This Curry Chicken with Potato and Spinach is a beloved Caribbean comfort dish in my home, especially when served with buss-up-shut roti for scooping up that rich, flavorful sauce. Rooted in Trinidadian cooking, this easy one-pan curry brings together nurturing spices like geera (cumin), anchar masala, and fiery Scotch bonnet.
The addition of pre-boiled potatoes and fresh baby spinach guarantees satisfying texture and vibrant color. Whether you’re searching for a Trinidad curry chicken recipe or a comforting meal that blends veggies and protein effortlessly, this dish delivers every time. It’s ideal for weeknight dinners, family gatherings, or whenever you want a little island warmth in your kitchen.
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Ingredient Guide
- Chicken: Bone-in leg pieces with back offer maximum flavor and richness in curry dishes.
- Olive Oil: Used to sauté the aromatics and curry powder; any neutral oil can be substituted.
- Garlic: Builds deep flavor when paired with curry and cumin seeds; use fresh for best results.
- Black Pepper: Enhances the heat and earthiness of the spice blend.
- Cumin (Geera) Seeds: A classic base note in Trinidadian curries, toasted lightly for flavor.
- Anchar Masala: A tangy, earthy spice mix found in West Indian shops; sub with ground cumin if needed.
- Salt: Balances flavors and seasons the chicken and potatoes; adjust to taste.
- Onion: Adds sweetness and body to the curry base; dice fine for even cooking.
- Scotch Bonnet Pepper: Adds authentic Caribbean heat; control spice by adjusting amount or removing seeds.
- Curry Powder: Use a Madras-style blend for bold flavor; essential for the curry profile.
- Caribbean Green Seasoning: A fresh herb paste that boosts depth; use homemade or bottled.
- Water: Used for both deglazing and simmering; helps adjust gravy thickness.
- Potatoes: Pre-boiled to ensure they hold shape while softening into the sauce.
- Baby Spinach: Stirred in at the end to add freshness, color, and mild flavor.
Shopping Made Easy
- Use bone-in chicken pieces (legs + backs) for the best flavor and texture.
- Pre-boil potatoes to ensure optimal consistency and to speed up cooking.
- Anchar masala is available at West Indian markets; substitute with ground dry-roasted cumin if needed.
- Scotch bonnet brings authentic Trinidad heat; remove seeds if you prefer it milder.
- Caribbean green seasoning is perfect for depth; bottled or fresh versions both work.
Cooking Notes from the Kitchen
- Scrape and sauté the curry base with water to eliminate raw powder taste.
- Pre-boiling potatoes ensures they’re tender without overcooking the chicken.
- Spinach wilts quickly—add it last to preserve freshness and color.
- Adjust gravy thickness at the end by simmering uncovered or leaving it slightly saucy for scooping.
- Serve with warm roti or rice; this curry is best when dipped and shared!
Can I skip pre-boiling the potatoes?
Yes, but cook them directly in the curry and simmer longer, just check for doneness.
What’s the role of anchar masala?
It adds depth and tang—use ground dry-roasted cumin if you don’t have it.
Is this dish spicy?
It’s medium-hot with the Scotch bonnet. Remove seeds or reduce the pepper for milder flavor.
Curry Chicken with Potato and Spinach (Trinidadian)
Ingredients
- 3 lbs chicken legs with back, cut into pieces
- 3 tablespoons olive oil
- 6 cloves garlic smashed
- 1/2 teaspoon black pepper
- 1/2 tablespoon cumin geera
- 1 teaspoon anchar masala
- 3/4 tablespoon salt adjust to taste
- 1/2 onion medium, diced
- 1 Scotch Bonnet pepper chopped, optional
- 1 1/2 tablespoons curry powder
- 2 tablespoons Caribbean Green Seasoning
- 1/2 cup water for deglazing curry base
- 4 potatoes large, pre-boiled, cut into 1/4s
- 2 cups water
- 1/4 lb baby spinach roughly chopped
Instructions
- Peel, chop, and boil potatoes in salted water until about 80% done (10 minutes). Drain and set aside.
- In a wide pan, heat olive oil over medium heat. Add onion, garlic, cumin seeds, black pepper, and Scotch bonnet. Sauté for 3 minutes.
- Stir in Caribbean green seasoning and cook for 2–3 minutes.
- Add curry powder and cook 3 minutes. Add 1/4 cup water to deglaze, scraping up any bits. Cook another 3–4 minutes.
- Increase heat to medium-high and add chicken pieces. Stir to coat with curry base. Add salt.
- After 3 minutes, add pre-boiled potatoes and spinach, then 2 cups water.
- Bring to a boil, reduce to a rolling boil, and cook for 10 minutes until chicken is cooked through.
- Taste and adjust salt. Simmer uncovered if you want a thicker gravy.
- Serve hot with roti, rice, or bread.
