Curry Chicken with Potato and Spinach (Trinidadian)
A hearty Caribbean one-pan curry of tender chicken, potatoes, and spinach set in flavorful gravy perfect for roti or rice.
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.
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