| Prep Time: 20 mins
| Cook Time: 50 mins
| Total Time: 1 hr 20 min
You may need: Dried Garlic Powder
The flavors of the Caribbean pay homage to the diversity of its people: indigenous Caribeños and immigrants from Africa, Europe, and South Asia. Trinidad, an island that forms a nation with the island of Tobago, has a majority ethnic group with Indo-Caribbean roots dating back 200 years. Most notably recognized for their curries and seafood dishes like this Trinidad Chicken Roti (Caribbean Curry), Trinidad and Tobago pack a ton of flavor into approachable dishes.
Trinidad Chicken Roti (Caribbean Curry) is a dish served with curried meat and potatoes, and this Trini Curry Chicken is cooked so perfectly that the meat shreds apart with two forks. The curry paste is made with our mild Trinidad Curry blend, but you’re encouraged to dial in heat to your taste with hot pepper flakes, fresh jalapeños or habaneros peppers.This dish starts with a marinade for the chicken thighs in a thick curry paste. Everything cooks together with more curry added to the roti when it simmers for a richer flavor. Potatoes and chickpeas add a hearty and healthy body to the curry, while the coconut milk adds a Caribbean silky-sweet balance to the roti. Try this dish with cod for a lean protein alternative. Top each bowl with freshly chopped cilantro and lime wedges for extra flavor
2 lbs boneless chicken thighs
6 cloves garlic, minced and divided
2 tsp salt (optional)
4 Tbsp olive oil, divided
2 yellow potatoes, boiled and cut into bite-sized pieces
2 Tbsp fresh ginger, minced
1 small white onion, chopped
2 cups light coconut milk
1 can chickpeas, drained and rinsed
2 Tbsp Piquant Post Trinidad Curry, divided
2 cups chicken broth
2 Tbsp fresh cilantro, chopped
If you can't find boneless chicken thighs with skin on, you can use boneless, skinless or really any chicken parts you prefer. Adjust cooking times accordingly (thighs typically cook faster than the breasts or whole legs).
If you're making a quick marinade, to save time, start cooking the potatoes just before marinating the chicken. That way the potatoes are done when you start cooking the chicken.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
First prepare a marinade: Add 3 cloves of garlic, 1 Tbsp Trinidad Curry, salt, and 2 Tbsp olive oil to a bowl & mix together. Marinate chicken in curry paste for 20 mins to overnight.
In a medium pot with water, boil potato cubes until fork-tender (15-20 mins). Set aside. While potatoes are boiling, heat a skillet or pan on Med-High. When hot, add 2 Tbsp olive oil and chicken thighs skin-side down for 7-8 mins per side or until cooked through and crispy outside. Remove chicken from pan, leaving juices and bits in pan and set aside.
Add 2 Tbsp oil, ginger, remaining garlic, and onion to the pan and cook until translucent, about 5 mins. Add 1 Tbsp curry powder to pan and stir for 1 min until fragrant.
Add chickpeas, potatoes, coconut milk, and chicken broth, and reduce heat to Low. Let simmer uncovered for 10-20 minutes, until sauce thickens. Cut chicken to bite sized pieces then add to dish, stirring to mix. Cook for 5 mins to meld flavors. Top with fresh cilantro.
Our Trinidad Curry spice blend is a milder form of curry than many South Asian curry powders. But you can use it interchangeable in just about any curry dish.
Looking for an easy, flavor-packed alternative? Try our Caribbean Fish Tacos recipe to amp up Taco Tuesday.
Vegetarians can easily adapt this recipe to their tastes. Try subbing in tofu, tempeh, seitan, or mushrooms. Marinate then bake the tofu or tempeh, or sauté the seitan or mushrooms.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!