Complete your plate with Caribbean sides like fried plantains, roasted breadfruit, rice & peas, and ground provision. These recipes make every meal feel like a feast.
Using a paring knife, run a cut lengthwise along the natural ridges of the Plantain (2) as deep as the thickness of the skin. Then using a butter knife, place the blade in the cut and peel back the skin.
Cut the peeled plantains in 1 inch pieces and set aside in a bowl of cool water so they don’t discolor.
Heat the Vegetable Oil (as needed) in a fairly deep saucepan on medium-high heat. Drain the plantain pieces and pat dry with paper towels.
Fry the plantains in hot oil for about 4 minutes total, being sure to flip them so they cook on all sides. Prepare a towel lined with paper towels to put the cooked plantains.
Drain on paper towels and allow them to cool for a couple minutes.
Fold a piece of parchment paper in two, and place a piece of the fried plantain on it, then flip the other piece to cover it.
Using a little force, press down with a can of soup, or any can, to flatten it.
Now re-fry plantains for minute or two in the hot oil and drain.
Sprinkle on Sea Salt (to taste) as soon as you remove them from the oil and enjoy.
Jamaican Rice and Peas is a beloved staple in Caribbean cuisine made with tender kidney beans simmered in creamy coconut milk, aromatic scallions, thyme, garlic, and a whole scotch bonnet pepper. This dish infuses long-grain rice with rich flavor and island soul. Perfect as a hearty side for stews or grilled meats, it’s a comforting crowd-pleaser that brings the taste of the islands to your kitchen.
Ingredient Guide
Kidney Beans (peas): Traditionally soaked then simmered to tender perfection, they build the dish’s hearty base.
Coconut Milk: Adds creamy richness and characteristic island flavor.
Long-Grain Rice: Absorbs seasoned liquid for fluffy, flavorful results.
Scallions, Garlic and Onion: Aromatic trifecta for savory depth.
Fresh Thyme: Adds an earthy, herbal note essential to Caribbean versions.
Whole Scotch Bonnet Pepper: Infuses mild fruity heat without overpowering the dish—remove before serving.
Salt & Black Pepper: Basic seasoning to balance flavors.
Pimento or Allspice (optional): Adds depth and warmth for a traditional touch.
Shopping Made Easy
Use dried kidney beans for authentic flavor, but canned works in a pinch.
Choose full-fat coconut milk for the best texture; avoid drinking varieties.
You’ll find Scotch bonnet in Caribbean markets; substitute habanero for similar heat and fruitiness.
Long-grain rice like jasmine or basmati yields the lightest, fluffiest results.
Cooking Notes from the Kitchen
Soak beans overnight to reduce cook time and improve texture.
Cook beans until tender, then add coconut milk and aromatics before adding rice.
Avoid stirring rice while it cooks—to ensure a non-mushy, even texture.
Let cooked rice rest for about 10 minutes off heat before fluffing to lock in flavor.
What is rice and peas?
Rice and peas is the Jamaican name for this dish—‘peas’ refers to kidney beans, not green peas.
When is it in season?
Canned and fresh beans are available year-round; fresh coconut milk is best over summer, but canned provides consistent quality.
How do I store rice and peas?
Let cool slightly, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water to refresh texture.
Can I make this ahead?
Yes, this dish tastes even richer after a day. Prepare ahead and reheat when ready to serve.
What pairs well with rice and peas?
Serve alongside oxtail, jerk chicken, stews, roasted fish, or curried vegetables for a full Caribbean feast.
Jamaican Rice and Peas
Creamy coconut-infused rice simmered with tender beans, aromatic herbs, and gentle heat; a Caribbean table essential.
Place Water (5 cup) to boil in a deep sauce pan and add Split Peas (2 cup) and Ground Turmeric (1/4 teaspoon) to the boiling water. Reduce the heat so it’s at a rolling boil and cook for about 25 minutes.
Drain split peas and set aside to cool.
In a large bowl, add All-Purpose Flour (3 cup), Instant Dry Yeast (1 pinch), Baking Powder (2 tablespoon) and Salt (1/4 teaspoon) and start adding Water (1 cup) slowly.
Knead to a firm consistency. Keep adding water as necessary. Work to form a huge dough ball, then cover the bowl with a tea towel or plastic wrap and allow it to rest for about 20 minutes.
Place Salt (1 teaspoon), Garlic (2 clove), Ground Cumin (1 teaspoon), the split peas, and Scotch Bonnet Pepper (1/4) into the food processor or food mill and work until you have a no whole peas or large pieces.
Divide the main dough into 6 pieces and form six smaller dough balls.
Flatten out each dough ball in your hand to form a 6 inch circle, then dust with flour and add 4 tablespoons of the filling to each.
You will have to make a sort of bowl-shape as you keep adding the split pea filling. Then using your fingers, form to a ball shape and pinch to seal.
Heat your tawa, (baking stone) on medium/high heat and brush some Vegetable Oil (5 tablespoon) onto it’s surface. On a flour dusted surface, roll out one of the stuffed dough balls. Keep rolling until its 12-14-inch in diameter and about 1/8-inch thick.
Be careful when placing the rolled out dough onto the tawa as it will be hot. After about 30 seconds, using your hand if you’re a pro or a couple of spatulas to flip the roti. Now give this side a quick brush with the oil.
It will take about 4-6 minutes to fully cook and you’ll notice that it will start to “swell” or inflate as it cooks. That’s a sign that it’s ready to be removed off the tawa. Repeat this step for the remaining 6 roti.
Prep the vegetables in advance as this is supposed to be a quick side dish to top steaming hot rice, on sandwiches or even toss your fav cooked pasta into the mix. Growing up, we would enjoy the version mom would make, with hot Sada Roti or as mentioned previously, on top of hot long grain rice.
Loaded Caribbean Corned Beef
This version of “fry” Corned-beef aka Bully Beef is inspired by after-school visits to my Jamaican friend’s home and the way his grandma (RIP granny) would make it. Her version was a bit more runny/saucy as I believe she would add a 1/4 cup or so of water.. I talk about this in the video below.
Place the opened tin of corned beef in a dry non-stick pan… I explain why I don’t start with oil in the pan, as well as why I don’t add any salt, in the video below.
On a low heat, break up the corned beef into pieces.. it will be easier as it heats up.
Add the black pepper, carrot, bell peppers, habanero pepper, onion, frozen corn and tomato.
Stir well to make sure everything is mixed together nicely. Cook on a medium heat and at this point add the ketchup and garlic.
After about 6 minutes with the lid on.. BOOM! You’re Done. Toss in the scallions to finish!
Please serve hot! Add chopped cabbage to leftover and refry for yet another excellent side dish.
Notes
I used a whole Habanero pepper, including the seeds. Use as much as you can handle, or any spicy pepper you like. Remove the seeds and white membrane of the pepper to control the heat level slightly. Finally, as we’ve discussed in the past, wear gloves and wash you hands with soap and water immediately after handling such spicy peppers.Bully beef (also known as corned beef in the United Kingdom, Canada, Australia, Singapore and other Commonwealth countries as well as the United States) is a variety of meat made from finely minced corned beef in a small amount of gelatin. The name “bully beef” likely comes from the French bouilli (meaning “boiled”) in Napoleonic times, or possibly from the head of a bull depicted on the popular Hereford brand of canned corned beef. The cans have a distinctive oblong shape. Bully beef and hardtack biscuits were the main field rations of the British Army from the Boer War to World War II.
Let’s chat about the elephant in the room before we get to the actual recipes. YES, it’s VERY rare you’d find a pickle recipe in the Caribbean (discussed in the video below). With that said, you’ll notice that I did try to give the simple fridge pickle recipe a sort of Caribbean flavor or twist. Using what I had in the garden at the time.
You’ll Need…
2-3 lbs Pickling Cucumbers 1 1/2 cups water 1 1/2 cup Rice vinegar 2 bay leaves (optional) 6 cloves garlic (smashed) 2 teaspoon salt (I used sea salt) 1 tablespoon sugar 1 teaspoon mustard seeds 1 teaspoon black peppercorns 1 Pimento pepper (aka seasoning pepper) 6-8 Wiri Wiri peppers 2 tablespoon chopped Dill
Notes. Please follow along with the video below as much more about the recipe is discussed there, including why I used Wiri Wiri and Pimento peppers and how pepper flakes, sliced Habanero or Scotch Bonnet can be used. Remember to wear gloves when handling/slicing hot peppers and to wash your hands immediately after with soap and water. If making this recipe gluten free please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.
Trim the top and bottom of the cucumbers after washing them. Then cut lengthwise into 4 pieces (spears). The other option is to slice lengthwise into 1/4 – 1/8 inch pieces or 1/4 inch wheels. Rinse and drain.
Warm the vinegar and water combo on a medium/low flame – Do NOT Boil! Then add the salt, sugar, bay leaves, peppercorns, mustard seeds and garlic.
Once you stat seeing tiny bubbles on the edge of the liquid, turn off the stove and allow the mixture (brine) to completely cool.
For the spicy version add 1/2 tablespoon of chopped dill to the bottom of the jar, followed by the cut Wiri Wiri peppers and cucumber spears, then top with 1/2 tablespoon of the dill. In the video I explained why you should leave some space or room for 2-3 spears to add at the end.
Do the same with the mild version, then split the brine (cooled) between both jars (sterilized). Include the garlic, peppercorns etc.
Once the jars are filled, give them a good shake, lid on and put them into the fridge for 48 hours to take on those wicked flavors. Flavorful, crisp and a quick fix to those pickle cravings.
When cooking high-acid foods, be sure to use a cooking vessel made of a nonreactive material such as stainless steel, glass, ceramic or Teflon. Pots made from metals like aluminum, copper or cast iron will react with the acid and give your food a metallic taste.
2 cups wiri wiri peppers 10 cloves garlic (whole / cut the large cloves in half) 2 cups vinegar 1 cup cauliflower (chopped) 1 lemon (chopped) 1 1/2 teaspoon sea salt 2 Carolina Reaper peppers (sliced)
Notes! Feel free to use any combination of peppers you like or may have available. The Reaper peppers are insanely HOT, so please be mindful of that. May I recommend that you follow along with the video below as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.
IMPORTANT! Wear gloves and wash your hands immediately after with soap and water. When washing the knife, bowls and cutting board, be mindful that the fumes may irritate your nose/throat and cause coughing.
Wash and prep the ingredients. With the Wiri Wiri (aka coffee peppers) remove and discard the stems, chop the cauliflower, dice the lemon into small pieces and slice the Carolina Reapers if you decide you want that insane heat. Or use Habanero and/or Scotch Bonnet peppers instead.
Place the vinegar (plain white vinegar) in a pot on a medium flame and as soon as you start seeing tiny bubbles on the outer edge, turn the stove off. Add the diced lemon pieces. Shut off the stove and let it steep for 15 minutes.
Place the peppers, garlic and cauliflower in a large bowl. The reason for placing the lemon pieces in the warmed vinegar is to help soften the skin, so it breaks down quicker once it’s in the jar.
Now pour the vinegar with the lemon pieces into the same bowl with the other ingredients and give it a good mix.
All you have to do now is spoon the combination (lemon, peppers, garlic, cauliflower) into sterilized glass containers and top with the salt. Pour the vinegar into the bottle/container until everything is covered.
This can be used immediately as a spicy side or topping to everything. However, may I recommend that you allow it to marinate or cure for at least a week before you crack it open.
In my case I try my best to allow it to sit for 15 days for the garlic and lemon to release its flavor, the cauliflower will soak up the heat and the peppers to soften a bit and flavor the liquid.
As a lil fella on the islands I recall seeing bottles like this bathing in the sun in people’s yards as you’d drive to school. The kiss of the sun helps to further cure it, I was told. In my case, I prefer to store it in a cool and dark pantry for up to 6 months.
Most recently I shared the Lychee Chow recipe, which became an instant hit with fans and those only now stumbling onto my little space on the internet. Like all of the other “Chow” recipes I’ve shared, they all have their own uniqueness based on the main ingredient used. However I came to realize over the years that apple chow is indeed my favourite.
You’ll Need…
2 lemons (juice) 1 lime (juice) 4-6 cloves garlic (crushed) 2-3 Habanero Peppers (sliced thin – adjust) 4 Chadon Beni leaves (sliced thinly) 7-8 small apples (crisp) 3/4 teaspoon salt 1/2 – 3/4 cup water
Notes! Please follow along with the video below as much more is discussed there. Including how many hot peppers to use (and types) and why peeling the apples gives a better result. Should you not be able to source the Chadon Beni (culantro), you may use 2 tablespoons of finely chopped Cilantro (coriander). If making this dish gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements.
In a large bowl, squeeze in the lemon and lime, then add the garlic and Scotch Bonnet peppers. Please wear gloves when handling such hot peppers and remember to wash your hands with soap and water immediately after.
I explained in the video that starting this way means that when you add the apple pieces, they will not discolor. Add the chopped Chadon Beni (culantro) at this point as well.
As I add the peeled and chopped apple pieces (be sure to use a variety of apples which are crisp as soft apples will take on a weird texture) I stir to coat with the juices in the bowl.
Once you’re done adding all of the apple pieces, sprinkle on the salt and black pepper.
At this point you’ll pour the water directly over the areas where the salt was added. This will assist in dissolving the salt.
Stir well, then into the fridge to marinate (or soak as we say) for 30 minutes.
It will keep in the fridge for a few days, but rest assured it will be gone before. Save the liquid and add a few more apples if you want. This is one of my fav snacks, especially during the hot days of summer when I have a cool drink in hand sitting out back in the garden. IMPORTANT! This will be very spicy.
As explained in the video below, I loosely called this an Anchar and not a Kuchela, while either name could work in describing this wonderful spicy pickle. Yes, Mango Ancharis as classic as it gets, this version is quite unique as the slight bitterness of the Carilie compliments the Anchar Masala and other flavors.
You’ll Need…
2-3 lbs Bitter Melon (sliced/dried) 3/4 cup veg oil 2-3 Scotch Bonnet peppers 8 cloves garlic (diced fine) 1 teaspoon salt 3 tablespoon Anchar Masala
Notes! If making this recipe gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements. May I recommend that you follow along with the video below as much more about the recipe is explained there. Especially why I didn’t use Mustard Oil as traditionally used in making any Anchar. I used a lot of Scotch Bonnet peppers in making this Anchar as it’s meant to be spicy, but you can tailor it to your heat tolerance. Use any spicy pepper you like or can source.
Remove and discard the interior of the Carilie, wash well with cool water (drain) and slice into thin sticks. Then pat dry and place onto a baking tray. You can simply air-dry it at this point but in keeping with tradition, I placed the tray in the direct sun for 2 hours. The goal is to dehydrate the Carilie so when we get to making the Anchar it will absorb all of those wonderful flavors. Yes you can sprinkle salt onto the Carilie pieces as it will further remove moisture from the Carilie pieces. However I don’t as I want to keep the true flavor (bitterness) of the Carilie and by adding salt, it will remove that (for the most part).
Once dried, we can get started.
Add the oil to a wide pan or low heat and add the diced Scotch Bonnet peppers along with the garlic and bring to a sizzle. I explained why I added the pepper to cold oil to start and why you need to vent your kitchen to prevent you from choking.
Keep the heat at a temp where you have a gentle sizzle going as we don’t want to burn the garlic, but flavor the oil with its lovely aroma. Cook for 5-7 minutes.
Add the Anchar Masala (see your local West Indian market for it or online) and stir well. Cook on low for another 4-5 minutes to bloom all of the spices which make the Masala.
Time to add the Carilie to the pan and mix well. In goes the salt and cook for 15-25 minutes. This all depends on how thick you cut the Carilie pieces and how dry they are.
Dryer Carilie will absorb the flavors much quicker.
Turn off the stove and allow the Anchar to cool before putting it in a sterilized glass jar (it will leave its flavor in plastic containers) and store in a cool place for 3-6 months or in the fridge for double the time. Enjoy as a side condiment to your fav curry dish.
I especially like the oil from this, drizzled on said curry dishes or as a topping for soups and dhal.
Here’s yet another tropical fruit begging to made into a chow as we’ve done with pineapple, mango, Pommecythere and oranges. Essentially a quick sort of spicy pickle that as kids and even adults, we snack on. In the case of adults, it’s usually when we’re enjoying some ‘beverages’.
You’ll Need…
1 lb lychee (peeled) 1/3 teaspoon sea salt 1/4 teaspoon black pepper 1 lemon (juice) 1 large clove garlic (crushed) 1 teaspoon crushed chili flakes (Chinese) 1 large leaf Chadon Beni (culantro) – chopped 1 tablespoon chives (chopped finely)
Notes! Please follow along with the video below as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.
Wash the Lychees, peel and wash/drain again. Then into a large bowl.
Add all of the ingredients and mix well to combine.
If you cannot source the Chadon Beni (culantro), you may add 2 tablespoon of finely chopped cilantro (coriander). Should you have a lime instead of a lemon, that will also work. And if you don’t have access to that fine Chinese pepper flakes, you may use finely chopped Scotch Bonnet or any spicy pepper you like and in the amount you can tolerate.
You may enjoy it immediately after mixing, but may I recommend that you place it in the fridge for 30 minutes for the lychee to absorb the flavors.
Over the years I’ve shared several Chow (spicy pickled fruit) recipes with you and yes we have done the Ultimate Pineapple Chow and the Applewood Smoked Pineapple Chow(which was copied wholesale by a major food publication without a hint of credit), we’ve never explored how one ingredient can have such a drastic influence on things.
You’ll Need…
1 large pineapple (sliced with core) 3 tablespoon chopped shado beni(culantro) 1 teaspoon sea salt 2 lemons (juice) 2 limes (juice) 2 clementines (juice) 8-12 Sweet/Salted Prunes (dry preserved) 2 scotch bonnet pepper (sliced) 8 cloves garlic (fine minced or crushed) 1/2 medium red onion (sliced thin) 1 cup water
Notes! Please follow along with the video below as much more about the recipe is discussed there. This is meant to be SPICY, so use as many HOT peppers as you can handle. I used Scotch Bonnets, but Scorpions, Habanero, Fatali.. basically any hot pepper you like or can source can be used. That said, tailor the heat to your own tolerance. While I posted this in the Gluten Free Recipe section, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Wear GLOVES!
In the video I explained that in most instances when I use pineapple, I never include the core and why you should in this recipe. Peel and wash the pineapple, then cut into wedges, then into slices about 1/2 cm thick.
Add the pineapple slices to a large bowl, followed by the salt, garlic, Scotch Bonnet, thinly sliced red onion (yes, you want to add onion.. trust me), chopped Shado Beni (Chadon Beni or Culantro and should you not be able to source this, add cilantro). lemon and lime juice.
Add all of the other ingredients and get ready to mix.
The Salted Prunes will not only be salty, but there will also be a slight sweetness from it.
The key now is to allow it to marinate for about 30 minutes to one hour in the fridge. As explained in the video, were we in the Caribbean, we’d place the bowl or whatever container you have it in, in the direct sun for 20 minutes or so. The reason I recommend allowing it to marinate, is to allow the pineapple to suck in the juices and for the salted prunes (which are dry) to rehydrate and release its flavors.
Do not adjust the salt until it’s done marinating. If the pineapple you use was tart, you may need to add a bit more salt. This is enjoyed as a snack, especially with adult beverages. This will last over a week in the fridge.
There’s something deeply comforting about a pot of easy curry chicken simmering on the stove, filling the kitchen with warm, aromatic spices and rich Caribbean flavor. This Simply Delicious 20 Minute Curry Chicken is my refreshed take on a recipe I first shared years ago, and it remains one of the most satisfying ways to get a bold, home-cooked meal on the table in no time.
This easy curry chicken is the kind of meal I’d make for my daughters on those long, busy days when energy was low, but my heart still wanted to give them something warm and meaningful. As the curry gently bubbled away, the kitchen would come alive with that familiar aroma, wrapping around us like comfort itself. It wasn’t just about getting dinner on the table, it was about giving them a piece of home, something steady and loving they could feel with every bite.
There’s a quiet kind of love in a dish like this. The way the spices bloom in the oil, releasing their deep, fragrant notes. The way the chicken slowly absorbs that golden curry, becoming tender, rich, and full of flavor. It’s simple, yes, but deeply satisfying. The kind of easy curry chicken that draws everyone closer, where even the silence at the table feels full.
What I love most about this easy curry chicken is how quickly it comes together without sacrificing authenticity. It’s rooted in traditional Trinbago cooking, yet flexible enough to suit your kitchen and your taste. Whether you’re cooking for family or just craving something soulful, this dish delivers comfort, flavor, and a sense of home in every spoonful.
Ingredient Guide
Boneless chicken (dark meat) Provides juicy, tender pieces that absorb the curry beautifully and remain succulent during quick cooking. Olive oil Acts as the base for sautéing and helps bloom the spices for deeper flavor. Onion Builds the foundational sweetness and aroma essential to Caribbean curry dishes. Garlic Adds depth, warmth, and a slightly pungent richness to the curry base. Tomato Introduces a gentle acidity and body to the sauce. Black pepper Enhances the overall spice profile with subtle heat. Scotch bonnet pepper Brings authentic Caribbean heat and a fruity undertone. Ground roasted cumin (geera) Adds a nutty, earthy flavor that defines Trinbago-style curry. Caribbean Green Seasoning Infuses the dish with fresh herbs and layered island flavor. Curry powder The star spice blend that gives the dish its signature color, aroma, and taste. Anchar Masala Adds a tangy, spiced complexity unique to Caribbean curry dishes. Salt Balances and enhances all the flavors. Water Forms the gravy and allows the chicken to simmer and absorb flavor. Shado Beni (culantro) Finishes the dish with a bold, herbal brightness.
Shopping Made Easy
Look for boneless chicken thighs and legs for the best flavor and tenderness. Caribbean Green Seasoning can be found pre-made at Caribbean grocery stores or easily blended at home. Scotch bonnet peppers are available in Caribbean or international markets, but habanero can be used as a substitute. Shado Beni may be labeled as culantro in Latin or Caribbean stores. Anchar Masala is typically found in Caribbean spice sections or specialty markets.
Cooking Notes from the Kitchen
Maintaining steady heat is key to developing the rich curry base quickly without burning the spices. Allow the curry powder to cook in the oil long enough to remove any raw taste and deepen the flavor. Dark meat chicken is preferred for its ability to stay juicy and flavorful in a quick curry. Adjust the Scotch bonnet to control the heat level without losing the signature Caribbean character. The sauce will naturally thicken as it cools, so avoid over-reducing during cooking.
Simply Delicious 20 Minute Curry Chicken
A quick and easy curry chicken recipe made with Caribbean spices, tender boneless chicken, and a rich, flavorful gravy perfect for busy weeknights and comforting family meals.
3lbsboneless chickencut into 1 to 1 1/2 inch pieces
2tablespoonolive oil
1medium oniondiced
6–8 cloves garlicsmashed
1medium tomatodiced
1/2teaspoonblack pepper
1large scotch bonnet peppersliced
1teaspoonground roasted cumingeera
1 1/2tablespoonCaribbean Green Seasoning
2tablespooncurry powder
1teaspoonAnchar Masala
3/4teaspoonsaltadjust
2cupswater
2tablespoonchadon benichopped
Instructions
Wash the chicken with cool water and the juice of a lemon, lime, or vinegar if desired, then drain and pat dry. IMPORTANT! It's part of my Caribbean heritage to wash meats before using, if this does not sit well with you, please skip this step (safety reasons).
Heat the olive oil (use any oil you prefer) in a heavy pan on medium heat, keeping a steady flame for this easy curry chicken.
Add the onion, garlic, tomato, Caribbean Green Seasoning, Scotch bonnet pepper, black pepper, and roasted geera. Cook for 2 minutes, allowing the base to become fragrant and deeply aromatic. The gently sizzle of the action in the pot, along with the fragrance of it all happening, will fill your kitchen with a comforting hug.
Add the curry powder and Anchar Masala and stir well. Cook for 3 minutes to fully develop the flavor of this easy curry chicken base. We're blooming the spices which makes up a curry powder.
Add the chicken pieces and stir well to coat evenly in the curry. Cook for 5 minutes, allowing the chicken to take on that rich color and flavor.
Add the salt and water, bring to a boil, then cook for 10 minutes until the chicken is tender and the easy curry chicken gravy forms.
Taste and adjust salt, and check the consistency of the sauce to your liking. Keep in mind that the sauce or gravy will thicken as the curry cools.
Turn off the heat and stir in the chopped shado beni (aka culantro). Cilantro is a suitable replacement for culantro. Typically, I'd serve this with hot Sada Roti, my Easy Coconut Rice, or the Dry Pigeon Peas Rice.
Video
Notes
Frequently Asked Questions
How can I make this easy curry chicken less spicy? You can reduce or remove the Scotch bonnet pepper. This keeps the dish flavorful while making the easy curry chicken milder.Can I use chicken breast in this easy curry chicken? Yes, chicken breast works well, but be mindful not to overcook it as it can dry out faster than dark meat.What makes this an authentic curry chicken? The use of Caribbean Green Seasoning, roasted geera, and Anchar Masala gives this easy curry chicken its traditional Trinbago flavor.Can I add coconut milk to this easy curry chicken? Yes, coconut milk will add richness and a slightly creamy texture while still keeping the dish simple and delicious.What should I serve with easy curry chicken? This easy curry chicken pairs well with rice, roti, or boiled ground provisions for a complete meal.
The perfect combination of sweet and savory with the merger of ripe plantain and salted fish, as we do in the Caribbean. As explained in the video below I always have leftover plantain since I’m the only one in this home who eats it. Frankly, I question if these children are mine every time they refuse my offer for fried or boiled plantain.
Notes! Please watch the video below as much more is explained there, especially why I didn’t use any salt and other ingredients you may add to this dish. If doing this gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.
In doing this dish please consider that I had leftover boiled plantain for the night before dinner. However you may simply trim off the ends of ripe plantain, cut into 2-3 inch pieces and boil for 5 minutes. Drain, cool and remove the skin. Please boil with the skin on, so it holds its shape, especially if they are over-ripe.
Cut the plantain into bite sized pieces and set aside. Then heat the oil (you may use any oil you prefer and butter is also an option) in a saucepan on medium flame.
Unfortunately I couldn’t locate the full assortment of pictures I took, so this post will be lacking of the step by step images.
Once the oil is hot, add the salted fish (use any prepared salted fish you like) and stir well. Turn the heat down to medium/low and cook for 2-3 minutes before adding the onion, thyme (leaves), garlic and pimento pepper. Should you want the dish spicy, add any hot pepper you like and in the amount you can handle.
For the salted fish, you will want to make sure you remove most of the salt, rehydrate it and remove any of the tiny bones it can sometimes have. Basically I used boned (bones removed), which I poured boiling water on, allowed it to soak until the water was cool and squeezed out that water. Then shred it into smaller pieces.
After about 4 minutes, add the cut plantain pieces into the pan and stir well to coat with the flavors of the other ingredients. Here’s where you’d give it a taste and adjust the salt should you want.
You have 2 options here. Cook the plantain until it’s heated through, or crank up the heat to medium high and cook until you get caramelized edges. This will bring out the natural sweetness of the plantain even further.
