Trinidadian Chicken Potato Curry
By: Munchin with Mu...
Published: Tuesday, January 17, 2012 - 8:21am

Ingredients




Marinade:
2 lbs chicken thighs, bone in and skin on
½ yellow onion, diced
3 garlic cloves, roughly chopped
1 Tsp. fresh thyme
1 Tsp. scotch bonnet pepper sauce
¼ Tsp. powdered ginger
¼ tsp. curry powder
1 Tsp. coconut oil
1 Tsp. cilantro, finely chopped
1 scallion
Curry:
1 Tbsp. vegetable oil
½ yellow onion, sliced
3 garlic cloves, minced
1 ½ Tbsp. curry powder
1 Tsp. amchar masala
½ Tsp. cumin
½ Tsp. salt
1 cup of water
2 potatoes, cut into large cubes

Preparation

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. Add onions and sauté until tender. Add garlic and continue to sauté until fragrant. 3 Sprinkle onions and garlic with curry powder and stir to evenly coat. Add 1 tablespoon of water and cook for one minute, stirring constantly. 4 Add chicken and marinade. Sauté until lightly browned, about 5 minutes. 5 If you want a thick curry add potatoes now, otherwise set aside. 6 Sprinkle chicken with amchar masala, cumin and salt. Toss to coat. Pour in one cup of water and bring to a boil. 7 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. 8 Continue to simmer for an additional twenty minutes until chicken reaches an internal temperature of 165 F and potatoes are cooked through. 9 Serve warm with roti or rice.

About

Warm up this winter with a taste of the Caribbean. Trinidadian chicken and potato curry will do the trick