Trinidadian-Style Curry Chicken
with Chickpeas & Rice
- Milk
In honor of the curries enjoyed in Trinidad & Tobago and throughout the Caribbean, this Black History Month-inspired Trinidadian-style curry chicken recipe combines bone-in chicken, hearty potatoes, and tender chickpeas in a vibrant, savory spiced sauce. Serve over fluffy rice with a sprinkle of fresh cilantro, and you've got a memorable meal that hits the spot.
Ingredients
1 unit
Onion
¼ ounce
Cilantro
1 teaspoon
Garlic Powder
1 tablespoon
Curry Powder
1 unit
Trini Chickpea Curry
1 unit
Half Chicken
12 ounce
Potatoes
¾ cup
White Rice
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1 1⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • While rice cooks, wash and dry produce. • Halve, peel, and dice onion into 1⁄4-inch pieces. Dice potatoes into 1⁄2-inch pieces. Roughly chop cilantro.
• Pat chicken* dry with paper towels. Carefully cut into 4-5 pieces at the joints of the wing, drumstick, thigh, and breast. (TIP: See a feather? Simply grip the end using a paper towel and pull!) Season all over with half the garlic powder, half the curry powder, salt, and pepper. • Heat a large drizzle of oil in a large pot over medium- high heat. Add chicken, skin sides down, and cook, undisturbed, until browned, 3-5 minutes. Carefully flip chicken. (For 4 servings, cook chicken in batches.)
• Add another drizzle of oil, onion, and potatoes to pot with chicken; season with remaining garlic powder, remaining curry powder, a pinch of salt, and pepper. Cook, stirring occasionally, until veggies begin to brown, 5 minutes. (If spices begin to burn, lower heat and add a splash of water.) • Add A Dozen Cousins Trini Chickpea Curry, 1⁄2 cup water, and 1⁄2 tsp sugar (1 cup water and 1 tsp sugar for 4 servings). Cover and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until potatoes are tender and chicken is cooked through, 10-15 minutes. Taste and season with salt and pepper if desired.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt and pepper if desired. • Divide rice and curry chicken between shallow bowls in separate sections. Sprinkle chicken with cilantro and serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the authentic Trinidadian taste, though some found it mild; a squeeze of lime brightened it up 🍋.
- Ease of prep: Cutting up the half chicken was challenging for many; consider offering pre-cut pieces for convenience.
- Suggestions: Add more curry powder for bolder flavor; some recommend including a green vegetable or peas for balance.
- Portions: Generous serving size satisfied most, but a few found the combination of rice and potatoes too starchy.
- Texture: The chicken was tender and juicy; some preferred boneless pieces for easier eating in this stew-like dish.
Reviews from our home cooks
This was incredibly delicious. Especially the breast portion. I would say in future, just have two bone-in/skin-on breast because that part was insane. And even though I did not get the chow I ordered, I got what I needed to make it and hade it as a side. So good, so different from anything I've experienced before. I will be looking for Trinidadian restaurants near me soon.
AMAZING! EXCELLENT MEAL! I would LOVE to see MORE recipes like this. Trinidad food is some delicious! Not enough adjectives to describe but it was juicy, flavorful, and well balanced recipe.
This was incredible with satisfying portions and tender meat. I would rather mix my own curry sauce as I don't prefer processed mixes but this was delicious nonetheless. I would definitely order this again and it was great to have a less tomato based curry.
First time breaking down half a chicken, I felt so accomplished! The recipe itself was delicious, I wish the chickpeas had cooked down a bit more
My first attempt at making curried chicken. Very pleased at the results and I eat at Caribbean restaurants often.
The curry spice in this recipe is so much better than the standard curry spice Hello Fresh usually provides.
Easy to make and delicious. Great scent from the curry.
I absolutely love this meal. My favorite food is Trini food. I am very happy that this meal was an option. I will definitely make this again.
The curry flavors lacked brightness. It was a "heavy" dish. I squeezed some fresh lime over the finished dish and that made it perfect!
Delicious but too much work and took longer to cook than recipe indicated. Also, having to cut the chicken up defeats the purpose of convenience!
