Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 327.7
- Total Fat: 11.8 g
- Cholesterol: 43.8 mg
- Sodium: 490.1 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 6.6 g
- Protein: 23.5 g
View full nutritional breakdown of Deborah's Trinidad Chicken Curry calories by ingredient
Deborah's Trinidad Chicken Curry
Submitted by: DACLARK17Introduction
I learned this from a great friend and although it is hot, reducing the hot pepper, or even eliminating it, can make it palatable for those who don't like it hot. I learned this from a great friend and although it is hot, reducing the hot pepper, or even eliminating it, can make it palatable for those who don't like it hot.Number of Servings: 6
Ingredients
-
16 oz Chicken Breast, diced into 1 inch chunks
2 cups Chickpeas
2 cups Potato, diced
1 cup Onions, chopped
6 cloves Garlic
3 Tbsp. Curry powder
2 Tsp. fresh Thyme
2 Tsp. Paprika
1/4 cup Canola Oil
1 Tsp. Black Pepper
1 Tsp. Salt
1 Scotch Bonnet Pepper
2 cups Water
Tips
Directions
Have all the ingredients ready to add to the pot.
In a medium sized pot, heat the oil over medium heat. Add the curry powder and cook until lightly brown. Add the onion and garlic and saute until the onion is soft. Add remaining spices.
Add diced chicken and cook until no longer pink.
Add potato and stir until thoroughly coated with curry. Add the Chickpeas and water.
Lower heat and simmer for at least an hour, until the potatoes and chickpeas are soft. Longer is better.
Serving Size: 6-2 cup servings
In a medium sized pot, heat the oil over medium heat. Add the curry powder and cook until lightly brown. Add the onion and garlic and saute until the onion is soft. Add remaining spices.
Add diced chicken and cook until no longer pink.
Add potato and stir until thoroughly coated with curry. Add the Chickpeas and water.
Lower heat and simmer for at least an hour, until the potatoes and chickpeas are soft. Longer is better.
Serving Size: 6-2 cup servings
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