Name: Authentic Trinidadian Chicken Curry Recipe: A Spicy Caribbean Comfort Dish
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 800g chicken thighs, bone-in, skinless, cut into chunks; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 sprig fresh thyme or 1 tsp dried thyme; ½ Scotch bonnet chili, finely chopped (optional for heat); 2 tbsp Trinidad-style curry powder; 1 tsp ground turmeric; 150g chopped tomatoes; 2 tbsp vegetable oil; 250ml water or chicken stock; Salt, to taste; Fresh coriander, chopped, for garnish

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A Taste of Trinidad – Spices, Stories & The Start of Something Delicious

Let me tell you a little something about the first time I made this dish: the smell of the onions and garlic sizzling in oil, the warm, earthy curry powder toasting gently in the pan—it transported me somewhere far warmer and far more flavorful than my Minnesota kitchen. Trinidadian Chicken Curry is the kind of meal that sneaks up on you with its simplicity, then absolutely bowls you over with taste. If you’ve never made a Caribbean curry before, don’t worry. We’re walking through every step, and I promise, by the end of it, your kitchen will smell amazing, and your taste buds will thank you.

This recipe is rooted in the cultural blend that defines Trinidad & Tobago—a fusion of East Indian, African, and Creole influences that turns a humble pot of chicken into something unforgettable. And no, you don’t need to be a pro with spices or an expert in Caribbean cuisine. If you’ve got some chicken, a handful of pantry staples, and a sense of adventure, you’re already halfway there.

Ingredients You’ll Need:

800g chicken thighs, bone-in and skinless, chopped into hearty chunks
1 large onion, finely chopped

3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 sprig of fresh thyme (or 1 tsp dried)

½ Scotch bonnet chili, finely chopped (optional, but oh so worth it for that authentic heat)
2 tbsp Trinidad-style curry powder
1 tsp ground turmeric

150g chopped tomatoes
2 tbsp vegetable oil
250ml water or chicken stock

Salt, to taste
Fresh coriander, chopped for garnish

You might already have most of these in your kitchen—but if not, I promise they’re easy to find and totally worth the hunt, especially that Caribbean-style curry powder. It’s what gives this dish its unique golden hue and deep, complex flavor.

Step-by-Step: Let’s Get Cooking

Step 1: Start with the Aromatics

In a large, sturdy pot (preferably one with a heavy base), heat 1 tablespoon of oil over medium heat. Toss in the chopped onion and sauté it until it turns soft and golden. This is where we begin layering flavor, and letting those onions caramelize just a touch adds a bit of sweetness to balance the heat later on.

Step 2: Add the Big Flavor Players

Now stir in the garlic, ginger, thyme, and if you’re using it, the finely chopped Scotch bonnet chili. This combo is basically the Trinidadian version of a flavor bomb. Keep it moving in the pot for about a minute or two until everything is fragrant—don’t rush it. You’ll know it’s ready when you start thinking, “I wish I could bottle this smell.”

Step 3: Toast the Spices

Add the curry powder and turmeric directly into the pot. Stir it all around and toast the spices for 30 seconds or so. It’s a small step, but it makes a big difference. Toasting wakes up the oils in the spices and brings out their deepest, most beautiful notes. It’s like the difference between humming and belting out a tune.

Step 4: Bring in the Tomatoes

Next up: chopped tomatoes. Pour them in and cook them down with the spice mix, letting the flavors melt together and thicken a little. This forms the rich, flavorful base of your curry sauce—the kind you’ll be mopping up with every last grain of rice.

Bringing the Curry to Life – Simmer, Sizzle & Secrets to Flavor

Alright, now that we’ve built this amazing flavor base, it’s time for the real star of the show to make its entrance: the chicken. This is where the curry starts to feel like a warm hug from the inside out—exactly the kind of meal I crave on a cool, rainy day or when I just need something cozy and real. Trust me, this part of the recipe is where the magic really kicks in.

Step 5: Let the Chicken Soak It All Up

Add your chicken pieces straight into the pot. Make sure they get well acquainted with the curry base—toss them around gently so they’re fully coated in that spiced tomato mixture. This isn’t a dish where the chicken just “sits in” the sauce. Oh no—we want it to soak up every bit of that Trinidadian flavor.

Let the chicken cook in the curry base for about 5 to 7 minutes, just enough time for it to start browning and getting a little color. This step gives the meat a beautiful depth and makes sure each bite is seasoned all the way through.

Step 6: Simmer Low and Slow

Pour in the water or chicken stock (I usually go for stock if I have it—it adds a little extra richness), bring the pot up to a boil, then lower the heat to a gentle simmer. Cover it up and let it cook for 30 to 35 minutes. This is the part where the house starts to smell incredible. Like, neighbors-peeking-over-the-fence kind of incredible.

What we’re going for here is tender, falling-off-the-bone chicken and a sauce that’s thickened just enough to cling lovingly to every piece. Give it a stir now and then, just to make sure nothing’s sticking, and keep the lid on slightly askew if you want the sauce to reduce a bit more.

Step 7: Final Touches

Once the chicken is perfectly cooked and the sauce is that ideal, scoopable consistency, taste it and add salt as needed. Honestly, the first time I made this, I added just a touch more salt and a tiny squeeze of lime juice to brighten it up. Totally optional—but feel free to make it your own.

Then, for a pop of color and a little herbal lift, sprinkle a generous handful of chopped fresh coriander over the top right before serving.

Tips & Twists From My Kitchen

I’ve made this curry a bunch of different ways over the years (I can’t help tinkering in the kitchen!), and here are a few little tricks and variations that might come in handy:

🥔 Add Potatoes

A classic addition! Peel and cube a medium potato and toss it in during the simmering step. The potato soaks up the curry beautifully and turns this into a heartier dish. My kids love it this way—it’s like curry stew, and it stretches the meal a bit further, too.

🌶️ Adjust the Heat

Trinis are famous for their love of spice, but if you’re cooking for little ones or spice-shy friends, just leave out the Scotch bonnet or use a milder chili. You can always serve chopped chilies on the side for the heat-lovers.

🍚 What to Serve With It

You can’t go wrong with steamed jasmine rice or basmati, but if you want to go all in on the Caribbean vibes, try serving this with roti (a soft, flaky flatbread) or even warm naan. When we have leftovers, I sometimes wrap the curry in flatbreads for lunch the next day. It’s so good.

🧊 Leftovers? Yes, Please!

This curry is one of those magical meals that tastes even better the next day. The spices deepen, the sauce thickens, and the flavors mellow into something even richer. Store it in the fridge and reheat gently on the stovetop—just add a splash of water if it’s looking a little thick.

There’s just something soul-satisfying about a dish that simmers away while you get on with life, then rewards you with spoonfuls of flavor you can’t quite believe came from such humble ingredients. This Trinidadian Chicken Curry is one of those dishes. It’s comfort food, it’s celebration food, and once you’ve made it, I promise—it’s going to become one of your favorites too.

Your Questions Answered + Final Thoughts on This Flavor-Packed Trinidadian Chicken Curry

By now, your kitchen should be bursting with the kind of rich, spicy aromas that make everyone suddenly “remember” they haven’t eaten yet. You’ve stirred, simmered, and spiced your way through this beautiful Caribbean dish—and honestly? You’re just a few spoonfuls away from total comfort food bliss.

But before you dig in (or double the batch next time because yes, it’s that good), let’s tackle a few of the most common questions I get about this recipe. Whether it’s your first time trying a Caribbean curry or you’re just looking for the perfect sidekick dish, I’ve got you covered.

👩‍🍳 FAQ: Your Top Trinidadian Chicken Curry Questions Answered

1. Can I use boneless chicken instead of bone-in thighs?
Absolutely! Boneless, skinless thighs work great and make the curry a little easier to eat—especially if you’re serving it to kids. Just keep in mind, bone-in adds a touch more flavor to the sauce. If you’re using boneless, reduce the simmering time slightly (around 25–30 minutes).

2. Is there a substitute for Scotch bonnet pepper?
Yes! Habanero peppers are the closest in terms of heat and flavor. If that’s still too spicy, you can use jalapeños or simply skip the chili altogether. The curry will still be flavorful—just a little milder.

3. Can I make this ahead of time?
Oh, 100% yes. In fact, I highly recommend it. This curry actually tastes even better the next day. Just cool it completely before refrigerating, and when you reheat it, warm it slowly on the stovetop with a splash of water or stock to loosen the sauce.

4. What’s the best rice to serve with this?
I usually go for steamed jasmine or basmati rice—something aromatic but not overpowering. You can also serve it with plain white rice or brown rice if you prefer something heartier.

5. Can I freeze this curry?
Definitely. Let it cool completely, then portion it into freezer-safe containers. It’ll keep for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat gently on the stove.

6. My curry came out too watery—what can I do?
No worries! Just simmer it uncovered for an extra 10–15 minutes until the sauce reduces and thickens up. Keep an eye on it and stir occasionally so nothing sticks.

7. Do I need to marinate the chicken beforehand?
It’s not required, but if you’ve got the time, go for it! Marinating the chicken in a little curry powder, garlic, and thyme for an hour or so can deepen the flavor even more. But honestly? This recipe is super flavorful even without that step.

Wrapping It All Up: A Curry Worth Craving

There’s just something magical about a pot of Trinidadian Chicken Curry bubbling away on the stove. It’s cozy. It’s bold. It’s got that irresistible depth of flavor that only comes from layers of spice and slow simmering. But more than that—it’s a dish that tells a story.

For me, it’s become a comfort meal I turn to when I want something rich and satisfying, but also when I want to share something special with friends or family. There’s something joyful about spooning this curry over a bowl of steaming rice, tearing a piece of soft roti, and just digging in.

So if you’re looking for a weeknight dinner that breaks out of the usual routine, or something a little special for the weekend, this recipe is it. It’s warm, spicy (but customizable!), and packed with love in every bite.

I’d love to hear if you try it—did you spice it up? Add potatoes? Serve it with something creative? Drop a comment below and let me know how it turned out. And if you loved it, don’t forget to share this recipe with your fellow curry lovers!

Happy cooking, my friend. And remember—great meals aren’t just about the food. They’re about the memories we make around the table.

Authentic Trinidadian Chicken Curry Recipe: A Spicy Caribbean Comfort Dish

Author: Mouad Boulkhiout
Total Time: 50 minutes

Yield: 4

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Description

This authentic Trinidadian Chicken Curry is a rich and flavorful Caribbean dish made with tender chicken thighs, bold Trinidad-style curry powder, Scotch bonnet chili (optional), and aromatic herbs and spices. Simmered to perfection in a thick, spiced tomato-based sauce, this comforting meal is perfect served with rice, roti, or flatbread. Whether you’re new to Caribbean cooking or a longtime fan, this recipe is easy to follow and full of unforgettable flavor. Even better the next day—make ahead for deeper flavor!

Ingredients

800g chicken thighs, bone-in, skinless, cut into chunks
1 large onion, finely chopped

3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 sprig fresh thyme or 1 tsp dried thyme

½ Scotch bonnet chili, finely chopped (optional for heat)
2 tbsp Trinidad-style curry powder
1 tsp ground turmeric

150g chopped tomatoes
2 tbsp vegetable oil
250ml water or chicken stock

Salt, to taste
Fresh coriander, chopped, for garnish

Instructions

Sauté the onions:
Heat 1 tablespoon of oil in a large pot over medium heat. Add chopped onion and cook until soft and golden.

Add aromatics:
Stir in garlic, ginger, thyme, and Scotch bonnet (if using). Cook for 1–2 minutes until fragrant.
Toast the spices:
Add curry powder and turmeric. Stir and toast for 30 seconds to release the flavor.
Stir in tomatoes:
Add chopped tomatoes and cook until they break down and the mixture thickens slightly.

Brown the chicken:
Add chicken pieces, coat in the curry mixture, and cook for 5–7 minutes until lightly browned.
Simmer:
Pour in water or chicken stock. Bring to a boil, reduce to simmer, cover, and cook for 30–35 minutes until the chicken is tender and sauce thickens.
Garnish and serve:
Season with salt to taste, sprinkle with chopped fresh coriander, and serve hot with rice, roti, or flatbread.

Notes

Spice Level: Add or reduce chili to match your preference. Scotch bonnet gives authentic Caribbean heat, but it’s optional.
Make it heartier: Add diced potatoes when simmering for a thicker, stew-like consistency.
Leftovers: Tastes even better the next day—store in the fridge and reheat gently with a splash of water or stock.