Trinidadian chicken potato curry
A flavorful Trinidadian Chicken Potato Curry recipe that is gluten-free, dairy-free, and Whole30 compliant. This dish is packed with protein, vitamins, and minerals, making it a nutritious main course option. It's perfect for a cozy family dinner and a great way to explore international flavors.
Ingredients
skin-on bone-in chicken leg quarters
771.11 g
yellow onion
0.5
whole garlic clove
3
fresh thyme
1 tsp
hot sauce
1 tsp
ground ginger
0.25 tsps
madras curry powder
0.25 tsps
coconut oil
1 tsp
cilantro
1 tsp
green onions
1
vegetable oil
1 Tbsp
ground cumin
1 tsp
salt
0.5 tsps
water
236.59 ml
new potatoes
2
Method
- Wash and pat dry chicken thighs. In a sealable container, combine all marinade ingredients. Toss chicken in marinade, cover and refrigerate for at least 2 hours.In a Dutch oven, heat vegetable oil over medium high heat.
- Add onions and saut until tender.
- Add garlic and continue to saut until fragrant.
- Sprinkle onions and garlic with curry powder and stir to evenly coat.
- Add 1 tablespoon of water and cook for one minute, stirring constantly.
- Add chicken and marinade. Saut until lightly browned, about 5 minutes.If you want a thick curry add potatoes now, otherwise set aside.
- Sprinkle chicken with amchar masala, cumin and salt. Toss to coat.
- Pour in one cup of water and bring to a boil.Reduce heat, cover pot and simmer for 20 minutes. If you reserved the potatoes for a thinner curry, add them to the pot after twenty minutes.Continue to simmer for an additional twenty minutes until chicken reaches an internal temperature of 165 F and potatoes are cooked through.
- Serve warm with roti or rice.
Nutrition:
Carbs
25 g
Fat
69 g
Protein
65 g
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