Trinidadian Curry Chicken with Potatoes

Ingredients

• 1 kg Chicken pieces (thighs and drumsticks), skinned
• 3 EL Trinidadian curry powder
• 1 Large onion, chopped
• 4 Garlic cloves, minced
• 2 EL Fresh ginger, grated
• 1/2 TL Turmeric
• 1/2 TL Cumin, ground
• 2 Potatoes, medium, cubed
• 1 Scotch Bonnet chili (optional, left whole)
• 2 Tassen Water or chicken broth
• 2 EL Vegetable oil
• Salz und Pfeffer Salt and pepper to taste
• 1 Bund Fresh cilantro, chopped (for garnish)

Instructions

1. Wash and pat dry chicken pieces, then mix with 1 tbsp curry powder, salt, and pepper. Marinate for at least 30 minutes, preferably 1 hour.
2. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the remaining 2 tbsp curry powder and fry for 1-2 minutes, stirring constantly, until fragrant.
3. Add onion, garlic, and ginger and sauté for 5-7 minutes until the onion is soft. Add turmeric and cumin and cook for another 1 minute.
4. Add the marinated chicken to the pot and sear on all sides until lightly browned.
5. Add potatoes, Scotch Bonnet chili (if using), and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes until the chicken is cooked through and potatoes are tender.
6. Season with salt and pepper to taste. Sprinkle with fresh cilantro before serving. Serve ideally with rice or roti.

Nutrition