In the Caribbean, curry chicken is often stretched with potatoes, vegetables, or even green cooking bananas to help feed a larger family. That’s part of our food culture and nothing to be ashamed of. But this Easy Caribbean Curry Chicken with Romano Beans is intentionally different. This is a dish I make specifically when romano beans are in season in my small kitchen garden here in Canada, and I want their flavor and texture to shine.
Romano beans add a special touch to curry. Beyond soaking up all that rich curry flavor, they add a natural creaminess to the sauce that you don’t get from potatoes alone. That creamy finish works beautifully with bone-in chicken, which I always recommend for curry dishes. While you can use chicken breast, bone-in pieces with the skin removed will give you a deeper, more traditional curry flavor.
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This recipe follows the classic Caribbean method of blooming curry, cooking it off properly, and building layers of flavor slowly. There’s no coconut milk here, by design, because it would change the overall character of the dish. You can replace some of the water used in the recipe with coconut milk if you prefer the sweet undertone it will add to the finished curry chicken. What you get instead is a bold, savory curry that pairs perfectly with rice, coconut rice, or rice and peas.
INGREDIENT GUIDE
Chicken Thighs: Bone-in chicken provides depth and richness to the curry sauce.
Salt: Essential for seasoning the chicken properly from the start.
Caribbean Green Seasoning: Adds herbaceous, traditional Caribbean flavor.
Tomato: Helps balance the curry with acidity and body.
Scallions: Provide aromatic flavor that blends into the sauce.
Scotch Bonnet Pepper: Adds heat and fruity pepper notes with adjustable spice.
Black Pepper: Rounds out the seasoning.
Olive Oil: Used to build the curry base and bloom the spices.
Onion: Forms the foundation of the curry sauce.
Garlic: Adds depth and savory character throughout the dish.
Romano Beans: Absorb curry flavor and create a naturally creamy sauce.
Curry Powder: The heart of the dish, providing color and spice.
Roasted Geera (Cumin): Adds warm, nutty undertones.
Anchar Masala: Contributes tangy, complex flavor typical of Caribbean curries.
Chadon Beni (Culantro): Adds a fresh, finishing herb flavor.
COOKING NOTES FROM THE KITCHEN
- Bone-in chicken delivers better flavor than boneless cuts for curry dishes.
- Always bloom and burn off curry powder to remove raw spice flavors.
- Romano, aka Roma beans, should be pre-cooked so they finish tender, not crunchy.
- Coconut milk is optional, but it will significantly change the traditional flavor profile.
- Let the curry reduce properly so the sauce clings to the chicken.
SHOPPING MADE EASY
- Romano beans are often available seasonally at farmers’ markets or international grocers. Dried beans (soak overnight) are easily sourced at major grocery stores as well.
- Caribbean curry powder, green seasoning, and anchar masala are best sourced from Caribbean grocery stores or online.
- Shadon beni may be labeled as culantro and is sometimes found frozen if fresh is unavailable. West Indian, Latino, and Asian supermarkets are great sources.
- Bone-in chicken thighs are usually more affordable and more flavorful than breast meat.
Easy Caribbean Curry Chicken with Romano Beans
Ingredients
- 6 lbs chicken thighs skin and fat removed
- 1 tablespoon salt
- 2 tablespoons Caribbean green seasoning
- 1 large tomato diced
- 2 scallions chopped
- 1 scotch bonnet pepper optional
- 1/2 teaspoon black pepper
- 2 –3 tablespoons olive oil
- 1 medium onion diced
- 10 cloves garlic divided
- 2 –3 cups water divided
- 2 cups romano beans pre-cooked
- 1 3/4 tablespoons curry powder
- 1 tablespoon roasted geera cumin
- 1 tablespoon anchar masala
- 3 tablespoons Chadon beni (culantro) culantro, chopped
Instructions
- pre-cook the Romano beans in boiling water for 45 minutes. Drain and set aside.
- Season the chicken with salt, Caribbean green seasoning, tomato, scallions, scotch bonnet pepper, and black pepper. Mix well and allow to marinate while the beans cook.
- Heat the oil in a deep pot over low heat. Add the onion and half of the garlic. Cook for 2 to 3 minutes until softened.
- Add the curry powder and stir constantly to bloom the spices which makes a good curry powder. Cook for about 4 minutes.
- Increase the heat to medium-high and add 1/2 cup of water along with the roasted geera and anchar masala. Bring to a boil and maintain a rolling boil until the liquid cooks off and the oil separates.
- Add the seasoned chicken and stir well to coat each piece in the curry base. Cover the pot. After about 3 minutes, the chicken will release its own liquid.
- Remove the lid and cook uncovered for about 5 minutes to burn off that liquid. This step helps cook-off the 'rawness' of the curry.
- Add the pre-cooked romano beans and stir gently.
- Pour in 2 cups of water and bring to a boil, then reduce to a rolling simmer. Add the remaining garlic. Add more water during cooking if necessary.
- After 25 minutes, taste and adjust salt as needed. Increase the heat if the sauce is too runny and allow it to reduce.
- Turn off the heat and stir in the chadon beni or cilantro. Serve hot with coconut rice or rice and peas.
Video
Notes
Frequently Asked Questions.
What makes Caribbean curry chicken different from Indian curry chicken?Caribbean curry chicken uses different spice blends, seasonings, and techniques. Can I use canned beans instead of romano beans?
Yes, but add them in the final 10 minutes of cooking, or they will break down considerably and thicken the overall curry dish. I recommend rinsing the canned beans with cool water before using to wash out the brine they’re packaged in. Why is curry cooked off before adding chicken?
This step removes bitterness from raw curry powder and deepens the overall flavor. Can I freeze curry chicken with Romano beans?
Yes, it freezes well, though the beans may soften slightly when reheated. Can I use cilantro (coriander) if I cannot source culantro? Absolutely.
