Trinidadian Chicken Potato Curry
Enjoy this perfect Caribbean meal by adding the potatoes to the broth at the beginning of the cooking period.
Ingredients
- Marinade:2 lbs chicken thighs, bone in and skin on
- 1/2 yellow onion, diced
- 3 garlic cloves, roughly chopped
- 1 tsp fresh thyme
- 1 tsp Scotch bonnet pepper sauce
- 1/4 tsp powdered ginger
- 1/4 tsp curry powder
- 1 tsp coconut oil
- 1 tsp cilantro, finely chopped
- 1 scallion
- Curry:1 Tbs vegetable oil
- 1/2 yellow onion, sliced
- 3 garlic cloves, minced
- 1 1/2 Tbs curry powder
- 1 tsp amchar masala
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 cup of water
- 2 potatoes, cut into large cubes
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 sauté until tender. Add garlic and continue to sauté until fragrant.
- Sprinkle onions and garlic with curry powder and stir to evenly coat. Add 1 tablespoon of water and cook for 1 minute, stirring constantly.
- Add chicken and marinade. Sauté 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 20 minutes.
- Continue to simmer for an additional 20 minutes until chicken reaches an internal temperature of 165°F and potatoes are cooked through.
- Serve warm with roti or rice.
Nutrition Facts
Calories 199
Calories from Fat 84 (42%)
(15%)Total Fat 10g
(13%)Saturated Fat 3g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
(8%)Cholesterol 24mg
(15%)Sodium 354mg
(18%)Potassium 622mg
Total Carbohydrate 22g
(12%)Dietary Fiber 3g
Sugars 2g
Sugar Alcohols 0g
(15%)Protein 8g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.
