Name: Flavorful Curried Chicken and Potatoes (Trinidadian Style)
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 2 lbs Chicken thighs, bone-in, skin-on; 2 medium Potatoes, peeled and cubed; 3 tbsp Caribbean curry powder; 1 whole Onion, chopped; 4 cloves Garlic cloves, minced; 1 tbsp Fresh ginger, grated; 1 piece Scotch bonnet pepper, whole (or half, finely minced); 2 pieces Fresh thyme sprigs; 2 tbsp Vegetable oil; 0.5 can Coconut milk (light); 1 cup Chicken broth; 1 tsp Salt; 0.5 tsp Black pepper

Flavorful Curried Chicken and Potatoes (Trinidadian Style)

DinnerComfort FoodHigh-Protein

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Chicken thighs, bone-in, skin-on	2 lbs	422	31g	0g	32g
Potatoes, peeled and cubed	2 medium	82	2g	19g	0g
Caribbean curry powder	3 tbsp	15	1g	3g	1g
Onion, chopped	1 whole	11	0g	3g	0g
Garlic cloves, minced	4 cloves	5	0g	1g	0g
Fresh ginger, grated	1 tbsp	2	0g	0g	0g
Scotch bonnet pepper, whole (or half, finely minced)	1 piece	1	0g	0g	0g
Fresh thyme sprigs	2 pieces	1	0g	0g	0g
Vegetable oil	2 tbsp	60	0g	0g	7g
Coconut milk (light)	0.5 can	40	0g	2g	3g
Chicken broth	1 cup	4	0g	0g	0g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Chicken thighs, bone-in, skin-on	2 lbs	422	31g	0g	32g
Potatoes, peeled and cubed	2 medium	82	2g	19g	0g
Caribbean curry powder	3 tbsp	15	1g	3g	1g
Onion, chopped	1 whole	11	0g	3g	0g
Garlic cloves, minced	4 cloves	5	0g	1g	0g
Fresh ginger, grated	1 tbsp	2	0g	0g	0g
Scotch bonnet pepper, whole (or half, finely minced)	1 piece	1	0g	0g	0g
Fresh thyme sprigs	2 pieces	1	0g	0g	0g
Vegetable oil	2 tbsp	60	0g	0g	7g
Coconut milk (light)	0.5 can	40	0g	2g	3g
Chicken broth	1 cup	4	0g	0g	0g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g

Directions

Step 1
Clean and cut chicken thighs into smaller pieces. Season with salt, black pepper, and 1 tablespoon of curry powder. Marinate for at least 15 minutes.
Step 2
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add seasoned chicken and sear until lightly browned on all sides. Remove chicken and set aside.
Step 3
To the same pot, add chopped onion, minced garlic, grated ginger, and the remaining 2 tablespoons of curry powder. Sauté for 2-3 minutes, stirring constantly, until fragrant (this 'burns' the curry).
Step 4
Add the seared chicken back to the pot, along with the whole Scotch bonnet pepper (if using) and thyme sprigs. Stir to coat the chicken with the curry mixture.
Step 5
Pour in the chicken broth and coconut milk. Bring to a simmer, then add the cubed potatoes.
Step 6
Reduce heat to low, cover, and simmer for 30-35 minutes, or until chicken is cooked through and potatoes are fork-tender. Stir occasionally to prevent sticking.
Step 7
Remove Scotch bonnet and thyme sprigs. Adjust seasoning if necessary. Serve hot, usually with rice or roti.