Slow Simmered Trinidadian Chicken Curry with Potatoes

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A richly spiced chicken curry simmered with tender potatoes, embodying Trinidad’s vibrant Indian-Caribbean culinary heritage. This Caribbean chicken recipe, ready in about 70 minutes, pairs chicken thighs, bone-in and skin-on, vegetable oil, and yellow curry powder for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 2 medium potatoes, peeled and cut into 1-inch cubes
• 3 tbsp vegetable oil
• 2 tbsp yellow curry powder
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 large onion, diced
• 1 scotch bonnet pepper, whole
• 1 cup canned coconut milk
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 large diced onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger; sauté for 4 minutes until fragrant and translucent.
2. Step 2: Stir in 2 tbsp yellow curry powder and cook for 1 minute, stirring constantly to release the spices' aroma.
3. Step 3: Add 2 lbs bone-in, skin-on chicken thighs to the pot and brown on all sides for about 6-8 minutes until the skin crisps and develops color.
4. Step 4: Pour in 1 cup canned coconut milk and 2 cups water, then add 2 medium peeled and cubed potatoes and 1 whole scotch bonnet pepper (do not pierce, to add heat without overwhelming). Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Bring the mixture to a boil, reduce heat to low, cover, and simmer gently for 45 minutes until the chicken is tender and potatoes are cooked through, stirring occasionally.
6. Step 6: Remove the scotch bonnet pepper, adjust seasoning if needed, and garnish with 2 tbsp chopped fresh cilantro before serving hot with steamed rice.