Trinidad Curry Chicken stands as a testament to the fusion of cultures that defines Trinidadian cuisine. Born from the historical migration of Indian Indentured laborers to Trinidad during the colonial era, this dish embodies the vibrant flavors and rich history of the twin island nation.
The fusion of Indian culinary traditions with local ingredients and cooking techniques has given rise to a unique and beloved dish that has become a staple in Trinidadian households and a symbol of cultural diversity.
Is this an authentic Trinidad Curry Chicken Recipe?
Yes it is! I learned to cook curry chicken from my mom, Indra. See that original recipe here.
Growing up in Trinidad, I can attest that no two curry chicken recipes taste the same. Each cook boasts their own unique flavor. Even with the exact list of ingredients, the outcome will never compare to hers. I have learned over the years that, with time, special techniques are lost. However, I aim to capture these recipes as close to the original as I remember them!
History of Indian Migration to Trinidad:
The roots of Trinidad Curry Chicken trace back to the mid-19th century, when British colonial planters in Trinidad faced a labor shortage in their sugarcane fields after slavery was abolished. To address this issue, they turned to India and began recruiting indentured laborers from regions such as Uttar Pradesh, Bihar, and Bengal. These laborers, primarily of Indian descent, brought with them not only their labor but also their culture, traditions, and, importantly, their culinary heritage.
Cultural Fusion and Culinary Innovation:
Upon arriving in Trinidad, these Indian laborers encountered a vastly different environment from their homeland. They adapted to the tropical climate and the availability of local ingredients, blending them with their traditional recipes and cooking methods. Over time, Trinidad Curry Chicken emerged as a quintessential example of this culinary fusion.
Recipe and Cooking Steps for Trinidad Curry Chicken:
1. Chicken Preparation:
Begin by thoroughly cleaning the chicken pieces with a solution of vinegar, lime, or lemon juice to remove any impurities and cut the freshness. Cut the chicken into 2-inch pieces and marinate them with green seasoning, onion, salt, and pepper.
2. Making Green Seasoning:
Green seasoning serves as the heart of Trinidad Curry Chicken and Caribbean cooking, imparting it with a distinctive flavor profile. Combining scallions, pimento peppers, hot peppers, garlic, culantro (or cilantro), thyme, and parsley in a food processor creates a vibrant herb blend that enhances the dish’s aromatic complexity.
3. Seasoning the Chicken:
Coat the chicken pieces with the prepared green seasoning, ensuring they are evenly covered. Allow the chicken to marinate for at least 30 minutes or up to 2 days in the refrigerator to allow the flavors to meld.
4. Heating the Oil and Curry Powder Addition:
In a heavy-bottomed pot or Dutch oven, heat oil over high heat before adding sliced onions and optional hot peppers. Once the onions begin to caramelize, stir in the curry powder, turmeric, a teaspoon of green seasoning, and water. Stir continuously to create a fragrant curry base.
5. Adding the Chicken and Cooking Time:
Add the seasoned chicken into the curry mixture, ensuring thorough coating. Cook over high heat for 10 minutes to intensify flavors before covering the pot and reducing the heat to low. Allow the chicken to simmer for approximately 40 minutes, stirring intermittently to prevent sticking and promote flavor development.
6. Final Seasoning:
Taste the Trinidad Curry Chicken and adjust salt levels if necessary. Garnish with chopped culantro to add a fresh, aromatic finish to the dish.
Ingredients you will need for authentic Trinidad Curry Chicken:
To Clean Chicken
• 4 lbs chicken pieces
• 1/2 cup vinegar or 1 large lemon or lime
To Season Chicken
• 1/2 cup green seasoning
• 2 tsp salt
• 1 tsp black pepper
• 1/2 onion, chopped, divided
To Cook Chicken
• 4 tbs oil
• 4 tbs curry powder (you can use a blend)
• 2 tsp turmeric powder
• 1/4 onion, chopped
• Hot pepper, chopped, optional
Make Green Seasoning(makes extra-used in this recipe as seen in my video below):
• 2 scallions, chopped
• 4 pimento peppers
• Hot pepper, to taste (habanero, scotch bonnet, wiri wiri)
• 2 heads garlic
• 10 leaves culantro/bandhania (sub with cilantro), chopped
• 6 sprigs thyme
• 6 sprigs parsley or cilantro, or both
How to cook Trinidad Curry Chicken: See the printable recipe below as well:
1. Chicken Preparation: Begin by cutting the chicken leg quarters into 2-inch pieces or smaller pieces. Rinse the chicken thoroughly with a solution of vinegar, fresh lime or lemon juice and water. Clean off any excess skin, remove feathers and rub off slime. Drain the chicken pieces well.
2. Make Green Seasoning: Place all the ingredients for the green seasoning in the bowl of the food processor. Chop until fine. Store in a mason jar in the fridge until ready to use.
2. Seasoning the Chicken:
Season the chicken with 1/2 cup green seasoning, onion, salt and pepper. Marinate for a min of 30 minutes or 2 days tightly covered in the fridge.
3. Heating the Oil:
In a heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil (EVOO) over high heat. When the oil is hot, add the sliced onion and hot pepper. Cook until the edges of the onion turn a golden brown.
4. Curry Powder Addition:
Add the curry powder, turmeric, 1 tsp green seasoning and a half cup of water to the pot. Stir continuously for approximately 2-3 minutes, allowing the curry powder to become grainy and fragrant.
5. Add Chicken:
Stir in the seasoned chicken, ensuring that it’s well combined with the curry mixture. Cook for 10 minutes on high heat to develop more flavors.
6. Cooking Time:
Once it begins to stick, cover the pot, reduce the heat to low, and allow the chicken to cook for 40 minutes. Or until fully cooked and the sauce has thickened. Stir the mixture every 5 minutes to prevent sticking and develop the flavors. There should be some sauce in the pot. If it appears dry, add a small amount of water and boil for 5 more minutes or until the sauce thickens slightly.
7. Final Seasoning:
Taste the dish and adjust the salt level if required. Sprinkle with chopped culantro.
What should I serve with Trinidad Curry Chicken?
This tasty Curry Chicken can be served with the following for weeknight, weekend lunch, dinner:
- Dhal and rice, Trinidad salad
- Trinidad Chicken Roti Wrap: dhalpuri, curry chicken, curry aloo (as seen below).
- Stewed Red Beans and rice
- Any type of Roti: sada roti, paratha(buss up shut), dosti roti, peas puri, lentil puri, aloo roti
You, your family and friends will love it! Guaranteed to please even the pickiest eaters!
Want More Curry Chicken Recipes? Click Here for 7 More!!
Trinidad Curry Chicken
Ingredients
Clean Chicken
- 4 lbs chicken pieces
- 1/2 cup vinegar or 1 large lemon or lime
Season Chicken
- 1/2 cup green seasoning
- 2 tsp salt
- 1 tsp black pepper
- 1/2 onion chopped, divided
To Cook Chicken
- 4 tbs oil
- 4 tbs curry powder you can use a blend
- 2 tsp turmeric
- 1/4 onion chopped
- Hot pepper chopped, optional
Green Seasoning(makes extra):
- 2 scallions chopped
- 4 pimento peppers
- Hot pepper to taste (habanero, scotch bonnet, wiri wiri)
- 2 heads garlic
- 10 leaves culantro sub with cilantro, chopped
- 6 sprigs thyme
- 6 sprigs parsley or cilantro, or both
Instructions
- Chicken Preparation: Begin by cutting the chicken leg quarters into 2-inch pieces or smaller pieces. Rinse the chicken thoroughly with a solution of vinegar, fresh lime or lemon juice and water. Clean off any excess skin, remove feathers and rub off slime. Drain the chicken pieces well.
- Make Green Seasoning: Place all the ingredients for the green seasoning in the bowl of the food processor. Chop until fine. Store in a mason jar in the fridge until ready to use.
- Seasoning the ChickenSeason the chicken with 1/2 cup green seasoning, onion, salt and pepper. Marinate for a min of 30 minutes or 2 days tightly covered in the fridge.
- Heating the Oil: In a heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil (EVOO) over high heat. When the oil is hot, add the sliced onion and hot pepper. Cook until the edges of the onion turn a golden brown.
- Cook Curry Powder: Add the curry powder, turmeric, 1 tsp green seasoning and a half cup of water to the pot. Stir continuously for approximately 2-3 minutes, allowing the curry powder to become grainy and fragrant.
- Add ChickenStir in the seasoned chicken, ensuring that it's well combined with the curry mixture. Cook for 10 minutes on high heat to develop more flavors.
- Cooking TimeOnce it begins to stick, cover the pot, reduce the heat to low, and allow the chicken to cook for 40 minutes. Or until fully cooked and the sauce has thickened. Stir the mixture every 5 minutes to prevent sticking and develop the flavors. There should be some sauce in the pot. If it appears dry, add a small amount of water and boil for 5 more minutes or until the sauce thickens slightly.
- Final SeasoningTaste the dish and adjust the salt level if required. Sprinkle with chopped culantro.
