Trinidad Curry Chicken Recipe

At home,  we eat curry at least once every 2 weeks because we absolutely love it.

Chicken breast pieces in a marinade


Trini Curry Chicken cooking in pot

Growing up we also ate a lot of East Indian food because it's a large part of Trinidadian cuisine and because it tastes so damn good.

Cooking curry spices

Here's one tasty curry chicken recipe that I learned from my uncle Oscar and Grandma Ruby.

Roti, pumpkin and curry mango

Trinidad Curry Chicken Recipe

yield: 4 Servings  prep time: 30 minute(s)
cook time: 25 minute(s)  total time: 55 minute(s)


Boneless Chicken Breasts (cut into bite-sized pieces)
2 tablespoons
Curry Powder (caribbean style curry)
1 cup
2 tablespoons
Lemon Juice
2 tablespoons
White vinegar
Sprigs of Thyme
Onion (fine diced)
2 cloves
Garlic (fine diced)
Tomato (diced)
1 1⁄2 tablespoon
Curry Powder
1⁄2 teaspoon
Ground Cumin (also known as Geera)
2 tablespoons
Oil (Vegetable or Canola oil)
Potatoes (peeled and cut into bite-sized pieces)
2 cups
1 tablespoon
Tomato Paste


1.  Pour lemon juice and salt on chicken and toss to coat, add more juice if necessary. Wash immediately.

2.  Make a marinade for the chicken. Put cilantro, thyme, garlic, onion and 2 teaspoons of vinegar into a food processor and pulse until all of the ingredients are combined, set aside.  

3.  Pour marinade onto chicken along with 1 tablespoon of curry teaspoon ground cumin and toss until well coated. Cover and let marinate for 20 mins (for best results marinate overnight).

4.    In a non-stick pan, on high heat, add 2 tablespoons of oil. Once the oil is hot, add 2 tablespoons of curry and ½ teaspoon of the ground cumin. Cook curry mixture for 3 to 4 minutes stirring frequently. As the curry cooks,  it will darken in colour.

5.    Add marinade-coated chicken (no liquid) to the curry mixture and toss to make sure that all of the chicken is coated.

6.    Reduce the heat to medium, then cover the pot for another 5 minutes. Stir a couple of time to make sure that the chicken isn’t sticking to the bottom of the pot and to make sure that they chicken is releasing its natural juices. If there is no liquid, add ½ cup of water and re-cover.

7.    Add potatoes to the chicken, and then stir to coat with the curry mixture. Cover for another 2 minutes then pour 1-1.5 cups of water over the mixture until both the potatoes and water are covered.

8.    Continue to cook for another 15 – 20 minutes or until the sauce is thick, and the potatoes and chicken are tender and cooked. If the sauce is not getting thicker, add 1 tablespoon of tomato paste and cover again until the sauce is reduced.

9.    Season with Salt and pepper to taste. Serve with Roti, and Pumpkin and Curry Mango. Or you can serve it with rice and curried chickpeas.