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Trini curry stew chicken is the ultimate mashup of sweet. spicy and savory. If you love Trinidad’s curry chicken and stew chicken, you will love this winning combination.

In my recipe, the chicken pieces are seasoned with curry and fresh seasoning then stewed using the traditional stewing process.

This dish can be enjoyed with dhal and rice or with any of the popular rotis in Trinidad including dhalpuri, dosti roti, aloo roti,paratha roti or sada roti. Aside from dhal, sides could include stewed red beans, stewed black eye peas, or callaloo.

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Curry Stew Chicken

TRINI CURRYSTEW IS A COMBINATION OF BOTH CURRY AND STEW. IT'S THAT SIMPLE WITH DOUBLE THE FLAVOR!

5 from 2 votes

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Servings:

Calories: 404kcal

Ingredients

4 lbs chicken pieces 2 inches
4 tbs green seasoning
1 onion sliced
1 tomato
2 tablespoon minced garlic
4 tablespoon curry powder
6 thyme sprigs
1 tablespoon salt
1 tsp black pepper
2 tbs extra virgin olive oil
4 tbs brown sugar
1/2 tsp turmeric (optional)

Instructions

Place chicken in a large bowl. Squeeze juice over chicken and cover with water. Soak min 5 minutes.
Rinse chicken under running water, rubbing away any slime, removing excess fat or skin. Drain in a colander or strainer. Place back into bowl. Season with all the ingredients except oil and brown sugar.
Place in a resealable bag and marinate overnight or for several days in the refrigerator.
Heat oil in a heavy bottomed pot or dutch oven. Add brown sugar and allow it to bubble, froth, expand and darken.
Add seasoned chicken and stir constantly to coat. Cover and cook until liquid evaporates. If liquid evaporates too quickly, add a cup or two of water and cook until the chicken is fully cooked and the sauce has thickened.
Serve hot over freshly steamed jasmine rice and dhal or roti.