Trinidadian Chicken Curry
So there’s this best-kept secret in Seattle called Pam’s Kitchen. Pam’s Kitchen specializes in Caribbean and Trinidadian food which is adjacent to Indian food, if you’ve never had it. Think spicy, warm and comforting food at its finest.
Whenever we go to Pam’s we always order the same thing: Pam’s Trinidadian curry. Spicy and herbaceous chicken with curried potatoes and chickpeas served alongside a fluffy, pillow-like basket of paratha (a cross between naan and a croissant) for sopping up curry until your belly quite literally resembles a pile of paratha. It’s heaven on a plate and a true staple in our favorite Seattle restaurant lineup!
While I love supporting local businesses like Pam’s every chance I can get, sometimes it’s hard to make the trip. Thankfully, I found a Pam’s Trinidadian chicken curry dupe that’s as good as the real deal and will transport you straight to Pam’s Kitchen.
Forewarning: this curry packs a serious heat punch! I’m talking a whole habanero type of punch, so you’ve been warned. That being said, even though there’s a whole habanero not messing around in there, the curry manages to stay flavorful and actually not destroy your taste buds. Trust me on this!
Perfect for any time of year, this curry is about to rock your world and bring the magic of Pam’s Kitchen right to your kitchen.
Trinidadian Chicken Curry
Ingredients
2 pound boneless skinless chicken thighs, cut into bite-sized pieces.
1 cup cilantro
1 cup parsley
3 fat garlic cloves, peeled
1 habanero, stem cut off
1/4 cup extra virgin olive oil
2 tablespoons canola oil
1 yellow onion, roughly chopped
3 tablespoons curry powder
1 tablespoon turmeric
2 small or 1 large russet potato, cut into bite-sized pieces
2 cans chickpeas, drained and rinsed
2 cups chicken broth
2 cups water
2 teaspoons Kosher salt
1 teaspoon freshly ground pepper
To Serve:
Directions
In a food processor or blender, combine cilantro, parsley, habanero (leave the seeds in if you’re brave!), garlic cloves, olive oil and 1 teaspoon Kosher salt and 1/2 teaspoon freshly ground pepper. Pulse until mixture is paste-like. Add to medium-sized bowl along with chicken. Cover and refrigerate for at least 30 minutes.
Heat canola oil in a dutch oven over medium high heat. Add onions, turmeric and curry powder and cook for about 3 minutes, until onions are soft and fragrant. Add marinated chicken and cook for 4-5 minutes, stirring to combine and ensuring chicken is browned. Add chickpeas, potatoes, broth and water. Lower heat to medium low and let simmer for 45-50 minutes, stirring occasionally. Consistency should look almost soup-like but be thickened slightly from potato and chickpea starch.
Heat frozen paratha in a skillet on medium high heat for about 2-3 minutes a side, until golden brown on each side. Ladle curry into bowls and eat with paratha. Enjoy!
To Make Vegan/Vegetarian:
Omit chicken and add cilantro-parsley paste mixture directly to onions when cooking. Can be eaten with paratha still if vegetarian, but omit or eat with plain naan or rice if going vegan!
