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-inspired chicken recipe, 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.

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.