Indian · lunch

Trinidadian Chicken Potato Curry

Name: Trinidadian Chicken Potato Curry
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 lbs chicken thighs, bone in and skin on; ½ yellow onion, diced; 3 garlic cloves, roughly chopped; 1 Tsp. fresh thyme; 1 Tsp. hot sauce; ¼ Tsp. powdered ginger; ¼ tsp. curry powder; 1 Tsp. coconut oil; 1 Tsp. cilantro, finely chopped; 1 scallion; 1 Tbsp. vegetable oil; ½ yellow onion, sliced; 3 garlic cloves, minced; 1 ½ Tbsp. curry powder; 1 Tsp. amchar masala; ½ Tsp. cumin; ½ Tsp. salt; 1 cup of water; 2 potatoes, cut into large cubes

“You can never have too many Indian recipes, so give Trinidadian Chicken Potato Curry a try. This gluten free, dairy free, and whole 30 recipe serves 4 and costs $1.19 per serving. This main course has 574 calories, 35g of protein, and 37g of fat per serving. This recipe from Foodista requires salt, amchar masala, thyme, and vegetable oil. 11 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is pretty good. Users who liked this recipe also liked Kofat Curry/meat Ball Curry, Meatball Curry (Kofta Curry), and Channa-Chickpea, Potato & Cauliflower Curry.”

total: 2 h 30 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chicken thighsbone in and skin on2 lb
Oniondiced½
Garlic clovesroughly chopped3
Thyme1 tsp
Hot sauce1 tsp
Powdered ginger¼ tsp
Curry powder¼ tsp
Coconut oil1 tsp
Cilantrofinely chopped1 tsp
Scallion1
Vegetable oil1 tbsp
Onionsliced½
Garlic clovesminced3
Curry powder1.5 tbsp
Amchar masala1 tsp
Cumin½ tsp
Salt½ tsp
Water1 cup
Potatoescut into large cubes2

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	427 kcal
Protein	47.5 g
Fat	14 g
of which saturates	4 g
Carbohydrate	24.6 g
of which sugars	2 g
Fibre	2.2 g
Salt	1.4 g

Worked out from the 94% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 2 h 30 min

1
Wash and pat dry chicken thighs. In a sealable container, combine all marinade ingredients. Toss chicken in marinade, cover and refrigerate for at least 2 hours.In a Dutch oven, heat vegetable oil over medium high heat.
2
Add onions and saut until tender.
3
Add garlic and continue to saut until fragrant.

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