minutes until fragrant and slightly darkened, being careful not to burn it.
3. Add the chopped onion and the remaining garlic to the pot, cooking until softened, about 5-7 minutes. Stir in the whole Scotch Bonnet pepper (do not burst it if you prefer less heat).
4. Add the marinated chicken to the pot, stirring to coat evenly with the curry mixture. Cook for 10-15 minutes, stirring occasionally, until the chicken has browned slightly and released its juices.
5. Add the cubed potatoes and enough water to barely cover the chicken and potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until potatoes are tender and chicken is cooked through.
6. Remove the Scotch Bonnet pepper (if used) before serving for milder heat, or carefully mash it into the sauce for more spice. Stir in the remaining fresh culantro/cilantro just before serving.