Trinidadian Chicken Curry

October 28, 2015

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cans chickpeas, drained and rinsed
  • 4 cloves garlic, minced
  • salt to taste
  • 1 ½ pounds boneless chicken thighs, cut into chunks (or 1 pound shrimp, shelled)
  • 2-3 tablespoons good quality curry powder
  • 1 cup water
  • 1 bag of diced potatoes
  • Rice or tortillas for serving

Instructions

In a large pot, heat olive oil over medium high heat. Saute onions. Add chickpeas and cook until they soften. Add chicken, salt and garlic, stirring well to brown.

In a separate container, mix curry and water to make a thin paste. Pour over chicken and mix well. Cover and simmer chicken until tender and cooked through, about 30 minutes. Finally add the pre-cooked potatoes and mix gently so that the potatoes don’t mash.

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Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cans chickpeas, drained and rinsed
  • 4 cloves garlic, minced
  • salt to taste
  • 1 ½ pounds boneless chicken thighs, cut into chunks (or 1 pound shrimp, shelled)
  • 2-3 tablespoons good quality curry powder
  • 1 cup water
  • 1 bag of diced potatoes
  • Rice or tortillas for serving
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