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World Flavors

Trinidad Chicken Curry
1 (13 oz.) can light coconut milk
3 cloves garlic, minced
1 Tbsp. grated fresh ginger
1 Tbsp. tomato paste
1 Tbsp. curry powder
1 Tbsp. turmeric
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1/2 tsp. kosher salt, or to taste
1 (2 lb. to 2 1/2 lb.) pkg. Taste of Inspirations boneless, skinless chicken thighs, each cut into 4 pieces
2 sweet potatoes, peeled and cut into bite-size chunks
1 medium onion, thinly sliced
1 jalapeno pepper, halved, seeded, and thinly sliced
1 (15 oz.) can pigeon peas or black eyed peas, rinsed and drained
3 Tbsp. finely chopped cilantro
1/2 cup plain nonfat Greek yogurt (optional)
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Trinidad Chicken Curry

Trinidad Chicken Curry

Trinidad Chicken Curry
  • Servings:Serves 6 (1 1/2 cup servings)
  • Prep Time:25 minutes
  • Cook Time:240 minutes
1. Add coconut milk, garlic, ginger, tomato paste, curry powder, turmeric, coriander, cumin, black pepper, and salt to a slow cooker and stir to mix well. Add chicken, sweet potatoes, onion, and jalapeno and stir well to distribute. Sprinkle peas over mixture and do not stir.
2. Cover and cook on high for 4 hours (or on low for 8 hours).
3. Ladle into deep bowls and sprinkle each serving with cilantro. If desired, serveyogurt on the side.
Source: Hannaford fresh Magazine, September - October 2013