Trinidad Curry Chicken, also known as Trini Curry Chicken, is a beloved dish originating from Trinidad and Tobago, a twin-island nation in the Caribbean. The culinary traditions of Trinidad are greatly influenced by the diverse ethnicities present, including European, Indian, African, and Chinese, among others. This multicultural fusion is evident in the Trini chicken curry. During the years 1845 to 1917, Indian labourers were introduced to Trinidad and Tobago to work. The Indian immigrants brought with them their culinary traditions, including the use of spices such as turmeric, cumin, coriander, and garam masala. They also introduced cooking techniques such as “bhooning” (frying spices to release their flavours) and the concept of making curries.

Over time, Indian cooking methods were adapted to include locally available ingredients. For example, green seasoning (a blend of fresh herbs) and hot peppers (such as Scotch bonnets) became integral to the flavour profile of Trinidadian curries. Trinidad Curry Chicken evolved to have its distinct taste, different from traditional Indian curries. It often includes a fresher, herbaceous flavour due to the use of green seasoning and a bolder heat from local peppers. Trini chicken curry has become a culinary staple in Trinidad and Tobago, cherished by locals and enjoyed in other parts of the world as well. It serves as a testament to the country’s history and symbolises the cultural diversity that thrives within it.

I love a good curry — but honestly, who doesn’t?! It amazes me how different and unique each curry can be made and taste; it really showcases how versatile curry can be depending on where it hails from. This Trini Curry Chicken is definitely going to be your go-to — it is unique in its flavour combination, delicious, and easy. Bonus points: your kitchen will smell amazing! The only thing, though — this Trini Curry Chicken recipe will get you breathing fire if you are not used to seriously hot food. BUT — do not fret, with an easy substitution (see Substitutions) you will be on your way to enjoying a non-spicy version of this dish. Consider this a sign for you to make this delicious curry and let this Trinidad Curry Chicken take you on a Trinidad flavour adventure in the comfort of your own home!

BEE ROLL

TIPS & TRICKS / SUBSTITUTIONS

SUBSTITUTIONS

Type of Pepper

Hot take: Trinidad Curry Chicken is better when it is kicking in the spicy level! So, if you can handle a good kick, then do consider using Madame Jeanette pepper or Scotch bonnets as per the recipe. But to all my ‘I really can’t handle heat that high’ peeps — I gotchu. The solution is easy peasy: substitute it with either jalapeños or plain ol’ green chili, and you are good to go.

STEPS ON MAKING TRINIDAD CURRY CHICKEN

Begin by cutting the boneless chicken thighs into pieces and placing them in a large bowl. Set aside.

Using a standing blender or immersion blender, combine all of the marinade ingredients (chop the onion into quarters to ensure the blender can blend it well without getting stuck) and blend well. Make sure that the blended marinade mixture has no clumps or chunks.

Pour the marinade mixture into the bowl with the chicken and mix everything together using a spatula or spoon. Set aside and allow the chicken to marinate for 30 minutes.

While the chicken is marinating, peel and slice the brown onions into thin slices and set aside. Place all the spices in a bowl or on a plate and set aside.

Once the 30 minutes have passed, add oil to a pan and let it heat on medium. Once the oil is hot, add the sliced brown onions and sauté for about 4 minutes or until lightly browned, then add the spice mix (except for salt and pepper) and continue to sauté for 40 seconds.

Next, add the marinated chicken and mix until well incorporated. Add salt and black pepper and mix everything well. Stir the chicken occasionally to avoid burning the bottom. While the chicken is cooking, you may notice it releasing juice — this is good, as we don’t want the curry to be dry. If you notice the chicken is not releasing enough juice, add about 100 ml of water, mix everything, and let it cook. Cover the pan with a lid and let the chicken cook for 10 minutes, stirring every 2 minutes to ensure even cooking.

Once cooked, serve warm with rice and a side of vegetables or parathas!

STORAGE

Store the leftover Trinidad Curry Chicken in an airtight container in the fridge and consume within 2 days. To reheat, place it in a pan over medium heat (do not add additional oil), add 100 ml of water, and mix well. Heat for 10 minutes, stirring occasionally at intervals of 4 to 5 minutes.