How to Make Trinidad Curry Chicken – Step-by-Step Recipe
Delicious chicken simmered in curry and Caribbean spices for a flavorful, comforting dish. Perfect with roti, rice, or your favorite side.
This is the curry chicken you need to know.
This Trinidad curry chicken recipe is one of those dishes that just feels like home. Juicy pieces of chicken simmered down in rich curry spices, bursting with bold flavor, and dripping with perfect gravy, just begging for a piece of roti.
And yes, I’m proudly a curry mouth. I could eat curry something every single day, and this one is always in rotation.
Every Caribbean island has its own curry chicken variation, but today, we’re doing it Trinidad and Tobago style, the way I grew up eating it.
Why you’ll love this recipe
- Authentic Trini flavor – From green seasoning to choonkay-ing the curry, this is the real deal.
- Perfect for meal prep – Make a big batch and serve it with different sides all week.
- Comfort food to the max – It’s warm, spicy (if you want it), and full of soul.
How to make Trinidad curry chicken
Ingredients
- Chicken – Bone-in pieces give the best flavor. You can use a whole chicken or just legs/thighs.
- Green seasoning – Our Caribbean flavor bomb. Made with fresh herbs like chadon beni, thyme, garlic, and more.
- Curry powder – I swear by Chief Curry Powder. It’s bold and full of that signature Trini flavor.
- Geera (cumin) – Roasted ground cumin adds depth and warmth to the curry.
- Aromatics – Onion, garlic, and chive start the flavor party in the pot.
- Hot pepper – Optional, but a whole pepper infuses flavor without the heat punch (unless it bursts… don’t let it burst ).
- Water – Used in stages: to create the curry paste and to simmer into that luscious gravy.
Instructions
Step 1: Prep your curry paste
In a small bowl, mix curry powder, green seasoning, and a little water to form a paste. Set aside.
Step 2: Infuse your oil
Heat oil in a heavy-bottomed pot over medium-high heat. Add a clove of garlic and let it cook until dark golden brown. Remove the garlic and set it aside (we’ll add it back later).
Step 3: Cook aromatics
Add sliced onion and chopped chives to the pot. Sauté until the onions are soft and translucent.
Step 4: “Choonkay” the curry
Add your curry paste to the pot and stir. Let it cook for a few minutes until the mixture becomes grainy and starts sticking slightly to the bottom—this is how you know the curry is blooming.
Step 5: Add the chicken
Add seasoned chicken to the pot and stir well to coat every piece in that curry goodness.
Step 6: Simmer and develop flavor
Add geera, salt, and pepper. Toss the burnt garlic back into the pot. Cover and cook on high until the chicken releases liquid and that liquid cooks down—about 20 minutes, stirring occasionally.
Step 7: Add water and make your gravy
Add enough water to just cover the chicken, along with a whole hot pepper if using. Turn the heat down to medium, cover, and let it simmer until the chicken is fully cooked and a nice gravy forms. Don’t let the pot dry out too much; you want some sauce!
What to serve with Trini curry chicken
- Roti (paratha or buss-up-shut) – My #1 pick
- White rice or rice and peas
- Pumpkin choka, curry aloo, or even boiled ground provision
Tips for success
- Burning the curry is key – This unlocks the full flavor. Don’t skip the “choonkay” step.
- Don’t overdo the water – Add gradually if needed. You want gravy, not soup.
- Bone-in chicken wins – You can use boneless, but bones give more flavor.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat on the stove with a splash of water, or microwave in 1-minute bursts until hot.
- You can also freeze cooked curry chicken for up to 2 months.
Frequently Asked Questions
Yes! Boneless thighs or breasts will work, just reduce the cook time a little.
It depends on your curry powder and if you add pepper. It’s flavorful, not necessarily hot—unless you pop that pepper.
Absolutely. Just use a large enough pot and don’t crowd it.
Final Thoughts
This is that comfort dish you make when you want something hearty, flavorful, and rooted in home. If you’re new to making Trinidad-style curry chicken, welcome to the best kind of addiction.
Let me know how it turned out in the comments, leave a rating on the recipe card, or tag me on Instagram @thisbagogirl using #TBGEats so I can see your curry creations!
Recipe
Trinidad Curry Chicken
Ingredients
Method
- In a small bowl, mix 3 tablespoons water, curry powder, and green seasoning to form a paste. Set aside.
- Heat oil in a heavy pot over medium-high heat.
- Add garlic and cook until burnt, then remove and set aside.
- Add onion and chive, sauté until onions are soft and translucent.
- Add curry paste to the pot and cook, stirring, until it becomes grainy and fragrant.
- Add seasoned chicken and stir to coat well with the curry mixture.
- Add geera and a pinch of salt. Cover and cook, stirring occasionally, until the natural juices from the chicken have mostly evaporated.
- Once dry, stir-fry the chicken for a few minutes.
- Pour in the remaining 2 cups water and add the hot pepper if using.
- Season with additional salt and black pepper to taste.
- Lower heat to medium, cover, and simmer until the sauce thickens into a gravy and the chicken is fully cooked.
- Serve hot with rice, roti, or your favorite side dish.
