Trinidadian-Style Curry Chicken
with Chickpeas & Rice
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Instructions
• 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°.
