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.
Trinidadian Curried Chicken
- 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.