Easy Trinidadian Curried Chicken

I hope you love curry! This recipe is more in the style of Indo-Caribbean curry and is just one of the ways I like to make curried chicken. 

One of the key steps in making this curried chicken is “burning” the garlic and blooming the spices in oil which creates a richer flavor in the curry. The aromatic mixture of spices and oil is also called “chhonk”.

In this recipe, I used a green seasoning to marinate the chicken. Green seasoning is a common Caribbean marinade that you can make yourself; check out my recipe for green seasoning. You can also find in the Caribbean/International at your supermarket. If you do not have green seasoning, you can use poultry seasoning or a blend of dried herbs including thyme, cilantro, parsley, onion and garlic.

This recipe is perfect for meal prep and goes great with rice. I enjoyed mine with coconut grits and swiss chard.

Check out some of my other curry recipes including salmon curry, curried lentils and vegetable curry.

trinidadian curried chicken topped with cilantro by My Body My Kithchen

Trinidadian Curried Chicken

There's so much flavor in this Indo-Trinidadian curried chicken dish. Enjoy it with your favorite sides including rice or vegetables.
Prep Time 10 mins
Cook Time 40 mins
Marinating Time 30 mins
Course Main Course
Cuisine caribbean, Indian
Servings 8
Calories 219 kcal


  • 2 1/2 Lbs Chicken Leg & Thighs skinless & bone-in
  • 1 Yellow Onion chopped
  • 4 Whole Cloves Garlic
  • 3 Tbsp Curry Powder
  • 1 Tbsp Garam Masala
  • 2 Tbsp Green Seasoning
  • Salt & Black Pepper to Taste
  • 2 Tbsp Vegetable Oil
  • 1/2 – 1 Cup Water


  • Cut chicken into small pieces and season with green seasoning, salt and black pepper. Marinate for at least 30 minutes.
  • In a saucepan, heat oil in over medium heat. Add cloves of garlic and cook until fragrant and medium brown. Add curry powder and garam masala. Cook for about 1 minute until spices become fragrant and darken slightly; stir frequently.
  • Stir in marinated chicken and chopped onions. Add water and stir. Bring to a simmer and cover. Cook for about 20 – 30 minutes until chicken is tender and cooked through; stir occasionally. Add more water if you want more sauce. Season with salt to taste.
  • Serve warm with your favorite sides like rice or coconut grits.


Nutrition Info: 219 Cals, 10g Fat, 4g Carbs, 1g Dietary Fiber, 28g Protein
Keyword caribbean, chicken, curry, easy, meal prep, spicy, trini, trinidadian

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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