This Trinidad Curry Chicken brings mouthwatering West Indies flavors to your dinner table!
- 1 medium yellow onion, sliced
- 4 large garlic cloves, peeled
- 1 inch fresh ginger, peeled
- 3/4 cup cilantro, packed, divided
- 1 scotch bonnet chili, (habanero)
- 3 tablespoons curry powder
- 4 pounds chicken drumsticks, skin removed
- 3 tablespoons canola oil
- ½ cup chicken broth, or water
- 1/2 teaspoon salt, or to taste
- 1 green onion, finely chopped, optional garnish
- 1 tablespoon cilantro, chopped, optional garnish
- To a food processor or blender, add the onion, garlic, ginger, cilantro, chili pepper and curry powder (remove the seeds from the pepper for less heat). Pulse 5-6 times or until you get a coarse paste, scraping down the sides with a spatula as needed. Add 1-2 tablespoons water to help it come together if needed.
- Pat dry the chicken with paper towels. Using a piece of paper towel, grab hold of the skin on the bottom of each drumstick and pull hard to peel it off.
- Using a meat cleaver or heavy knife, cut off the top inch or so of bone from each drumstick. (Note: you can ask a butcher to do this for you.)
- Rub the chicken pieces all over with the curry paste. Optional: Marinate for 10 minutes up to one hour covered in the fridge.
- Place a large skillet or heavy-bottomed pot over medium-high heat. When hot, add the oil and chicken pieces one-by-one. Fry for 1-2 minutes and add the broth or water. Once it boils, reduce heat to low and simmer partially covered for 30 minutes. Add a little more water if the sauce gets dry.
- Check the chicken and boil uncovered for 10 minutes to thicken the sauce slightly if needed. Garnish with the optional cilantro and green onion before serving.