Trinidadian Chicken Potato Curry

lunchmain coursemain dishdinner
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.

Ingredients

name
Image of chicken thighs chicken thighs (771.107 grams)
Image of onion onion (0.5)
Image of garlic cloves garlic cloves (3)
Image of thyme thyme (1 teaspoon)
Image of hot sauce hot sauce (1 teaspoon)
Image of powdered ginger powdered ginger (0.25 teaspoons)
Image of curry powder curry powder (0.25 teaspoons)
Image of coconut oil coconut oil (1 teaspoon)
Image of cilantro cilantro (1 teaspoon)
Image of scallion scallion (1)
Image of vegetable oil vegetable oil (1 Tbsp)
Image of onion onion (0.5)
Image of garlic cloves garlic cloves (3)
Image of curry powder curry powder (1.5 Tbsps)
Image of amchar masala amchar masala (1 teaspoon)
Image of cumin cumin (0.5 teaspoons)
Image of salt salt (0.5 teaspoons)
Image of water water (236.588 milliliters)
Image of potatoes potatoes (2)

Steps

  1. 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.In a Dutch oven, heat vegetable oil over medium high heat.
  2. 2 Add onions and saut until tender.
  3. 3 Add garlic and continue to saut until fragrant.
  4. 4 Sprinkle onions and garlic with curry powder and stir to evenly coat.
  5. 5 Add 1 tablespoon of water and cook for one minute, stirring constantly.
  6. 6 Add chicken and marinade. Saut until lightly browned, about 5 minutes.If you want a thick curry add potatoes now, otherwise set aside.
  7. 7 Sprinkle chicken with amchar masala, cumin and salt. Toss to coat.
  8. 8 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.
  9. 9 Serve warm with roti or rice.
View original recipe on Foodista