Easy Curry Chicken with Potatoes - Lots of Sauce for Roti or Rice!
Recipes in this Video
Curry Chicken with Potatoes is a beloved dish in Trinidad and Tobago, reflecting the island's rich culinary heritage influenced by Indian, African, and Creole flavors. Traditionally served at family gatherings and celebrations, this dish showcases the use of vibrant spices and fresh ingredients. Today, it has gained popularity beyond the Caribbean, with variations found in many cultures around the world.
Ingredients
- ●chicken
- ●potatoes
- ●onion
- ●garlic
- ●ginger
- ●curry powder
- ●thyme
- ●scotch bonnet pepper
- ●tomato
- ●chicken broth
- ●vegetable oil
- ●salt
- ●black pepper
- ●bay leaves
- ●green onions
Instructions
- 1Heat vegetable oil in a large pot over medium heat until shimmering.
- 2Add chopped onion, garlic, and ginger; sauté until softened, about 5 minutes.
- 3Stir in curry powder and cook for 1-2 minutes until fragrant.
- 4Add chicken pieces and brown on all sides, about 5-7 minutes.
- 5Pour in chicken broth and add chopped tomatoes, stirring to combine.
- 6Add diced potatoes, thyme, bay leaves, and scotch bonnet pepper.
- 7Season with salt and black pepper to taste; bring to a simmer.
- 8Cover and cook on low heat for 30-40 minutes until chicken is tender and potatoes are cooked through.
- 9Remove scotch bonnet pepper before serving to reduce heat if desired.
- 10Garnish with chopped green onions before serving.
Ingredient Alternatives
curry powder
Healthier: homemade curry blend
Cheaper: turmeric + cumin
Homemade blends can reduce additives and costs.
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is a plant-based alternative; thighs are cheaper than breasts.
scotch bonnet pepper
Healthier: jalapeño
Cheaper: bell pepper
Jalapeño provides heat; bell pepper is milder.
vegetable oil
Healthier: coconut oil
Cheaper: canola oil
Coconut oil enhances flavor; canola is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups whole wheat flour
- ●1/2 tsp salt
- ●1/2 cup water (or as needed)
- ●2 tbsp ghee or oil (for cooking)
- ●Extra flour for dusting
Instructions
- 1In a large mixing bowl, combine the whole wheat flour and salt.
- 2Gradually add water to the flour mixture, kneading until a soft dough forms.
- 3Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 4Divide the dough into equal-sized balls (about the size of a golf ball).
- 5Take one ball of dough and flatten it slightly, then dust it with flour.
- 6Roll it out into a circle about 6-8 inches in diameter, using a rolling pin.
- 7Heat a skillet or tawa over medium heat.
- 8Place the rolled-out paratha on the skillet and cook for about 1-2 minutes until small bubbles form on the surface.
- 9Flip the paratha and apply a little ghee or oil on the cooked side, then cook for another 1-2 minutes until golden brown.
- 10Repeat the process with the remaining dough balls, stacking the cooked parathas on a plate and covering them to keep warm.
Equipment
Dhalpuri Roti is a beloved dish from Trinidad and Tobago, originating from the Indian indentured laborers who brought their culinary traditions to the Caribbean. This flatbread, stuffed with spiced yellow split peas, is often enjoyed with curries and stews, symbolizing the fusion of cultures in Trinidadian cuisine. Today, it is a staple at gatherings and celebrations, cherished for its flavorful filling and versatility.
Ingredients
- ●whole wheat flour
- ●yellow split peas
- ●onion
- ●garlic
- ●cumin
- ●coriander
- ●salt
- ●water
- ●oil
- ●green onions
- ●black pepper
- ●bay leaves
- ●pepper
- ●ginger
- ●scotch bonnet pepper
- ●butter
Instructions
- 1Soak yellow split peas in water for at least 2 hours or overnight.
- 2Drain the split peas and place them in a pot with fresh water; add bay leaves and bring to a boil.
- 3Reduce heat and simmer until peas are tender, about 30-40 minutes; drain and set aside.
- 4In a skillet, heat oil over medium heat; sauté onions, garlic, ginger, and green onions until fragrant.
- 5Add cumin, coriander, black pepper, and scotch bonnet pepper; cook for another 2-3 minutes.
- 6Mash the cooked split peas and mix with the sautéed ingredients; season with salt and set aside to cool.
- 7In a bowl, combine whole wheat flour and salt; gradually add water to form a soft dough.
- 8Knead the dough for about 5-7 minutes until smooth; cover and let rest for 30 minutes.
- 9Divide the dough into equal portions; flatten each portion into a disc.
- 10Place a spoonful of the split pea mixture in the center of each disc; fold the edges over to seal.
- 11Roll out each filled disc gently to flatten, ensuring the filling stays inside.
- 12Heat a tava or skillet over medium heat; cook each roti for about 2-3 minutes on each side until golden brown.
- 13Brush with butter or oil while cooking for added flavor.
Ingredient Alternatives
whole wheat flour
Healthier: spelt flour
Cheaper: all-purpose flour
Spelt flour is more nutritious, while all-purpose flour is more affordable.
yellow split peas
Healthier: green split peas
Cheaper: canned chickpeas
Canned chickpeas are more accessible and can be used in a pinch.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier, while margarine is often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups whole wheat flour
- ●1/2 tsp salt
- ●3/4 cup water (approximately)
- ●1 tbsp oil (optional)
Instructions
- 1In a mixing bowl, combine the whole wheat flour and salt.
- 2Gradually add water to the flour mixture, mixing until a dough forms.
- 3Knead the dough for about 5-7 minutes until it is smooth and elastic.
- 4Cover the dough with a damp cloth and let it rest for 30 minutes.
- 5Divide the dough into small balls (about the size of a golf ball).
- 6On a floured surface, roll each ball into a flat circle about 6-8 inches in diameter.
- 7Heat a skillet or tava over medium heat.
- 8Place the rolled roti on the skillet and cook for about 1-2 minutes on each side, until brown spots appear.
- 9Optionally, brush with oil or ghee while cooking for added flavor.
- 10Serve warm with your choice of curry or side dish.
Equipment
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