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Authentic Trinidadian Chicken Curry

Authentic Trinidadian Chicken Curry

Features:
  • One Pot/Pan
Cuisine:
  • 45
  • Serves 2
  • Medium

Directions

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This Authentic Trinidadian Chicken Curry is also made with potatoes, chickpeas and carrots and is a one pot meal that is ready in under an hour. 

Wanting another chickpea or chicken curry? Try my Chickpea Spinach Curry or Coconut Shrimp Curry!

Authentic Trinidadian Chicken Curry

I’ve experimented with this Authentic Trinidadian Chicken Curry for well over a year. And this is the recipe your going to want to make.

My dish here has just 4 pieces of chicken drumsticks in it and will serve 2 or 3 people.

If you want to serve more people simply add more chicken and or chickpeas to this recipe. 

Authentic Trinidadian Chicken Curry

I grew up eating out at a local Caribbean restaurant as a kid. My mom and me loved double doubles and curry goat and even chicken dishes. So I have a taste for this cuisines and wanted to learn to perfect it myself and feel I have with this dish.

The authentic flavors are there and it is not only hearty its a healthy meal that serves well with rice.

You can use Chicken breasts instead of the drumsticks if you desire and then serve over rice or in a roti.

Now traditionally there is no carrots in this Authentic Trinidadian Chicken Curry recipe. However, I find adding them makes the dish better but that is up to you. Feel free to omit the carrots if you want.

Authentic Trinidadian Chicken Curry

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Authentic Trinidadian Chicken Curry

Authentic Trinidadian Chicken Curry

Yield: 2
Cook Time: 45 minutes
Total Time: 45 minutes

Ingredients

  • 4 Chicken Drumsticks
  • 3 tbsp cooking oil
  • 1 can 540 ml of chickpeas
  • 1 1/2 cup of chicken broth
  • 1 onion, diced
  • 1 carrots, diced
  • 1 large potato, cooked and diced
  • 1 tsp cayenne powder
  • 3 tbsp curry powder
  • 1 tsp fresh ginger
  • 1 tbsp fresh minced garlic
  • 1 /2 tsp salt

Instructions

  1. Start by mixing all the spices together in a shallow bowl.
  2. Then in a large pot heat some cooking oil and add in the chicken drumsticks sauté till lightly browned on all sides then set aside.
  3. Next add in more cooking oil and sauté the diced onion till translucent then add in the fresh garlic/ginger and all the spices.
  4. Sauté till fragrant then remove and set aside.
  5. Next add in the chicken stock and the cooked chicken and spices.
  6. Add in a can of chickpeas and diced carrots, potatoes and stir well to combine.
  7. Cover the pot and simmer on medium- low heat for 35 minutes turning twice.
  8. Serve once the chicken and carrots and potatoes are tender.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 967Total Fat: 44gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 235mgSodium: 3233mgCarbohydrates: 80gFiber: 22gSugar: 14gProtein: 65g

These calculations are based off Nutritionix

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Jacqueline

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