Making Trinidadian Curry Chicken The Super Simple Way

There are so many ways of making good curry chicken that it was hard to pick a recipe to share. This is one of my super-favorite dishes to eat with rice and sliced avocados. The version below I got from Foodie Nation, a really exceptional website and YouTube channel in terms of content about Trini food and culture.

I sometimes cook my curries with coconut milk, bananas or tomatoes and add carrots, onions, potatoes, and other veggies. This interpretation from Foodie Nation is as simple as it gets – it is prepared quickly and excellent results are guaranteed. No fuss, no worries, just pure deliciousness.

Photo by Home Made Zagat


  • Whole Chicken – 3 lb (cut into pieces)
  • Lime Juice/Lemon Juice/Vinegar – 1/8 cup
  • Salt – 2 tsp
  • Black Pepper – 1 tsp
  • Green Seasoning – 1/4 cup
  • Curry Powder – 1 tbsp + 1 tbsp
  • Coconut Oil – 3 tbsp
  • Onion – 1/4 cup (finely chopped)
  • Garlic – 1 tbsp (finely chopped)
  • Scotch Bonnet Pepper (no seeds) – 2 tsp or to taste (finely chopped)
  • Water – 1/2 cup
  • Roasted jeera (Cumin) – 1/2 tsp
  • Saffron Powder (Turmeric) – 1/4 tsp (optional)
  • Caripoulé Leaf (curry leaf) – 1


  1. Wash chicken in water and lime juice.
  2. Drain, pat dry and place in a bowl.
  3. Add salt, black pepper, green seasoning and 1 tbsp of curry powder.
  4. Massage ingredients into the chicken.
  5. Cover with plastic wrap or foil and let marinate in the refrigerator for 4-6 hours or overnight.
  6. In a bowl, mix together water, remaining curry powder, roasted jeera and saffron powder. Set aside. This is the curry mixture.
  7. Heat medium sized pot over medium heat.
  8. Add coconut oil.
  9. Add onion, garlic and scotch bonnet pepper. Allow cooking until onion is translucent (about 2-3 minutes).
  10. Add curry mixture and allow to cook until most of the liquid has evaporated (about 5 minutes).
  11. Add chicken and stir to ensure all the pieces are coated with the curry mixture.
  12. Cover, reduce heat to low and allow to cook for 10 minutes.
  13. Remove cover, add caripoulé leaf and stir mixture.
  14. At this point, if you want more curry sauce, go ahead and add an additional 1/2 cup of water.
  15. Cover, raise heat to low to medium and allow to cook for a further 30 minutes, checking every 15 minutes.
  16. Taste for salt and enjoy!

**You can garnish with thinly sliced red bell peppers to make it look pretty.


Here is the video from Food Nation

Another version from Foodie Nation – same method, longer explanation

*Photo of plated curry by Home Made Zagat where you can find another variation of Trinidad Style Chicken Curry

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