Trinidadian Chicken Potato Curry

Ready in : 45 mins

If you have about 45 minutes to spend in the kitchen, Trinidadian Chicken Potato Curry might be an excellent gluten free, dairy free, and whole 30 recipe to try. This recipe makes 4 servings with 574 calories, 35g of protein, and 37g of fat each. For $1.2 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from Foodista has 11 fans. A few people really liked this main course. A mixture of chicken thighs, salt, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Indian cuisine. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is pretty good.

Diets

GLUTEN FREE

DAIRY FREE

WHOLE 30

Ingredients

chicken thighs

2 lbs

onion

0.5

garlic cloves

3

thyme

1 Tsp

scotch bonnet pepper sauce

1 Tsp

powdered ginger

0.25 Tsp

curry powder

0.25 tsp

coconut oil

1 Tsp

cilantro

1 Tsp

scallion

1

vegetable oil

1 Tbsp

onion

0.5

garlic cloves

3

curry powder

1.5 Tbsp

amchar masala

1 Tsp

cumin

0.5 Tsp

salt

0.5 Tsp

water

1 cup

potatoes

2

Cooking in Steps

1
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.

chicken thighs

marinade

whole chicken
2
In a Dutch oven, heat vegetable oil over medium high heat.

vegetable oil

dutch oven
3
Add onions and saut until tender.

onion
4
Add garlic and continue to saut until fragrant.

garlic
5
Sprinkle onions and garlic with curry powder and stir to evenly coat.

curry powder

garlic

onion
6
Add 1 tablespoon of water and cook for one minute, stirring constantly.

water
7
Add chicken and marinade. Saut until lightly browned, about 5 minutes.

marinade

whole chicken
8
If you want a thick curry add potatoes now, otherwise set aside.

potato
9
Sprinkle chicken with amchar masala, cumin and salt. Toss to coat.

amchar masala

whole chicken

cumin

salt
10
Pour in one cup of water and bring to a boil.

water
11
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.

potato

pot
12
Continue to simmer for an additional twenty minutes until chicken reaches an internal temperature of 165 F and potatoes are cooked through.

potato

whole chicken
13
Serve warm with roti or rice.

rice

roti

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Trinidadian Chicken Potato Curry

Diets

GLUTEN FREE

DAIRY FREE

WHOLE 30

Ingredients

chicken thighs

2 lbs

onion

0.5

garlic cloves

3

thyme

1 Tsp

scotch bonnet pepper sauce

1 Tsp

powdered ginger

0.25 Tsp

curry powder

0.25 tsp

coconut oil

1 Tsp

cilantro

1 Tsp

scallion

1

vegetable oil

1 Tbsp

onion

0.5

garlic cloves

3

curry powder

1.5 Tbsp

amchar masala

1 Tsp

cumin

0.5 Tsp

salt

0.5 Tsp

water

1 cup

potatoes

2

Cooking in Steps

1 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.

chicken thighs

marinade

whole chicken

2 In a Dutch oven, heat vegetable oil over medium high heat.

vegetable oil

3 Add onions and saut until tender.

onion

4 Add garlic and continue to saut until fragrant.

garlic

5 Sprinkle onions and garlic with curry powder and stir to evenly coat.

curry powder

garlic

onion

6 Add 1 tablespoon of water and cook for one minute, stirring constantly.

water

7 Add chicken and marinade. Saut until lightly browned, about 5 minutes.

marinade

whole chicken

8 If you want a thick curry add potatoes now, otherwise set aside.

potato

9 Sprinkle chicken with amchar masala, cumin and salt. Toss to coat.

amchar masala

whole chicken

cumin

salt

10 Pour in one cup of water and bring to a boil.

water

11 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.

potato

12 Continue to simmer for an additional twenty minutes until chicken reaches an internal temperature of 165 F and potatoes are cooked through.

potato

whole chicken

13 Serve warm with roti or rice.

rice

1
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.

2
In a Dutch oven, heat vegetable oil over medium high heat.

3
Add onions and saut until tender.

4
Add garlic and continue to saut until fragrant.

5
Sprinkle onions and garlic with curry powder and stir to evenly coat.

6
Add 1 tablespoon of water and cook for one minute, stirring constantly.

7
Add chicken and marinade. Saut until lightly browned, about 5 minutes.

8
If you want a thick curry add potatoes now, otherwise set aside.

9
Sprinkle chicken with amchar masala, cumin and salt. Toss to coat.

10
Pour in one cup of water and bring to a boil.

11
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.

12
Continue to simmer for an additional twenty minutes until chicken reaches an internal temperature of 165 F and potatoes are cooked through.

13
Serve warm with roti or rice.