Trinidadian Chicken Potato Curry

brew

00:45:00 Hrs

brew

19 Ing

If you want to add more Indian recipes to your recipe box, Trinidadian Chicken Potato Curry might be a recipe you should try. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 554 calories, 35g of protein, and 37g of fat per serving. For $1.54 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodista requires , thyme, coconut oil, and . 11 person have tried and liked this recipe. A few people really liked this main course. From preparation to the plate, this recipe takes about about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is solid. Similar recipes are Tom’s Trinidadian Chicken Curry, Trinidadian Chicken Curry with Coconut Grits & Collard Greens, and Chicken & sweet potato curry.

food1

Ingredients (19)

food1

bone in chicken thighs

2 lbs
Add
food1

yellow onion

0.5
Add
food1

garlic cloves

3
Add
food1

fresh thyme

1 Tsp
Add
food1

scotch bonnet pepper

1 Tsp
Add
food1

powdered ginger

0.25 Tsp
Add
food1

curry powder

0.25 tsp
Add
food1

coconut oil

1 Tsp
Add
food1

cilantro

1 Tsp
Add
food1

scallion

1
Add
food1

vegetable oil

1 Tbsp
Add
food1

yellow onion

0.5
Add
food1

garlic cloves

3
Add
food1

curry powder

1.5 Tbsp
Add
food1

amchar masala

1 Tsp
Add
food1

cumin

0.5 Tsp
Add
food1

salt

0.5 Tsp
Add
food1

water

1 cup
Add
food1

potatoes

2
Add

Lets Make it Step by Step

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.

©2020 PantryMeals LLC. All rights reserved.