Chef Easy Trinbago Curry Chicken

Enjoy the rich, comforting flavour of homemade Trinbago Curry Chicken without the hassle of mixing several spices. Made with Chef Easy Seasoned Curry, this recipe brings together the delicious flavours of traditional curry chicken in one convenient seasoning blend.

No extra curry powder, green seasoning, or salt needed. Just season, cook, and enjoy with your favourite sides, whether it’s roti, rice, or dhal and rice.

Prep Time:

10 minutes

Cook Time:

45 minutes

Servings:

Flavour Used:

Chef Easy Seasoned Curry

Ingredients

2 lbs chicken, cut into pieces
9 tsp Chef Easy Seasoned Curry (3 tbsp), divided
2 tbsp vegetable oil
2–3 tbsp water, for mixing the curry
½ cup water, for cooking (adjust as needed)

Chef Easy Tip

For the best flavour, marinate your chicken overnight. When bunjaying Chef Easy Seasoned Curry, keep the mixture slightly moist and stir frequently to prevent the dried herbs and spices from burning. With Chef Easy Seasoned Curry, there's no need to add extra salt, green seasoning, geera or other spices. Everything you need for delicious homemade curry flavour is already in the blend.

Chef Easy Cooking Tips

Marinate for better flavour: Allow the chicken to marinate with Chef Easy Seasoned Curry for at least 2–3 hours in the refrigerator. For a richer flavour, season the chicken the night before.
Choose the right chicken pieces: Bone-in chicken thighs, drumsticks, or a combination of both work well for curry chicken. These cuts remain tender and juicy during cooking and add flavour to the curry sauce.
Bunjay the chicken properly: Cook the seasoned chicken over medium heat, stirring regularly, until the curry becomes fragrant and the liquid released by the chicken begins to reduce. This helps develop a deeper curry flavour before adding water.
Add water gradually: Avoid adding too much water at once. Start with a small amount, cover, and allow the chicken to simmer. Add more water as needed to prevent sticking and achieve your preferred gravy consistency.
Simmer until tender: Cook the chicken over medium-low heat until it is tender and fully cooked. Avoid boiling aggressively, as a gentle simmer helps keep the meat juicy. Chicken should reach an internal temperature of 74°C (165°F).
Allow the curry sauce to thicken: If the gravy is too watery, remove the lid during the final few minutes of cooking and allow the liquid to reduce. This creates a richer sauce that coats the chicken beautifully.

Instructions

Prepare the chicken
Pat the chicken dry with paper towels and place it in a large bowl.
Season the chicken
Add 6 tsp of Chef Easy Seasoned Curry and massage thoroughly into the chicken, ensuring all pieces are evenly coated.
Marinate
Cover and refrigerate for 4–6 hours or overnight for the best flavour.
Prepare the curry paste
In a small bowl, combine the remaining 3 tsp of Chef Easy Seasoned Curry with 2–3 tbsp of water. Stir to form a smooth paste and set aside.
Heat the oil
Heat the vegetable oil in a medium-sized pot over medium heat.
Bunjay the curry
Add the curry paste to the heated oil and cook for approximately 1–2 minutes, stirring continuously until fragrant and slightly thickened. If the mixture begins to dry out or stick to the pot, add a little water to prevent burning.
Add the chicken
Add the marinated chicken to the pot and stir thoroughly for approximately 2–3 minutes, ensuring all the pieces are evenly coated with the cooked curry mixture.
Allow the chicken to release its juices
Cover the pot, reduce the heat to low and allow the chicken to cook for approximately 10 minutes, releasing its natural juices.
Add water
Remove the cover, stir the chicken and add ½ cup of water, adjusting according to your preferred amount of curry sauce.
Simmer
Cover and cook over low to medium heat for approximately 25–30 minutes, stirring occasionally, until the chicken is tender and fully cooked to an internal temperature of 165°F (74°C).
Finish and serve
Remove the cover and allow the curry sauce to reduce to your desired consistency. Serve hot with dhalpuri, buss-up-shut, rice or your favourite sides.

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Ingredients

2 lbs chicken, cut into pieces 9 tsp Chef Easy Seasoned Curry (3 tbsp), divided 2 tbsp vegetable oil 2–3 tbsp water, for mixing the curry ½ cup water, for cooking (adjust as needed)

Chef Easy Tip

For the best flavour, marinate your chicken overnight. When bunjaying Chef Easy Seasoned Curry, keep the mixture slightly moist and stir frequently to prevent the dried herbs and spices from burning. With Chef Easy Seasoned Curry, there’s no need to add extra salt, green seasoning, geera or other spices. Everything you need for delicious homemade curry flavour is already in the blend.

Chef Easy Cooking Tips

Marinate for better flavour: Allow the chicken to marinate with Chef Easy Seasoned Curry for at least 2–3 hours in the refrigerator. For a richer flavour, season the chicken the night before. Choose the right chicken pieces: Bone-in chicken thighs, drumsticks, or a combination of both work well for curry chicken. These cuts remain tender and juicy during cooking and add flavour to the curry sauce. Bunjay the chicken properly: Cook the seasoned chicken over medium heat, stirring regularly, until the curry becomes fragrant and the liquid released by the chicken begins to reduce. This helps develop a deeper curry flavour before adding water. Add water gradually: Avoid adding too much water at once. Start with a small amount, cover, and allow the chicken to simmer. Add more water as needed to prevent sticking and achieve your preferred gravy consistency. Simmer until tender: Cook the chicken over medium-low heat until it is tender and fully cooked. Avoid boiling aggressively, as a gentle simmer helps keep the meat juicy. Chicken should reach an internal temperature of 74°C (165°F). Allow the curry sauce to thicken: If the gravy is too watery, remove the lid during the final few minutes of cooking and allow the liquid to reduce. This creates a richer sauce that coats the chicken beautifully.

Instructions

Prepare the chicken: Pat the chicken dry with paper towels and place it in a large bowl. Season the chicken: Add 6 tsp of Chef Easy Seasoned Curry and massage thoroughly into the chicken, ensuring all pieces are evenly coated. Marinate: Cover and refrigerate for 4–6 hours or overnight for the best flavour. Prepare the curry paste: In a small bowl, combine the remaining 3 tsp of Chef Easy Seasoned Curry with 2–3 tbsp of water. Stir to form a smooth paste and set aside. Heat the oil: Heat the vegetable oil in a medium-sized pot over medium heat. Bunjay the curry: Add the curry paste to the heated oil and cook for approximately 1–2 minutes, stirring continuously until fragrant and slightly thickened. If the mixture begins to dry out or stick to the pot, add a little water to prevent burning. Add the chicken: Add the marinated chicken to the pot and stir thoroughly for approximately 2–3 minutes, ensuring all the pieces are evenly coated with the cooked curry mixture. Allow the chicken to release its juices: Cover the pot, reduce the heat to low and allow the chicken to cook for approximately 10 minutes, releasing its natural juices. Add water: Remove the cover, stir the chicken and add ½ cup of water, adjusting according to your preferred amount of curry sauce. Simmer: Cover and cook over low to medium heat for approximately 25–30 minutes, stirring occasionally, until the chicken is tender and fully cooked to an internal temperature of 165°F (74°C). Finish and serve: Remove the cover and allow the curry sauce to reduce to your desired consistency. Serve hot with dhalpuri, buss-up-shut, rice or your favourite sides.

Shop Seasoned Curry Seasoning

Browse More Recipes