Trinidadian Curry Chicken: Not What You Think Curry Is

Trinidadian curry is not Indian curry that traveled to the Caribbean. It is its own thing — developed over generations from Indian indentured workers who came to Trinidad in the 19th century and cooked with what was available, adapting to local ingredients and preferences. The result is distinct.

Green seasoning

This is the foundation. Blend together: a large bunch of cilantro, a handful of shadow beni (culantro) if available, four garlic cloves, half an onion, a few sprigs of fresh thyme, two scallion stalks, and enough water to help the blender move. Store any extra in the refrigerator — it keeps for a week.

Marinating the chicken

Cut a whole chicken into pieces, skin on. Season with salt, two tablespoons of green seasoning, and a teaspoon of curry powder. Let it marinate for at least an hour, overnight if possible.

Cooking

Heat a heavy pot or Dutch oven over medium-high heat. Add a tablespoon of oil and two heaped tablespoons of Trinidadian curry powder. No liquid yet. Let the curry powder toast in the dry pot for about two minutes, stirring constantly, until fragrant and darkened slightly. This is the step that separates Trinidadian curry from everything else.

Add the marinated chicken pieces in a single layer. Let them sear for three minutes without stirring, then turn. Add a small amount of water — just enough to prevent burning — and cover. Let the chicken cook in its own steam and the curry base for ten minutes.

Add one onion sliced, two garlic cloves, and two medium potatoes cut into chunks. Pour over about a cup and a half of water. Cover and simmer for 25 minutes until the potatoes are tender and the sauce has reduced to a thick, fragrant coat around the chicken.

Taste and adjust salt. Serve over rice or with roti.