Quick, flavorful, and satisfying, these Caribbean weeknight dinners are perfect for busy nights. Explore easy recipes packed with bold spices and hearty ingredients that’ll have dinner on the table in no time.
I didn’t fully appreciate geera (roasted cumin) until adulthood. Now I use it in so many dishes. This Spicy Geera Shrimp combines smoky roasted cumin with spicy peppers for a quick and vibrant seafood dish. Ready in under 10 minutes, it packs bold Caribbean flavors and is perfect as a lively appetizer or satisfying main. Inspired by Geera Pork often enjoyed with rum, this shrimp version is equally delicious and instantly shareable at parties.
Ingredient Guide
Shrimp: Tender, juicy crustaceans—ideal carriers for geera and spices.
Season shrimp in a bowl with ½ tablespoons roasted cumin, green seasoning, salt, and pepper. Let rest if time allows.
Stir well and allow to marinate (if you have time) for an hour or so.
Heat olive and vegetable oils in a wide skillet on low. Add cumin seeds, coriander seeds, garlic, habanero, and peppers. Cook 3–4 minutes, stirring often.
Increase heat to medium-high; add shrimp and remaining roasted cumin. Stir-fry quickly for 4–5 minutes until shrimp are just cooked.
Remove from heat; stir in scallion and cilantro.
Taste and adjust salt or heat, then serve immediately.
Notes
Important. This dish is supposed to be spicy, so remember to wash your hands with soap and water immediately after handling the spicy peppers. Additionally, if doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.
Simple Garlic Rosemary Roasted Chicken is one of those classic recipes that fills the kitchen with a comforting, irresistible aroma, promising a delicious meal even before you taste a bite. This version features a flavorful herb-garlic marinade of rosemary, garlic, lemon zest, and pimento pepper, all roasted to create juicy meat and perfectly crisp skin. It’s straightforward enough for any day but impressive enough to feel like a special treat.
Ingredient Guide
Whole Chicken: A 3–4 pound bird provides tender meat and golden, crispy skin.
Fresh Rosemary: Adds pine-like, fragrant notes; chopped and also added to the cavity for extra flavor.
Garlic: Crushed for sharp, savory depth.
Pimento Pepper: Traditional Caribbean spice that adds mild heat and aromatic sweetness.
Lemon (zest & juice): Brightens the marinade and helps tenderize.
Olive Oil: Helps herbs and seasoning adhere and promotes golden roasting.
Salt & Black Pepper: Simple seasoning to enhance all flavors.
Shopping Made Easy
Look for a whole chicken between 3 and 4 pounds for optimal roasting.
Fresh rosemary sprigs are best for fragrant flavor; find them in the produce section.
Pimento peppers may be sold as cherry peppers; use a mild variety if unavailable.
Check your pantry to ensure olive oil, garlic, salt, and pepper are on hand.
Cooking Notes from the Kitchen
Tying the legs and tucking the wings help the chicken roast evenly.
Basting every 15 minutes keeps the meat moist and helps develop a rich golden skin.
Letting the chicken rest for about 10 minutes after roasting locks in juices for tender results.
Is it gluten-free?
Yes, this recipe is naturally gluten-free as long as all ingredients are pure and uncontaminated.
Can I use chicken parts instead of a whole bird?
Absolutely, use drumsticks, thighs, or breasts; just adjust roasting time accordingly.
Simple Garlic Rosemary Roasted Chicken
A tender, flavorful roast chicken infused with garlic, rosemary, lemon, and fragrant Caribbean-style pimento pepper; perfectly golden and delicious.
Stewed Saltfish with Taro (Dasheen) is a hearty Caribbean comfort dish that combines creamy taro (also known as dasheen) with flavorful stewed salted cod and vibrant vegetables. This recipe celebrates “ground provisions”—root vegetables cherished across the islands—and transforms them into a soul-warming, balanced meal. It’s simple, wholesome, and reminds us of home, making it perfect for relaxed weekend cooking or sharing with loved ones.
Ingredient Guide
Taro (Dasheen): Nutty, starchy root vegetable that softens to a creamy texture when boiled or steamed.
Saltfish (Salted Cod): Preserved cod with intense flavor, rehydrated to create a savory base.
Onion, Bell Pepper, Celery, Garlic, Scotch Bonnet: Form a colorful aromatic sauté foundation.
Tomato: Adds acidity and sweetness to balance the saltiness.
Fresh Thyme and Scallions: Contribute bright herbal notes.
Vegetable Oil: Used to sauté vegetables and enhance flavor.
Salt and Black Pepper: Seasoning to complete the dish.
Shopping Made Easy
Look for taro (dasheen) in the produce section—choose firm, smooth roots.
Purchase saltfish from Caribbean or specialty fish sections and rinse before cooking.
Scotch bonnet peppers vary in heat—use more or less depending on preference.
Fresh thyme adds authentic flavor, but dried can be used in a pinch.
Cooking Notes from the Kitchen
Boil or steam taro until fork-tender before combining with saltfish.
Rinse soaked saltfish thoroughly to remove excess salt; break it into flakes.
Sauté aromatics on medium heat to avoid burning and preserve vibrant flavors.
Gently fold cooked taro into the stewed mixture to avoid mashing it completely.
How long do I soak or boil saltfish?
Soak saltfish in room-temperature water for 15–30 minutes, then rinse. If still salty, boil for 10–15 minutes and drain.
Can I use other ground provisions instead of taro?
Yes, cassava, eddoes, green banana, yams, or sweet potatoes all make excellent substitutes.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as your saltfish and seasonings are pure.
What can I serve with taro and stewed saltfish?
It’s delicious on its own or with sides like rice, fried plantains, dumplings, or callaloo.
Stewed Saltfish with Taro (Dasheen)
Creamy taro paired with savory stewed saltfish, aromatics, and herbs for a comforting Caribbean-style one-pot meal.
Using a sharp knife or potato peeler, remove the other skin of the Taro (2 pound) and discard. Remove any blemishes and cut off any previously cut areas to expose the fresh interior.
Boil or steam taro chunks in salted water until fork-tender, about 15–20 minutes; drain and set aside.
While taro cooks, heat oil in a large pot over medium heat. Sauté onion, bell pepper, celery, and garlic until softened, about 5 minutes.
Add tomato, Scotch bonnet pepper, and thyme.
Cook 3 minutes more until fragrant.
Stir in flaked saltfish and cook for 5 minutes to meld flavors.
Gently fold in cooked taro chunks, stirring carefully to coat with the stewed mixture.
Season with salt and pepper to taste, stir in scallions, and serve hot.
Jamaican Callaloo with Shrimp is a vibrant, flavorful dish that brings together tender callaloo greens and plump shrimp in a savory, aromatic sauté. This beloved Caribbean classic combines garlic, scallions, thyme, and a touch of heat for a simple yet soul-warming meal. It’s versatile enough to serve as a satisfying side or a main course over rice or dumplings. Ideal for quick weeknight dinners or island-style gatherings, this dish is effortlessly delicious and deeply rooted in Caribbean kitchens.
Ingredient Guide
Callaloo (or young spinach or amaranth): Tender leafy green that becomes silky when cooked.
Shrimp: Quick-cooking seafood that brings subtle sweetness and protein.
Garlic and Onion (or scallion whites): Base aromatics that build flavor and fragrance.
Scallions and Thyme: Fresh herbs that brighten the dish.
Whole Scotch Bonnet Pepper: Infuses mild heat and fruity pepper flavor (remove before serving).
Tomato (optional): Adds tang and a pop of color.
Vegetable Oil: For sautéing ingredients and preventing sticking.
Salt and Black Pepper: Seasonings to enhance the overall dish.
Shopping Made Easy
Use fresh callaloo or substitute baby spinach or amaranth if not available.
Opt for medium or large shrimp (peeled, deveined) for best texture and flavor.
Adjust heat level by including or omitting the Scotch bonnet.
Ensure fresh scallions and thyme—aromatics make a big flavor difference.
Cooking Notes from the Kitchen
Wash greens thoroughly to remove grit between stalks.
Add the Scotch bonnet whole to infuse gentle heat without overpowering spice.
Cook shrimp last to prevent overcooking—just until they curl and become opaque.
For a richer flavor, finish with a small pat of butter or a dash of coconut milk.
Can I make this vegan?
Yes, just don’t add the shrimp and sauté the greens longer until tender.
What can I serve with callaloo and shrimp?
It pairs beautifully with steamed rice, fried dumplings, boiled green bananas, or breadfruit.
What is callaloo?
Callaloo is a leafy green vegetable popular in Caribbean cuisine, similar to spinach or amaranth. It’s known for its slightly earthy flavor and tender texture when cooked.
When is callaloo in season?
Callaloo grows year-round in tropical climates, but it’s most abundant during the rainy seasons, typically spring and summer in the Caribbean.
How do I store and prepare callaloo?
Store fresh callaloo in a paper towel-lined plastic bag in the refrigerator for up to 3 days. Wash thoroughly, remove any tough stems, and chop before cooking.
Jamaican Callaloo With Shrimp
Sautéed callaloo greens and shrimp in garlicky, aromatic herbs make this a comforting, flavorful Caribbean dish.
Course Caribbean Classics, Seafood & Fish, Side Dishes, Spring Recipes, Summer Recipes, Weeknight Dinners
Cuisine Jamaican
Ingredients
1lbcallaloo greensor substitute spinach/amaranth
1lbshrimp, peeled and deveined
2tablespoonsvegetable oil
3clovesgarlicthinly sliced
1onionor scallion whites, sliced
2scallionschopped
3-4sprigsfresh thyme
1Scotch Bonnet peppersremove before serving
saltto taste
black pepperto taste
1tomatochopped
Instructions
Wash, trim, and chop the callaloo into ribbons. If using the stems, use only tender ones and scrape off some of the outer skin. Set aside.
Thinly slice the garlic, and chop the onion, scallion, tomato, and Scotch bonnet pepper.
Heat oil in a wide skillet over medium heat. Add onion, garlic, black pepper, and scallion. Reduce heat to low and sauté for 3–4 minutes.
Stir in shrimp (if using precooked, rinse and squeeze out excess moisture). Cook for 3 minutes. For fresh shrimp, cook for 3 minutes, remove, and set aside; return them during the final few minutes of cooking.
Increase heat to medium-high and add the callaloo, tomato, thyme, and Scotch bonnet. Stir to combine; the greens will wilt down.
Add water and simmer uncovered for about 10–12 minutes or until callaloo reaches your desired tenderness.
Taste and adjust salt as needed. Optional: Finish with a splash of lemon juice to balance the flavors. Stir to combine and cook off any excess liquid.
Add reserved shrimp if using fresh. Stir in scallions. Serve hot.
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.
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.
