This Curry Chicken with Bodi brings together juicy chicken pieces and earthy Caribbean yard beans (bodi/bora) simmered in a fragrant curry base of cumin, Scotch bonnet, and green seasoning. Full of island character and ideal for pairing with rice or hot roti, this dish is a beloved staple from my childhood. Whether you grew up with bodi or you’re discovering yard beans for the first time, this one-pot meal offers comfort, warmth, and vibrant flavor, perfect for weeknights or weekend dinners.
Ingredient Guide
- Chicken: Bone-in chicken pieces (legs, thighs, or a mix) add rich flavor and body to the curry. Cut into medium chunks for even cooking and better texture.
- Caribbean Green Seasoning: A fresh blend of herbs like thyme, scallion, parsley, and culantro. This seasoning forms the flavor base of many Caribbean dishes.
- Salt: Enhances the natural flavors of the chicken and balances the spices.
- Black Pepper: Adds mild heat and earthy depth to the seasoning mix.
- Scotch Bonnet Pepper (optional): Used sparingly for a vibrant Caribbean heat. Adds fruity, intense spice—optional based on heat preference.
- Vegetable Oil: Used for sautéing the aromatics and curry powder. A neutral oil prevents flavor interference.
- Curry Powder: The heart of the dish’s flavor. Typically includes turmeric, coriander, cumin, and fenugreek. Caribbean-style blends give it authentic depth.
- Cumin Seeds (Geera): Toasted in oil to release a nutty, earthy aroma that complements the curry spices.
- Shallot (or Small Onion): Adds sweetness and mild pungency to the base. Can be substituted with regular onion.
- Garlic: Provides bold savory flavor and depth. Used early to infuse the oil and curry.
- Bodi (Yard Beans or Bora): Long, thin green beans commonly used in Caribbean and Asian cuisine. Slightly chewy with a green bean-like flavor. Adds texture and nutrition.
- Water: Helps cook the bodi and chicken while forming a flavorful curry sauce. Also prevents sticking and burning during simmering.
Shopping Made Easy
- Yard beans (bodi or bora) may be labeled “yard bean” at Caribbean or Asian grocery stores.
- Caribbean green seasoning is available fresh or bottled in West Indian markets.
- Choose moderate-heat Scotch bonnets and wash your hands thoroughly after cutting.
- Trinidad-style curry powder may contain flour—choose gluten-free blends when needed.
- Substitute shallot with a small yellow onion if not available.
Cooking Notes from the Kitchen
- Marinating chicken for 30 minutes tenderizes and deepens flavor—don’t skip it.
- Cooking the curry base low and slow prevents bitterness and builds aroma.
- Simmer covered until bodi is fully tender; cook 25–30 minutes for perfect texture.
- Adjust gravy consistency based on your preference—more liquid for rice, less for roti dipping.
- For milder heat, reduce or omit the Scotch bonnet; for extra heat, add more at the start.
Can I use other beans instead of bodi?
Yes, you can substitute French or string beans—but they cook faster, so adjust timing accordingly.
How spicy is this curry?
It has moderate Trinidadian heat from the Scotch bonnet. To reduce spice, remove seeds or omit entirely.
Is the dish gluten-free?
It can be, just choose a certified gluten-free curry powder and check your green seasoning.
Can I prep this ahead?
Yes, marinate chicken and trim bodi ahead of time (up to 24 hours), then cook when you’re ready.
Curry Chicken with Bodi (Yard Beans)
Description
This hearty one-pot curry combines spiced chicken with tender yard beans in an authentic Caribbean grav, perfect for roti or rice.
Ingredients
Instructions
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Combine chicken, green seasoning, salt, black pepper, and Scotch bonnet in a bowl. Marinate for 30 minutes.
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During that time, trim and wash bodi, then keep in cool water until ready.
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Heat oil in a large pot over medium. Add shallot and garlic; cook gently for 3–4 minutes.
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Stir in cumin seeds and curry powder; cook on low for 3–5 minutes to develop flavor.
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Increase heat to high and add chicken with its marinade. Stir to coat in the curry base.
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Uncover and raise heat to evaporate excess liquid.
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Add bodi and stir well.
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Pour in 1–1 1/2 cups water (use marinade bowl residue). Bring to a boil.
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Reduce heat to low. Cover and simmer for 25–30 minutes, until chicken is cooked and bodi tender.
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Taste and adjust salt. Serve hot with rice or warm roti.
