Trinidadian Chicken Potato Curry
You can never have too many Indian recipes, so give Trinidadian Chicken Potato Curry a try. This gluten free, dairy free, and whole 30 recipe serves 4 and costs $1.19 per serving. This main course has 574 calories, 35g of protein, and 37g of fat per serving. This recipe from Foodista requires salt, amchar masala, thyme, and vegetable oil. 11 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is pretty good. Users who liked this recipe also liked Kofat Curry/meat Ball Curry, Meatball Curry (Kofta Curry), and Channa-Chickpea, Potato & Cauliflower Curry.
Prep Time:
38 mins
Cook Time:
112 mins
Total Time:
150 mins
Servings:
4
Ingredients
Original recipe (4 servings) → 4 servings
- •2 lbs chicken thighs
- •0.5 onion
- •3 garlic cloves
- •1 Tsp thyme
- •1 Tsp hot sauce
- •0.3 Tsp powdered ginger
- •0.3 tsp curry powder
- •1 Tsp coconut oil
- •1 Tsp cilantro
- •1 scallion
- •1 Tbsp vegetable oil
- •0.5 onion
- •3 garlic cloves
- •1.5 Tbsp curry powder
- •1 Tsp amchar masala
- •0.5 Tsp cumin
- •0.5 Tsp salt
- •1 cup water
- •2 potatoes
Directions
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.
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