Slow Simmered Trinidadian Chicken Curry with Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A richly spiced chicken curry simmered with tender potatoes, embodying Trinidad’s vibrant Indian-Caribbean culinary heritage. This caribbean-inspired chicken ready in about 70 minutes pairs chicken thighs, bone-in and skin-on, vegetable oil, yellow curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.

Prep: 15 min Cook: 55 min Serves 6 Caribbean cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow Simmered Trinidadian Chicken Curry with Potatoes take to make?

Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Simmered Trinidadian Chicken Curry with Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Slow Simmered Trinidadian Chicken Curry with Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Simmered Trinidadian Chicken Curry with Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Simmered Trinidadian Chicken Curry with Potatoes?

Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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