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Trinidad-Style Curry Chicken Recipe

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4.1 from 2 reviews

Trinidad-Style Curry Chicken offers a flavorful Caribbean twist on classic curry, featuring marinated chicken drumsticks simmered in a vibrant curry paste made from fresh ginger, garlic, onion, and Scotch bonnet peppers. This hearty dish is perfect served with rice or roti and brings the bold, aromatic spices of Trinidad to your table.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Ingredients

Main Ingredients

  • 12 chicken drumsticks
  • 1 onion
  • 1 inch ginger (peeled)
  • 4 garlic cloves
  • 1/2 cup fresh cilantro (divided)
  • 2 tbsp curry powder
  • 1 tsp salt
  • 1 hot pepper (scotch bonnet or habanero)
  • 4 tbsp oil
  • 1/2 cup water

Instructions

  1. Prepare the chicken: Wash the chicken drumsticks and peel the skin up to the knob. Using a cleaver or sturdy knife, chop off the top part of each drumstick. Check carefully for any chipped bone pieces and remove them. Rinse the chicken once more to ensure it is clean.
  2. Make the curry paste: In a food processor, pulse the onion, garlic, peeled ginger, 1/2 cup fresh cilantro, and hot pepper until finely chopped. Remove the seeds from the pepper to reduce heat if desired. Add the curry powder and pulse again until the ingredients form a thick curry paste.
  3. Marinate the chicken: Rub the prepared curry paste evenly over all the chicken drumsticks. Place the coated chicken in the refrigerator and marinate for at least one hour to absorb the bold flavors.
  4. Brown the chicken: Heat the oil in a large skillet over medium heat. Add the marinated chicken pieces and brown them thoroughly on all sides, developing a rich color and deeper flavor.
  5. Simmer the curry: Pour in 1/2 cup of water to create a sauce base. Reduce the heat and let the chicken simmer gently for about 45 minutes, uncovered. Stir occasionally and add a little more water if the sauce dries out before the chicken is cooked through.
  6. Finish and serve: Once the chicken is tender and the sauce has thickened, remove the skillet from heat. Stir in the remaining chopped cilantro for freshness. Serve hot with steamed rice or roti for an authentic Trinidadian meal.

Notes

  • Removing the seeds from the hot pepper can reduce the heat while still imparting flavor.
  • Adding water gradually ensures the curry sauce remains moist without becoming too watery.
  • Marinating the chicken for longer than one hour will deepen the flavors even more.
  • Use a sturdy cleaver or knife to safely chop off the top part of the drumsticks and check for bone fragments.
  • If you prefer, substitute chicken thighs or a whole cut-up chicken for the drumsticks.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Trinidadian

Find it online: https://monicarecipes.com/trinidad-style-curry-chicken-recipe/