Trinidad-style Curried Chicken

To make Trinidad-style Curried Chicken gluten-free, ensure that the curry powder and any other spices you use are certified gluten-free. Additionally, serve it with gluten-free sides like rice or quinoa instead of traditional roti.

If you don't have green seasoning, you can use a mix of chopped herbs like cilantro, parsley, and garlic. For the hot pepper, you can substitute with a milder pepper or omit it entirely if you prefer a less spicy dish. If you don't have chicken, you can use bone-in turkey pieces or even chickpeas for a vegetarian option.

Store leftover Trinidad-style Curried Chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it on the stove or in the microwave until heated through.

Trinidad-style Curried Chicken pairs beautifully with roti, steamed rice, or dumplings. You can also serve it alongside a fresh salad or sautéed vegetables to balance the rich flavors of the curry.

To cook Trinidad-style Curried Chicken, start by marinating the chicken with lime juice and green seasoning. Prepare a curry paste with spices and water, then sauté onions, garlic, and ginger. Add the curry paste and chicken, cook briefly, then add potatoes and broth. Simmer until the chicken is tender and the sauce thickens, about 25-30 minutes.