In Memory Of Karen Nicole Smith, 1972 - 2016

Curry stew chicken that will leave your family asking for seconds.


caribbean-curry-stew-chicken1Kieana our eldest daughter is hooked on anything stewed, while Indy our youngest will not touch the stuff. She’s more into curry chicken, but Kieana will only tolerate curry…  no real love there. To try and please or ensure they both eat, I’ve gone back to making a dish that my mom used to make for us when we were kids that was a hit. Curry-stew chicken, a combination of both curry and stewing as the name suggests.

The concept is the same as Stew Chicken, except, we’ll be seasoning the chicken with curry to add that extra level of flavor. For this recipe I suggest you again use a heavy pot for best results (see pot below). Something like a traditional Caribbean pot or one of those cast iron Dutch oven type would be great. You may also use one of those heavy stainless steel ones you can find in department stores in North America with the reinforced (heavy) bottoms.

You’ll need……..

1 (4-5 pounds) whole chicken, cut into pieces
1 teaspoon salt
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh/bottled ginger – crushed. (use 1/2 if it’s ginger powder)
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
2-3 tablespoon cilantro (or 2 tbs Trinidad green meat seasoning)
1 tablespoon brown sugar
1 cup water
1/2 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
2 tablespoon curry powder (your favorite)

Preparing the chicken. Cut or ask your butcher to cut the chicken into serving size pieces. In a bowl empty the cut chicken and squeeze the lime or lemon (or vinegar) onto the chicken, then add some water from your tap to cover the pieces of chicken. Now wash each piece individually, removing skin and any fat (we’ll try to keep this a bit healthy). Now rinse with a new batch of water and drain.

Then in the same bowl with the freshly washed chicken you’ll add ALL the ingredients EXCEPT the oil, sugar and cup of water, we’ll be using those to cook the chicken. Here’s what it should look like (remember to mix everything around and let it sit (marinate) in the fridge for about 1hr before cooking.

marinate-chicken-for-curry-stew

seasoning-trinidad-style

FYI, you’ve just seasoned the chicken. After about an hour or so marinating, it time to get things moving.

Here’s a pic of the pot I used:

curry-stew-recipe

On high heat, add the oil to the pan. Just before the oil starts to smoke, add the brown sugar. TIP – be sure to have the seasoned chicken handy, use a long handle spoon (it will get hot) and oven mitts to hold onto the pot to turn the pieces of chicken to get it evenly coated. It’s important that you keep an eye on things and be ready to act fast. Next tip – it can get a bit smoky with the high heat at this point, so you may want to turn the exhaust fan over your stove on or open a window in the event you have smoke detectors installed.

trinidad-stewing

Move around the sugar in the pot (remember to use a dry spoon with a long handle), until it starts to melt. Now keep a close eye on things here, since you’re looking for the sugar to go a bit foamy, and change color to golden. See pic below. Notice the middle of the picture where the sugar appears a bit darker? That’s the exact color you’re looking for before adding the chicken. (Note – we used less sugar in this recipe than when cooking stew chicken, since we don’t want to over-power the curry aspect of the dish)

curry-stew-chciken

At this point you can start adding the pieces of chicken into the pot with the caramelized sugar. Try to be quick, since you don’t want the sugar to go much darker than in the picture above. Be sure to coat every piece of chicken so it “browns” evenly. Now cover the pot and let simmer for about 5 -10 minutes. you’ll notice that the pot will now have some excess water in it.

trini-curry-stew

caribbean-pot-for-curry

We’d like to now allow all the juices that developed during cooking (while pot was covered) to cook-down until there is no liquid in the pot, so we need to turn the heat back up to high. The chicken will now start to get even darker. As soon as you can no longer see any liquid in the pot, it’s will be time to add the water.

trinidad-curry-stew-chicken

Now add the cup of water to the bowl that contained the seasoned chicken. Swish it around so you get all the seasoning bits that were left back. Add this water to the pot so you can continue cooking the chicken for another 25 minutes or so. Turn the heat back down to a gentle simmer and let cook until the water thickens up to a nice gravy like consistency (pot closed). To thicken the gravy, remove the lid and turn up the heat if necessary.

trinidad-curry-stew

curry-chicken-stew

Salt – be sure to taste near the end to add extra salt as to your liking.

Sauce – Since we pair this with rice or with roti, we leave a bit of sauce or gravy with it. BTW, this also goes well as a topping for macaroni and cheese.. give it a try!

Questions? Leave me a comment below and I’ll try my best to help you as best as I can.

Maybe you have a different version of this recipe? Feel free to submit your recipes.

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343 Comments

  1. Sandra
    May 18, 2021 / 9:16 am

    My first recipe after signing up for the lcbo magazine! This chicken was so great. It was a different technique for me so a fun sort of challenge. I read your instructions multiple times before is started. And they are very clear and helpful.
    I would make again. Told others. And will try more. And yes. I went a bought a new package of curry powder and threw out the other one in my cupboard.

  2. Glenn Travers
    November 23, 2020 / 10:02 am

    Hi Chris,

    Your ingredients list shows – 1/4 hot pepper (only if you like your food spicy) – is this a quarter teaspoon?
    Thanks

    glenn

  3. Rudi
    September 29, 2020 / 7:21 am

    Chris, you making me look like a champ in the kitchen….LOL. Keep them coming. Regards

  4. Ria Mohammed
    July 22, 2020 / 3:05 pm

    Good dish I used the same technique except after the sugar is caramelized I add the curry powder cook it a bit and then add my season chicken it give it an even more flavored disk enjoy I love the inspiration you give when cooking my husband call me rhe pa chris

    • Mina
      September 5, 2020 / 11:57 am

      Am gonna do this one tonight, thanks Chris your recipes are always a hit in our home. The Good Lord has blessed you and the love you share in these recipes. Thank you

  5. Carol
    May 13, 2020 / 1:48 pm

    Chris, I made your Rice and Peas recipe and it was a winner in my family. Your tips for cooking the rice and peas video was great.

  6. Sue
    May 3, 2020 / 12:36 pm

    Hey Chris I tried the plaited bread my first time ever making bread came out great thank you….you’re doing an awesome job in getting our Caribbean cooking out there.

    Regards

  7. Dorothy
    February 28, 2018 / 1:49 pm

    Hi Chris, is there some other seasoning to use other then curry, my family don’t like curry to much. Thanks

  8. Ali
    November 8, 2017 / 2:58 pm

    Perfection!

  9. Dawn
    October 1, 2017 / 7:41 am

    I just brought your new book!!! Thanks Sir!!!!

  10. Arlene White
    July 9, 2017 / 1:03 pm

    Where can I get a nice heavy pot like yours?

  11. Dianne
    June 5, 2017 / 11:31 am

    Hi Chris. My curry stew also contains two other ingredients-coconut milk and ground geera. The ground geera will be included in the seasoning and the coconut milk will replace the water.

  12. Silvia
    May 22, 2017 / 1:42 pm

    Hello,
    I’m from Brazil and I found your blog making some researches on the internet.
    I loved it! Congratulations, bests regards,

  13. Dr. Cader
    April 2, 2017 / 5:53 pm

    The coconut bake from the oven was fine, a bt crumbly. Later in the day it was quite dry. What did I miss out onDr. Cader

  14. Liz Grant
    March 2, 2017 / 4:59 pm

    Totally awesome, had a glass of Mauby fizz with it.

  15. Nate
    January 11, 2017 / 5:06 pm

    It turned out great, thanks.

  16. frances Van den Bergh
    December 12, 2016 / 1:17 am

    Hi there. Please can you also give us/me some recipes for Pickling, Fermenting, Salsa, Chutneys, Pickles, Chilies. I am new to your Blog and wish you every success.
    Frances from Sunny South Africa

  17. velma
    October 3, 2016 / 3:47 pm

    I will diffently try the recipe can i use white sugar if there’s no brown surgar

    • chez monie
      November 3, 2016 / 9:05 am

      Hi, you can use white sugar. Remember the point is to caramelize the sugar. White sugar also turns brown/ caramel when done right….

  18. October 3, 2016 / 7:45 am

    Hey Chris my name is Jesse I live in Avon Park Florida and I’m really enjoying your recipes and I will try them because I love to cook too I think I’m going to good cook everybody’s always coming to my house to eat keep up the good work and keep on sending me good recipes love you God bless 10/03/2016

  19. Shadeen
    September 20, 2016 / 1:18 pm

    Hi Chris,

    I love cooking and baking. I love your food, I love your recipe. I saw you on TV once cooking and from since then I’m trying to get your book and it’s always unavailable. I received a link last week for the volume 2, but was sold out. I really need those books, how can I get a copy each, even if it’s one copy.

    Looking forward to hearing from you.

    Thank you.

    Shadeen

  20. Al Pantin
    August 30, 2016 / 9:14 pm

    Have you ever posted a video of you cooking on a firecracker?
    I would love to see a video of you making a bunjal curry chicken or duck!!
    By the way I love your recipies!

    • admin
      August 30, 2016 / 9:29 pm

      unfortunately I don’t own one…yet!

  21. Saida
    August 21, 2016 / 3:58 pm

    Thank you for this recipe. I made it last night and has for dinner today. It was awesome. This recipe is a keeper. Just wondering why you don’t add coconut milk.
    Regards Saida

    • admin
      August 21, 2016 / 4:04 pm

      traditionally you don’t add coconut milk, but you can certainly do so if you wish.

  22. Donye
    August 12, 2016 / 8:25 pm

    Can browning be used in the chicken marinade to also add color to the chicken?

    • admin
      August 13, 2016 / 6:04 pm

      no.. it will give it a sort of ‘bitter’ taste Once dun correctly (stewing) it will have nuff color

  23. Juan Torres
    July 22, 2016 / 12:08 pm

    Very interested in trying out this recipe my question is how will I prepare this using a slow cooker instead

    • admin
      July 22, 2016 / 8:56 pm

      kinda tough as you have to do the sugar thing and slow cooking may also over cook the chicken.

      • Juan Torres
        July 23, 2016 / 4:42 pm

        I don’t own a lot like the one demonstrated above. What about a large sauce oab

      • Juan Torres
        July 23, 2016 / 4:43 pm

        I don’t own a pot like the one demonstrated above with a large saucepan work

  24. July 1, 2016 / 7:03 pm

    Hello!

    I substituted the chicken with pork chops and OH My God…..what a hit!!! Delicious! Merci Chris!

  25. Susie Sunshine
    June 11, 2016 / 10:57 pm

    Hello, Chris! I’m going to make this with some chik’n seitan (a vegan meat substitute – – the BEST recipes are by thegentlechef.com for various types of seitan “meats!”). I will let you know how it turns out! ☺️

    Have you ever used palm sugar instead of brown sugar? What type of sugar is most affordable and readily available in T&T?

    Thank you so much for sharing your recipes!

  26. Cheareen Jones
    May 18, 2016 / 5:20 am

    Can I come over to your home when I’m in Canada? I already know your address.

  27. Mirah
    April 21, 2016 / 6:10 am

    your curry stew chicken is on point. It is how I usually make it. except I add some ground cumin and tumeric powder to the marianade.

  28. paulette gayle
    April 12, 2016 / 11:43 am

    Hello Chris,

    You’r the best in the business man!, love your Buss up shut roti
    i make it all the time. How is your sister doing,hope all is well with you and your family, keep praying for you man. God bless you

  29. Karen Douglas
    February 14, 2016 / 9:50 am

    It is awesome thanks for including me in your list of friends hope you have a great day

  30. Charles
    February 12, 2016 / 9:54 pm

    For healthy cooking,I would suggest that no oil be used as all meats have hidden fat and no sugar be burned to make stews.I have been cooking with good taste for over 40 years

  31. December 20, 2015 / 7:32 pm

    Hey Chris! I made the stew curry chicken tonight and it was great! Your instructions were really good, easy to follow. My guyanese husband loved it and told me to keep that recipe in my repertoire! We followed it with a piece of black cake and a cup of sorrel (your recipe!)

    I really enjoy your site, keep up the great work!

    Merry Christmas and a fantastic upcoming year to you and your family!

    Danielle

    • admin
      December 20, 2015 / 11:44 pm

      So glad you gave it a try and ha success. All the best for the holiday season!

      • September 14, 2016 / 4:59 pm

        Just made the stew curry chicken again and had leftovers for 3 times…..yum yum yum!!!

  32. Big Mann
    December 15, 2015 / 11:48 am

    Do you think it will cook good with red beans ?

  33. Maggie
    December 14, 2015 / 6:22 am

    Dear Chris, both your recipe I have tried them the make me feel that I am a boss in cooking, we are group of friends in our organization called kitchen party every once a month we visit any one of the members and we are twelve means a year is once a month, I cooked curry beans it was delicious I said to them if they want to be the boss they must try you, now I am going to try your beef curry.

  34. Sharon
    October 24, 2015 / 1:07 pm

    Hey Chris great curry stew recipe just like my mommy made. She use to add potatoes sometimes too. Keep up the good work.

  35. Gary
    October 18, 2015 / 9:42 pm

    Greetings Chris thanks for the recipe, it sure looks delicious but what about browning your sugar in a hot pot without the sugar especially for those who are diabetic.

    • admin
      October 18, 2015 / 10:26 pm

      Gary.. do you mean browning the ‘chicken’? the ‘stew’ part of the recipe is the traditional way its done with sugar in the Southern Caribbean.. thus “Curry stew. Simply browning (or frying) will give you colour but not the flavor we’re looking for unfortunately. I hope this is what you meant.

  36. Lystra Charles
    October 15, 2015 / 12:31 pm

    Thank u for this. I now know the trick to a good curry stew chicken. I used to fry the curry in the oil with sugar and garlic but now I shall use the marinating method. Yum Yum!

    Lystra

  37. Lana B
    October 7, 2015 / 7:37 am

    Curry stew is delicious, but I believe that curry should be cooked in the oil because it can cause stomach ulcer later on if not cooked properly…

  38. September 12, 2015 / 10:35 pm

    I absolutely love your recipe, now I know how to cook curry stew. Question, can you brown the sugar without the oil

    • admin
      September 13, 2015 / 9:54 am

      yes, it can be done.

  39. Barbara
    September 12, 2015 / 12:23 pm

    Hi Chris,
    I love boiled fish and fungi like the make it in the U. S. Virgin Islands. I would love to be able to make it at home. Could you please post a recipe? Thank you.
    Barbara

  40. Barbara
    September 12, 2015 / 12:20 pm

    I have trouble getting my family to eat green vegetables. I added spinach to this recipe as I do a lot of recipes. It was delicious. They never asked what was the green stuff.

  41. Mike
    July 25, 2015 / 1:12 pm

    Thanks Chris; great recipe. Maybe you correct me if I was wrong. I wanted a more Jamaican flavoured curry. All I had was Madras curry powder so I thought, well Jamaicans love Allspice , so I added 1 tsp, and I thought that cloves are good in a Jerk seasoning, so I added 1/2 tsp. The stew was excellent, but it seemed to be missing the flavours that I had on the north coast. What am I missing, other than TLC?

    • Alby
      September 17, 2015 / 10:00 pm

      My best guess is thyme!

  42. Joyce
    July 18, 2015 / 1:56 am

    Hi Chris thank for this receipe. I love to cook and to bake and bullacake receipe please I would love to bake. Great job. God bless

  43. Joyce
    July 18, 2015 / 1:47 am

    Hi Chris can’t wait to try this. Thanks a lot. Love my Jamaican food

  44. Erica
    June 30, 2015 / 7:44 pm

    Hi, this is a great recipe!!! I love Caribbean food and the fact that these recipes help me make it is great!!!

  45. Ilse willekes
    June 28, 2015 / 4:55 am

    Hi I am from curacao netherlands antilles also from the Caribbean.
    We does cook the chicken like that to. But then we will call it stew chicken. But if we do curry chicken instead to put the brown suger in the oil, we do the curry powder in the oil and folow the same procedure.

  46. Sandra
    June 8, 2015 / 12:12 pm

    Hi Chris, I tried the recipe and it was fantastic. Took me back home.

  47. Alienated
    June 5, 2015 / 1:48 am

    One of your best recipes, and I’ve tried many of them. Last time I tried an extra large habanero and to tone it down, I added a can of coconut milk instead of the water at the end… you have to try that! Taste bud heaven.

  48. Noreen
    June 2, 2015 / 5:45 pm

    Got to try this, never done it before

  49. Noreen
    June 2, 2015 / 5:45 pm

    It looks delicious, I will have to try it.

  50. reynold
    May 29, 2015 / 10:31 pm

    good job Chris looks yummy

  51. Juliet
    May 26, 2015 / 6:00 pm

    The curried stewed chicken was wicked.

  52. Ann
    May 12, 2015 / 5:43 pm

    This recipe looks delicious Chris! Thanks for the tip on how to melt the sugar, I always used bottled browning. I will give this a try. Thanks again.

  53. Barbie
    May 2, 2015 / 2:27 am

    Absolutely awesome Chris!!! I’m a Jamaican living in Melbourne Australia, and there is no decent Caribbean restaurants around. You have to cook it yourself. Thanks for making me feel at home away from home!!!

  54. April 7, 2015 / 10:36 am

    That recipe is really scrumptous I always enjoy cooking it.Blessings.

  55. Sharon
    April 1, 2015 / 9:37 am

    Thanks for the pictures and tips for melting the sugar. I live in Trinidad but am Jamaican & I did not know exactly how to caramelize (melt) the sugar for stew chicken as they do in Trinidad. In Jamaica, I learnt to make stew chicken using bottled browning. Now that I have pictures, I will definitely give it a try.

  56. Kirstie
    March 27, 2015 / 6:59 pm

    Mouthwatering…looks good can’t wait to do it for the family… thanks Chris!

  57. Martina
    March 11, 2015 / 4:34 pm

    i have watched and read upon some of these recipes and been an English bland cooking person I can’t wait to get started

  58. Shonte'
    March 5, 2015 / 5:38 pm

    I made it and it was a banger! Thanks soooo much!

  59. Bernadine
    February 13, 2015 / 9:35 am

    Going to make this on Saturday God’s Will with roti skins. Definitely sharing with someone whose patrons ‘fed up’ with stew chicken.

  60. RENEE
    February 3, 2015 / 10:41 am

    Looks Great!!!

  61. January 31, 2015 / 9:55 pm

    You are so right Chris. My daughter said right after eating her first plate…”Mom can I have some more?” lol! I did well. Thanks Chris it was wonderful.

  62. Michelle
    December 29, 2014 / 6:54 am

    Hi Chris,

    How do you alter this recipe for diabetics? Will the same results be achieved using a sugar substitute?

  63. Michelle Wiltshire
    November 18, 2014 / 12:15 pm

    On work we would call this “dougla chicken”. I made your Vegetarian gluten free pelau today and it was spot on. Chris, you give meaning to the movie Ratatouille “Anyone can cook”. Thank you.

  64. james singhan
    November 12, 2014 / 9:53 pm

    Hi. try this and tell me the difference .when the oil is hot throw in i tea spoon whole jeera,let it get brown,add the cut-up onion,let it get light brown, add maranated chicken, let it fry for 5 minutes, add curry powder,add salt to taste let it cook down so the massala catch at the bottom,throw in waterto cover chicken,cook for about 10 minutes take fire off,add1table spoon garam massala mix and caver ,eat when ready. tell me what you think.

  65. Sherina
    September 30, 2014 / 2:04 pm

    Hi,
    my mom would make this for us growing up as well, however she made her’s slightly different. Instead of seasoning the chicken with the curry powder, she would, in a small bowl mix the curry with a little water, creating a not so thick paste. Then when the sugar caramelizes, she would add add this paste to the sugar. Watch out as it may splatter a little. Allow the curry to cook in the sugar till the water has evaporated, then continue with your recipe. However, during the last five minutes of cooking, she would sprinkle a little freshly cut shadon beni. You should try this variation and see what you think 🙂

  66. Arlene Parris
    September 23, 2014 / 1:58 pm

    Hi chris could you give the price of the cookbook in U.S money.Thank You

  67. Rosetta Bedeau
    September 13, 2014 / 5:30 pm

    Thanks Chris for these recipes, I have gotten so fed up of cooking the
    Same Things repeatedly and now that I have discovered your website it
    It will be very motivating for me to try out the menus

  68. Verona Vandenberg
    August 20, 2014 / 3:43 pm

    Because of the Malayan influence on our food in South Africa, we love curries. Thanks for the lovely Curry Stew Chicken recipe, I am definitely going to try it. I am new in Barbados, only arrived here beginning of August and I am in love with the food here. The Creole guide to dining in Barbados led me to your website (researched the different foods!) When I return to South African in January, I am going to cook Barbados food!

  69. Millicent
    August 20, 2014 / 10:46 am

    Thank you Chris! i have never done this, i will definitely try this one.

  70. Nerissa B
    August 13, 2014 / 11:18 am

    Chris,

    Thank you for making these recipes so simple… Now i’m finally learning to make my favorite west indian foods…

  71. Pamela
    July 31, 2014 / 6:26 am

    Chris, you make cooking for dummies so simple, it is as easy as pie!!! The dishes taste absolutely wonderful. Thanks Chris.

  72. Joseph
    July 14, 2014 / 8:33 pm

    Chris i have done curry chicken but never added sugar..i am going to try this recipe. Thanks

  73. Sterling S Mohammed
    July 5, 2014 / 4:32 am

    A variation I learnt from liming with Farmers in Rio Claro,Trinidad. I don’t know if it significantly changes the final taste but it is different.After burning the sugar,add the Curry which has been presoaked in water.Stir the Burnt sugar and curry mixture and allow to fry until the whole mass is a deep brown color and has a plasticky kinda consistency.Then throw in the meat and stir to cover.CurryStewing adds this wonderful taste to any meat.

  74. Roxanne
    July 2, 2014 / 5:16 am

    I am really glad that I came across your website Chris.
    So much great Caribbean dishes in one package is a dream come true.
    I am hooked already.

    • Gail Clarke-Baboolal
      July 4, 2014 / 10:42 pm

      Ent Roxanne!!!!! So glad to have found it too! Thanks a bunch Chris!!

  75. Delacey
    July 1, 2014 / 5:01 pm

    Chris I think you are fab, I just love your recipes, and have enjoyed sharing them with family and friends, you have reignited my love for cooking, and have presented me with a vast array of new recipes to try. Thank you so much and keep them coming.

  76. alicia
    June 28, 2014 / 11:33 am

    Just joined your web site tell you mom thanks for the recipes and thanks to you for cooking them on youtube. Do you have a recipe for curry mango

    • Helen Khan
      July 20, 2014 / 5:36 pm

      I absolutely love curry stew. Growing up in the country side (Rio Claro) we had a lot of Friday or Saturday nights cooking on a fire side outside. I’ve had it with all types of meat. It is great if you have a common or what we would say a yard fowl and dumplings. Mouth watering. The only thing different with your recipe is that we never used ketchup in it. I’m just not a ketchup person. Man, you real season that meat up with some good fresh seasonings and hot pepper and you’re good to go. I still cook curry stew and its a fav for my kids.

  77. Rachel
    June 3, 2014 / 3:59 pm

    This is the perfect fusion of curry and stew…have made this numerous times and my kids love it. Thanks for another great recipe!

  78. Dawn Rubins
    June 2, 2014 / 8:40 pm

    This was really delicious, thank you

  79. Rosa
    May 31, 2014 / 6:41 pm

    Just joined the web site and this takes me back to my childhood growing up in Trinidad,Cheers. Rosanna

  80. May 30, 2014 / 7:00 am

    how can i get the book

  81. May 30, 2014 / 6:58 am

    i made it for my family and boy it was delicious they ate it all and even ask for secounds will definitely try it again

  82. Jomo
    May 22, 2014 / 8:08 pm

    I like that twist you put on the old stew . Very nice !!
    Love it

  83. May 21, 2014 / 8:45 am

    I have a smaller family, think I could do this with a package of chicken thighs — skin removed?

    Sounds fantastic!

  84. Nadira
    May 7, 2014 / 8:24 am

    Hi Chris. I just joined your website. Your recipes are fantastic. I have tried quite a few. Your black cake came out amazing.everyone lives it.

    I just want to know if have a printable version of your recipes. I don’t want to print everything. Just print a picture, ingredients and instruction. I don’t see the option on your site

    Thank you
    Nadira

  85. Clea
    May 6, 2014 / 3:43 pm

    Chris this recipe is killer! I just finished making this and it came out perfect! I didn’t have cilantro or green seasoning and I used 2 tbs sugar instead of one. But my curry was hot and potent so the taste was perfect it had both the sweet stew taste and the curry taste together. Next time I will be doubling everything to share with my neighbor or take to a get together!

  86. Lorraine
    April 21, 2014 / 1:16 am

    I have cooked this several times and it is the best curry I have ever made. All my friends keep asking me when I am making it again. I had some sweet basil and thai chives in the freezer and this along with the thyme and cilanto substitute the green seasoning. I am going to either buy or make the green seasoning one day, but at the moment I am happy with the way it turns out. It is so flavoursome.

  87. April 13, 2014 / 3:41 pm

    Chris when I was younger we used to call this “doughla pot”, it does hit d spot. Thanks for sharing, and much respect to your mom and dad.

  88. Denyse
    April 8, 2014 / 2:51 pm

    you can potatoes and carrot to the pot along with the chicken.

  89. March 31, 2014 / 1:05 pm

    This recipe sound sound I like going outside the box and try new things

  90. WH Rose
    March 31, 2014 / 8:55 am

    Sounds great! Mouth-watering,too! Now, can I use this recipe with chicken feet?

  91. Bil
    March 26, 2014 / 10:57 am

    I have always said that curry sauce goes well with baked macaroni and cheese! I’ve never used brown sugar and the technique you have used here for curry or stew chicken, but I will certainly give it a try!

  92. March 24, 2014 / 9:24 pm

    my favourite curry stew chicken and basmatie rice cucumber chow and a whole pepper !

  93. Goodkimestry
    March 13, 2014 / 4:28 pm

    Cooking this tonight again at the request of my family just like the recipe promises. Delicious! I actually add carrots…

  94. January 31, 2014 / 7:17 am

    In the above recipe there is no mention as to when we add the curry to the chicken to complete the dish.

    • lotoya
      March 3, 2014 / 4:36 pm

      its there when u r seasoning the chicken.

    • D. Tijero
      March 3, 2014 / 9:36 pm

      I just moved to Guyana, and I L-O-V-E this site. Thank you for the step by step instructions, pictures – and the measurements. It’s amazing how changing the local produce landscape can really put a kink in your cooking style. I’m finding myself having to relearn how to cook with the local ingredients. Thanks to your site, none of my friends will know I’m just learning.

  95. Michelle
    January 27, 2014 / 8:03 pm

    Do you have a video of this?

  96. Allison
    January 7, 2014 / 7:57 am

    I am Guyanese and we cook curry different, we do not use burn sugar, at least not that I know of, Brenda if you search Chris’s YouTube channel you will find the recipe for Roti.

    • celina
      March 9, 2014 / 6:20 pm

      curry is not always cooked with brown sugar, this was introduced trini style for persons whom do not like the taste of curry too much.We do cook it without browning it as well.

  97. mattella
    December 14, 2013 / 4:16 pm

    I cooked this dish tonight and it was gorgeous, my children loved it.:)

  98. ken pantin
    December 10, 2013 / 11:11 am

    I am having a problem getting the inside of the hops bread fluffy. The taste is good just not fluffy. I feel as though I am following the directions but I must be doing something wrong. Can you help?

  99. Brenda
    December 6, 2013 / 2:08 pm

    What about the Roti bread, I need the recipe.

  100. Ivor
    November 12, 2013 / 6:54 pm

    Cooking it this weekend, you have turned me into a Mater Chef!!

  101. K White
    November 4, 2013 / 10:07 pm

    Cooking this tonight and it looks/smells heavenly! I added carrots.

  102. Klara
    November 1, 2013 / 9:30 am

    A little coconut milk would make it even more special..

  103. Thilica
    October 31, 2013 / 9:20 pm

    I do not use oil to browm my sugar. I add the sugar to the hot pot snd it caramelize just the dame.

    • Nneka
      November 15, 2013 / 8:01 pm

      Really?! I’ve never tried that. Grew up seeing mom use oil and sugar all the time. I’m going to give it a whirl next time. Thanks!

  104. shambra
    October 31, 2013 / 12:07 am

    Just the way I knew it, because I am from Trinidad. Keep up the good work. Great job on that Chicken.

  105. October 28, 2013 / 9:01 am

    Chris keep up d good work

  106. lisa
    October 28, 2013 / 8:58 am

    This looks lovely mmmmmh! Love all ur recipes

  107. PatriciaJennings
    October 22, 2013 / 9:59 am

    fingerlicking good family asked for second helping.

    • Marlene
      October 28, 2013 / 8:47 am

      Tried this for Sunday dinner and everyone loved it. Lots of gravy and not as difficult as I had envisioned. Like the one pot idea.

  108. Margaret Hosein
    October 9, 2013 / 3:32 pm

    So enjoying ur page. . I do my stew curry d same way but …. eh ehhmmm my pot is a little darker in colour lol… BTW introduced my friends to ur page also. ..and loving d step by step pictures and instructions

  109. October 9, 2013 / 12:30 pm

    Made curry chicken last night for my family and it was AWESOME!!!! Thanks for all the great recipes. My next attempt to make will be roti.

  110. Marc
    October 9, 2013 / 10:55 am

    One of the best dishes I have ever made… simply amazing

  111. candice gonsalves
    October 8, 2013 / 2:22 pm

    Omg tantie popolie cooks ah mean curry stew , just add some bodi to dat …my god !!!

  112. verlyn
    October 7, 2013 / 7:31 pm

    I was looking for someone like you for a long time to show me some of the Caribbean dishes, Man there’s nothing like Caribbean food, am from the Bahamas and these are the only dishes i love to cook am gonna try them all. Thanks

  113. ramona harry
    October 6, 2013 / 1:32 pm

    nice.. my twist is that some times i add a piece of clove when cooking the curry adds great taste and smells fantastic .. also chicken can be saesoned with gera powder with ginger .. gives it a kick

  114. morris tang
    October 3, 2013 / 1:23 pm

    This recipe goes well with duck and lots of pepper also the sauce should be less than when you cook chicken.An old trick when washing the meat by not using lime or vinegar is by using flour which can be washed off after a few minutes.If the meat smells fresh after washing, a slice of ginger crushed and chopped up very fine could be added to the meat when cooking , it certainly cuts the freshness of meat in the pot. Do you notice Chinese cooking always has ginger in the food (especially with meat).

  115. Carol
    September 20, 2013 / 5:36 pm

    Please, tell me where I can purchase a pot like the one you are using for this recipe

    • Carol
      September 20, 2013 / 5:37 pm

      Thanks

  116. ideal
    August 19, 2013 / 11:05 am

    You guys rocks!!!,I am so in love with dis.

  117. MissGoldie
    August 14, 2013 / 8:36 pm

    I am on Day 4 of making and eating your chicken potato curry ( I get obsessive when I love a dish:) and I look forward to trying this one in the next few days! Yum:)
    Any plans on posting a recipe for patties?

  118. Claire
    August 11, 2013 / 8:13 pm

    mmmm…this looks delicious! :p Can’t wait to try it. Which kind of curry powder have u used in this recipe please?

  119. Tesh
    August 9, 2013 / 9:58 am

    have to try this one love curry

  120. Lucille
    June 26, 2013 / 9:52 am

    I am cooking this dish today. I always wanted a chicken stew recipe now I have it and I know it will taste great! Thanks.

  121. Lorraine
    June 13, 2013 / 3:47 pm

    May God continue richly bless you and yours . I was about to give up on food as I'm from the Caribbean and cannot do nothing better but tolerate American food. Thank you from the bottom of our hearts

  122. Oma
    June 12, 2013 / 6:02 pm

    This is wonderful except that i added a 1/4 cup of heavy cream on my second try. will do this again

  123. Anna
    June 4, 2013 / 12:53 pm

    Its wonderful to get to know how differently people cook the chicken curry back in my country Zambia its very similar though we strictly make it with curry and garlic. But still loving this combination Chris

  124. karla
    May 27, 2013 / 4:41 pm

    My husband loves this dish. I usually add 2-3 potatoes (cubed) to the seasoned chicken to get a rich thick gravy. This goes well with cassava dumplings or rice!

  125. Krishna
    May 10, 2013 / 1:06 am

    Hi Chris,
    Great site and love the way your pictures explain the information with the recipes. I am from Trinidad and have been using the same recipe ever since I learned how to cook. In my case when I cook just for myself I describe it as a "five or six napkin" dish; one for the mouth and the rest to soak up the sweat from the bald head. Keep up the good work promoting the unique dishes of our beautiful island. One question. Where are you from in Trinidad? I am from Avocat but now live in Mississippi. At the moment I am on assignment on a ship and can't wait to get home and fire up the pot.

  126. Gail
    April 24, 2013 / 9:20 pm

    thanks Chris, I love your recipes and this stewed curry chicken is exactly the same way that I make it.We spend 2 months in Trinidad every year and just love it, the people, lifestyle and the great food. Keep up the good work

    hugs

    Gail

  127. April 23, 2013 / 2:14 pm

    Hi Chris..thank you for all your amazing recipes…looking forward to making this one! I am Irish-American, live in California and my son's Father is Barbadian. Although my son hasn't spent his whole life with his Father, he knows his family in London and has spent time with them. I have always tried to keep a connection his Caribbean culture through food, music and my Caribbean friends here. My son is now 22 and hopes to experience Barbados as an adult. Keep those deelish recipes coming, they are so easy to follow and I love to see your bright, skilled and fun spirit in your videos:)

  128. Anthonia
    April 21, 2013 / 7:29 pm

    I tried this recipe today and the whole family & friends love it. Thank Chris.

  129. April 19, 2013 / 5:56 am

    great traditional recipe! The only thing I do different is leave the onions and tomatoes out of the marinade. I believe this allows the chicken to brown up better in the oil/caramel mixture, developing even more wonderful flavour. It’s only after this the veg gets thrown in. WAnt it even better? Add some coconut milk instead of just water… about a cup rehydrated…. it goes well with both the curry and stew. Finish with some freshly chopped green( I use chives and bandania) and you’re done 🙂

  130. MariaP
    April 6, 2013 / 5:01 pm

    …good to see the burnt-sugar colouring technique has not died…

  131. Ruth
    April 4, 2013 / 4:41 am

    I would like to thank you.It has help me so much and the food came out great

  132. Darren
    March 29, 2013 / 8:13 am

    Hey chris thanks for this recipe, your right in the email the family will want seconds

    My god Lewis my lad thinks its the tastiest food he has ever had will be making this very soon, keep up the great work :))

  133. Alvina
    March 27, 2013 / 10:14 am

    I made this for lunch today. Thank you so much for the recipe and your detailed pictures. It really makes a world of difference when trying to diplicate the recipes. I served my curry stew chicken over a geera and green peas rice.

  134. brian manoek
    March 20, 2013 / 1:15 pm

    This is going to be Sunday lunch, Will a salsa go well with this and maybe add some chillies for some heat

  135. aishath najwan
    March 19, 2013 / 12:03 am

    hmm this looks so yummy. thanks yoooooooooou so much.

  136. Mariska
    March 18, 2013 / 3:54 pm

    I love curry chicken. What I want is a real lesson on how to make roti with seasoning inside. You Trinis have a name for that kind of roti. Thanks I love this site.

  137. Sarah
    March 4, 2013 / 6:58 pm

    Looks yummy, will try it soon but if I want it with more gravy, what should I do? Tqvm

  138. February 18, 2013 / 4:48 pm

    looks tasty, must try it seeing I love curry

  139. randolph
    February 18, 2013 / 1:21 pm

    looks really good , just a idea when the chicken is cut smaller it takes in the seasons better , , just how i like it done , yours looks good all the same , keep up the good work ,

  140. judith aldred
    January 29, 2013 / 4:15 pm

    Hi Chris, I'm new to your site, which I cam across by accident. I live in England, my parents are from Antigua. I have made your recipe with canned pink salmon using chilli peppers, sweet pepers and okra and curry. It was delicious I had it with fried dumplings. I am looking forward to making your stew curry chicken it looks divine. Could you please let me know what green meat seasoning is and how I can make my own. Keep up the good work. Judith Aldred

  141. Louise Coy
    January 14, 2013 / 6:32 pm

    Hi Chris, I'm new to your site also. I live in Queensland, Australia & don't know anything about Caribbean food. This is going to be a great education for me. Our spices are going to be very different to yours so any help with substitutions would be gratefully accepted.Hope you & your family had a wonderful festive season and enjoy a fabulous 2013.
    Louise

  142. Danielle
    January 12, 2013 / 2:54 pm

    I cooked this for my Lucian husband about a week and a half ago. He liked it so much, I’m making it again tonight!

  143. Holly
    December 28, 2012 / 9:46 am

    Chris,

    In the past, when I have tried to heat the oil and brown the sugar, mine has a tendency to harden into clumps. Sometimes it works fine, but I have no idea what I do differently….What am I doing wrong?

  144. Andrea
    December 16, 2012 / 7:11 pm

    I made this dish exactly how you explained it for the exception of adding the sugar to the chicken ahead of time. My daughter was reading the recipe to me and told me to add it. HER MISTAKE. Anyway, I proceeded to add the sugar the way you wanted it done and it still came out perfect. This is definitely a dish I'm gonna write down and save for future use.

    Thanks Chris…can't wait to try more:)

  145. Andrea
    December 14, 2012 / 8:56 pm

    I love that pot!!! And the chicken as well:)

  146. Mysticsher
    December 4, 2012 / 8:34 pm

    sounds delicious I will try it

  147. Gloria Milner
    November 29, 2012 / 3:46 pm

    Just looking at it has my taste buds going crazy. Can't wait this will be served for dinner. Thank you Chris.

  148. Chantelle
    November 26, 2012 / 12:06 pm

    I made this last night with some brown rice and it was delicious! Can’t wait to try some more of your recipes.

  149. prochef
    November 24, 2012 / 4:24 pm

    I have not made this in a long time so I will make for Sunday lunch. Thank you for the idea. Using goat though. Have u ever tried peanut butter bar b q chicken? It is grrrrreeeeat. Made for a church dinner. It was a hit. 🙂

  150. November 5, 2012 / 11:42 am

    Looks delicious! Thanks for sending this one out 🙂

  151. Bonney
    October 25, 2012 / 4:36 pm

    Hi Chris, I cook this Dish often. I'm a Trini living in Malaysia. I see your cooking show on television
    I grow my own shadon beni and scorpion pepper. I add the shadon beni when the food is done, but still
    Hot. Keep up the good work.

  152. Colette
    October 1, 2012 / 12:01 am

    Just wondering what your pot is made out of.. Looks like aluminum.

  153. silver
    September 24, 2012 / 2:14 pm

    mmmm looking good tasteing better were is the usual video you allways put up to take your viewers threw the process i enjoyed them ?

  154. Sugars
    September 1, 2012 / 9:27 pm

    Looks delicious! Im surely gonna make this tomorrow

  155. donna
    August 19, 2012 / 11:55 am

    Curry stew chicken wings, the flavours were amazing.. My family eat a lot of chicken so it was nice to make a meal with wings instead of the whole bird,, keep these recipes rolling in, ill try every thing at least once. Thanks chris…

  156. bougainvilleabox
    August 2, 2012 / 7:27 pm

    Hi Chris,
    Some recipes call for heavy cream can you tell me exactly what is that here in Trinidad? is it evaporated milk?

  157. Veronica
    July 18, 2012 / 6:42 pm

    Hi I tried the brown stew chicken the recipe and the only problem I had was the brown sugar did separate and bubble up like that. Also when I put the chicken in the sugar harden like candy. Can you tell what I did wrong. The chicken still came out great. Thanks

  158. krystle
    July 12, 2012 / 8:24 pm

    U totally make me wanna cook all the time

  159. tracey
    July 7, 2012 / 11:19 pm

    this looks good cannot wait to try it

  160. Caroline Charles
    June 19, 2012 / 10:45 am

    Hi Chris, thanks for the recipe and tips. I'm Jamaican and my husband is a Trini and he prepares this dish the same way you do except if he as the green seasoning he adds it to the chicken.Since visiting my family back home this is how I cook the chicken and they love it .

  161. Luciana
    June 9, 2012 / 12:39 pm

    I love your site; you have done an excellent job with your presentation – it is clear and concise and it flows seamlessly leaving no room for error or misunderstanding. Again great job Chris.

  162. June 6, 2012 / 9:17 am

    Yummy! I think my husband would surely enjoy this so I intend to cook this very soon for him 🙂
    Thank you so much for sending the update about this recipe!

  163. May 21, 2012 / 5:36 pm

    Sure glad I found your website, I take your recipes and doctor them up myself with a few other seasonings, like adding coconut milk, cinnamon, allspice, and other things I can find in my pantry. I miss my Trini food that you can only get there; but I made do with what I have. I have sent your site to other friends, I know they will love it. Thank you so much.

  164. Ramona
    May 19, 2012 / 11:43 am

    Hi Chris your chicken has a beautiful colour, I have the same problem with my boys one like curry and one like stew, so the curry stew works out great. Thanks again for all your lovely recipes and details for anyone to follow, it's a lot of work you go through to get this done.
    I am from Trinidad and curry stew is like a normal thing to me but the way you cook it will really be special to everyone:) I just season my chicken with my Bandania, spanish thyme etc green seasoning and mix in the curry also just like you did, but I brown the sugar in the hot pot just as it is, no oil, I keep down the oil usage, and more or less I do exactly what you do but with less ingredients for everyday cooking….lol. But that's a lovely colour you got there that's just how I like it. Sometimes we eat it with plain rice and cucumber salad & lettuce or cook it down a little more and eat it with Dhal and rice. Keep up the great work with God's guidance.

  165. pretty
    May 5, 2012 / 2:41 am

    thank you chris for sharing the recipes… i can't wait to try this one 🙂

  166. Valerie
    April 28, 2012 / 9:34 am

    hi chris this is how i do my stew chicken except for the browing, i use rady made browning as oppose to the oil & sugar. great recipe tho.

  167. catsondmove
    April 14, 2012 / 3:01 pm

    Yummy any day. My mom as well always did stew curry.

  168. Simoiya
    April 13, 2012 / 8:14 pm

    hi chris i must say you are a boss and i would like to personally taste ur hands. As a trinidadadian i am so proud especially when it is a man who can cook. Keeep up the great work. Will cook this weekend. Blessed.

  169. SIMONE
    April 11, 2012 / 2:59 pm

    Looked at one of your videos and it is great that you are flying the Caribbean Flag. One observation though, consider using a wooden spoon as the noise of the spoon scraping on the pot can be a bit grating on the nerves.

    I am a Trini to the Bone and all you needed was a bit of white rice to finish that curry with and it would have been just right!

  170. Mary
    March 17, 2012 / 7:48 pm

    Looks great. Will surely try this.

    Thanks

    Mary

  171. Catina
    March 13, 2012 / 11:09 am

    Seeing that recipe just put a huge smile on my face, and my mouth water, home cooked food like that is the BEST. I would love to find a deeper pot like the one you have, the one I own is shorter

  172. yolande dick
    March 1, 2012 / 6:44 pm

    oh my so yummy, i did a lil twist on my twist on my stew today i mixed a little geera and curry with some water to make a paste and som bar b cue sauce lol i know it sounds crazy but it went down real good and i had it with past mixed with corn, onions and garlic. So i had all parts of the world in my mouth today lol i love trying out new things and giving it my own stamp.

  173. ASHA RAHIM
    February 27, 2012 / 7:49 pm

    Thanks ,I could never get it right and now I know why. I would put in the curry powder just when the sugar is the right colour but I now realise that this would burn the sugar while the curry mixes in . Thanks so much for setting me right.

  174. Janiline
    February 26, 2012 / 7:14 pm

    Chris I make this all the time. I made a large pot last week , and when all is finished I wished I cooked more. I make mine with coconut milk and add small dumpling inside the pot and then eat it with rice, dumplings and/or ground provisions. It reminds of that "wild meat" flavor.

  175. Amanda
    February 24, 2012 / 6:04 pm

    Hi Chris, great recipe. I'm from Trinidad and I add a 'bay leaf' while cooking this. It gives a lovely aroma and that true Trini flavour.

  176. elizabeth
    February 24, 2012 / 11:58 am

    that looked delicious will tell all my friends

  177. NICKISHA
    February 24, 2012 / 9:43 am

    i just love this web site it is so helpful and informative.

  178. Sam
    February 15, 2012 / 11:22 am

    Definately trying this recipe soon!! Looks amazing and I love to try new recipe's!! Something I inherited from my mum and dad..

  179. Murina
    February 14, 2012 / 10:09 am

    1. You can also mix your curry separately as you do when you are doing curry and pour the curry mixture into the pot with the caramelised brown sugar, stir the mixture until the curry and sugar is well blended and then put the chikchen in the pot. etc
    2 you can also curry the chicken and pour in all the condiments you wil use in stew chicken. you can add a little soy sauce or browing to balance the stew curry colour.

  180. Obails
    February 4, 2012 / 8:01 pm

    Two thumbs up man! Keep it rolling.

  181. cynthia nelson
    February 1, 2012 / 8:55 am

    Thank you i,m trying that curry stew now great recipe cynthia

  182. Monique
    January 27, 2012 / 10:11 pm

    Hi Chris,

    I came across your site as I was looking for a way to count calories for all my favorite Caribbean recipes from home (St. Vincent). You have some wonderful recipes here that reminds me of all the good food from home. Keep up the good work, and please also consider incorporating the calories per serving when you post the recipes.

    All the best to you.

  183. Sharon
    January 26, 2012 / 11:18 am

    Hi Chris,
    I am a Trini and is accustomed to a good curry, but i never tried it using the brown sugar like that but it looks delicious and I'll definitely try it out to taste the difference

  184. Ten
    January 24, 2012 / 12:01 pm

    looks very tasty, i must try it being that i am a curry lover

  185. Lonnita
    December 31, 2011 / 4:30 pm

    I made this Friday! Thank you for the delicious recipe! It was great!

  186. Corleen Dyle
    December 24, 2011 / 10:09 pm

    Chris,
    I cook this just 2 Sundays ago, but I cal it "Dougla Chicken" lol!

  187. Clea
    December 4, 2011 / 11:42 am

    Chris I used your recipe as a base for mine and sort of tweeked it a bit. I had set out to make just a plain(lol) stew chicken until I saw this recipe at the last minute. Thought I should give it a try. Using seven pounds of chicken(15 legs and 3 split breasts cut up) I used 5 Tbs sugar and 3 Tbs curry powder. My curry is kinda strong and I wanted it to taste more like a stew with a 'hint' of curry so I used more sugar. I put the curry powder in the pot with the sugar when the sugar was almost caramelized. Didnt use ginger because I'm not used to putting it in stew-maybe one day lol. To season the chicken ovenight I used salt pepper, dried thyme,garlic powder, onion powder, dried poultry seasoning, green onion, onion, and tomato.(forgot about the ketchup Im more used to putting it in pelau) I put the whole uncut habanero and chopped garlic in the pot with the chicken cooking. It came out perfect! I would have never thought of combining curry and stew if it wasnt for you. Thanks Chris.

    I rambled a bit lol.

  188. Jenel4life
    November 29, 2011 / 9:14 am

    I love my curry chicken with basmati rice or roti……………………..yummy

  189. MAY
    November 20, 2011 / 1:55 pm

    this dish also goes perfect with Steam –
    Provision or Roast -Breadfruit

  190. suzanna
    November 12, 2011 / 5:46 pm

    Can’t wait to try, I make stew chicken for my husband he is an American I Dnt really like it to much but he likes curry, so this is a wonderful way of combining the curry…

    P.s I Dnt use oil I just let the pot heat n add the sugar to brown if I Dnt have sugar I will use Browning sauce n vise versa….

    Thanks for the recipe

  191. gary
    October 31, 2011 / 10:37 am

    hi Chris
    I'm having trouble getting recipes for habenero sauces you have in your acrhives.
    they don't appear, others recipes show instead.
    Any suggestions
    thanks

  192. JOY
    October 17, 2011 / 10:50 am

    Chris boy, yuh take me back to them good ole days of my Trini childhood! I didn't know other mammies did as my mammy did! Thank God for wonderful mothers! and fathers too!

  193. steve
    October 10, 2011 / 4:19 am

    a glad i subscribed to your website so far cant ask for much but keep up the good work i cooked this one my mom used to cook like this but she passed now its my turn to keep it alive a trini living in montreal canada

  194. RISHMA
    October 6, 2011 / 6:35 am

    Hi Cris, I am a Trini and the type of person who does things traditionally. I must say your recipes hits the nail on the head.anyone using your recipes is sure to be a perfect cook. Seriously.

  195. Esther
    September 30, 2011 / 4:30 pm

    I cannot wait to try this dish. When I do try it, I will let you know how it came out. I am salivating.

  196. Shyshy
    September 4, 2011 / 4:49 pm

    I made the curry stew chicken, for the first time, for my husband and me. It was the most delicious, especially because it was made from my hands…only change was that i diced potatoes and added it with the water. Thank you for this recipe, I certainly plan on referencing from your site all the time.

  197. warren g
    September 4, 2011 / 6:09 am

    Strange dish, your mom must be like mine- an experimental scientist with food. I was told by mom, for instance, if you don't have limes to wash the meat ,use flour, and to cook all meats was to cover everything with water to cook, well not with chicken unless u want soup. However, I know it will be a great dish to have people guess the main ingredient after it's eaten. Thanks, for the twister, Chris, will try!

  198. aarti
    August 27, 2011 / 8:37 pm

    hey! i would love to try this. I may be missing the link and its probably right in front my eyes but how do i get a printable version of the recipes?

  199. debbie
    August 18, 2011 / 9:41 am

    looking forward to cooking this curry at the weekend,

  200. joyce collins
    August 10, 2011 / 7:23 pm

    would love the recipe for brown stew chicken. Everyone keeps talking about how good it is

  201. Peter Levy
    July 30, 2011 / 4:50 pm

    I tried the above recipe , very tasty .

    What i did with the meat was to de-bone the chicken leg then marinade as instructed.
    I mashed some cooked seasoned plantain with kallaloo the layered this onto the boned chicken leg.

    Rolling this in grease proof paper then wrapping in tin foil i poached for about 15 min simply just to hold the shape of the meat.

    Once cooled i followed the procedure as for above. Once meat was completey cooked i sliced the chicken at angle to reveal the mix inside.

    I currently have the oppotunity cook at a Bistro doing Caribbean nights once a month so this site holds a wealth of information and ideas.

    I keep the dishes as traditional as possible, and not stray from how Mom cooks, but always think how can i make this dish more presentable.
    Thanks!

  202. zenny mohammed
    July 18, 2011 / 8:53 pm

    Hi Chris…I am from Trinidad and I can tell you that's the way to make a curry-stew!! I also add some shadon beni and pimento peppers…gives it a really nice flavor….

  203. marlene babooram
    June 26, 2011 / 11:22 am

    great recipe chris but try adding d curry when ur sugar rises in d pot for about a min then add d chicken it has a really diff taste.

  204. Gail
    June 15, 2011 / 4:57 pm

    Hey Chris-Im headed to Toronto-and was wondering if you could recommend some good places to eat.

  205. alice smith
    June 2, 2011 / 11:01 pm

    and the children came back for more and more…………………delicious.i am a new subscriber. we live in new zealand, where we need loads of carribean foods…….spread the word! i enjoy your site!

  206. Renuka
    May 24, 2011 / 8:53 pm

    Hi I am a new subscriber. Loved your recipe. I live in Trinidad and prepare my curry stew exactly like yours. delicious!

  207. dorne
    May 18, 2011 / 6:55 am

    Chris, I am looking for a recipe for pepper shrimp. Thanks

  208. Vennise
    May 9, 2011 / 1:53 am

    I am creole from the Seychelles islands. This is a lovely dish with so much that one can interchange with….
    Please keep them coming

  209. JetGal
    May 8, 2011 / 6:35 pm

    I think I’m going to make this this week!

  210. Ichelle
    May 5, 2011 / 7:30 pm

    The brown sugar…this is north american ‘brown sugar’ or natural raw sugar?

  211. marconi
    April 1, 2011 / 10:50 am

    I love curry and this is a must try, I love cooking for my wife. Thanks!

  212. March 29, 2011 / 11:18 am

    thanks Chris I will try this one for my husband who does not like plain curry

  213. Ant
    March 16, 2011 / 7:39 am

    Chris, thanks for the great recipes. just had another question. where in the US can I purchase that pot with the heavy lid you used in your stew curry recipe. AAM

    • Colette
      September 30, 2012 / 11:54 pm

      Hello, I don't know if you got a response. I bought a set of 3 aluminum cast pots ,the brand is IMUSA, that look like they are the same at Walmart. They are about 22.00 they work well. I use them for stews and making rice and peas. I hope this helps.

  214. Anne
    March 7, 2011 / 10:43 pm

    Try adding diced carrots & diced potatoes to your stew chicken recipe along with sliced red & green bell peppers. The minor additions will make this recipe a new family favorite.

  215. janell
    February 24, 2011 / 5:43 pm

    well i'm so glad I looked in tonight, I had no idea Corriander could be interchange wid Shadon Beni, I brought back some SB two years ago and it does make such a difference to the food flavour. Perhaps the other reader from the UK lives near me in the sticks. Going to Leicester market on Saturday, am told you could get some authenic stuff there.

  216. janell
    February 24, 2011 / 5:38 pm

    My mouth is watering, I live out in the sticks in England, no green seasoning, and I only get back to Trini once a year if that.

    • Amanda
      July 22, 2011 / 2:09 pm

      Hi..just a note to say you can get Chief Green seasoning on Ebay…..I tend to bring mine back from Trinidad when I visit….I usually end up bringing back an extra suitcase filled with spices and seasonings…but if you can’t get any in the UK then try ebay…its good as a last resort……Amanda

  217. Linda
    February 22, 2011 / 9:00 am

    Dear Chris,

    I love making this dish. I live in the UK and we are really deprived in our particular corner – no pimento peppers and no bottled green seasoning. I have to import my vital supplies of pimento (any firends travelling down have to bring back some; difficult to grow on windowsills and less flavour) and I make my own green seasoning and keep it in the fridge. Just a tip Cilantro is known here as Coriander and it tastes just like slightly milder Shadon Beni so where a recipe calls for any of these they are interchangeable but you have to adjust the quanitiy.

  218. February 18, 2011 / 10:29 pm

    Hi Chris! I'm a university student from Memphis studying in Atlanta. I learned how to cook Trini food from my college friends and my favorite professor (who's also Trini) and got a little better when I stayed on Milner @ UWI St. Augustine for a study abroad term. I'm going to try this delicious-looking recipe tomorrow with channa and carrots. As much as I like curry chicken and stew chicken I know I'll love this dish! Please keep up the good work

  219. Jay Lew
    January 29, 2011 / 3:25 pm

    I particularly like the way you give options of ingredients. Makes for very easy when some things are anot readily available. Very lucky to have found this site. Your geera pork was a big hit and I am a star.
    Thanks you Jay

  220. claudette
    January 17, 2011 / 6:04 pm

    Thank God for you Chris, I tried the curry stew chicken, bodi and potato, mango amchar and buss up shot roti for lunch on Sunday, I felt like a professional. Not to mention, my family loved it, we are based in Trinidad. Your recipes are easy to follow and those step by step pictures really help. My family loves you, we wish you continued health and long life. Do you have a restaurant? If you don't you are loosing out on millions my brother.

    • jumbieg
      January 19, 2011 / 7:56 am

      thanks for your kind comments and continued support

  221. martin berment
    January 4, 2011 / 8:48 am

    Hi Chris, Happy New Year, I am originaly form St James Trinidad, now I live in the Dominican Republic, good recipe. I would suggest you add a few leaves of Shandon Beni/Ban Dhania. Also too strech the meal what my mom did was add potatoes so everyone could get a small piece of chicken and enjoy the chicken flavored potatoes.

    • jumbieg
      January 19, 2011 / 7:57 am

      All the best to you and yours as well. Yea, I recall my mom adding some potatoes as well.

  222. Michelle
    November 20, 2010 / 4:11 pm

    Cris I have to say I lived here in the States over twenty years and going through all of your recipes I have to say so many memories are starting to surface. I am trying eat clean and have to say we Trini people is all about fresh clean ingredients. I look forward to more, not sure is you have already posted but can you show the guest new to Carib cooking how to make the" green seasoning".

  223. Bree
    November 12, 2010 / 4:40 pm

    I am of Trini heritage and have to say am pretty good at cooking both curry and stew so this is a great recipe that I have never tried….so this is now on the list.

    Cannot wait to serve it to my family. I am sure they will love!

    I wonder if you could try this style to make Pelau…hmmm!

    • jumbieg
      November 20, 2010 / 4:16 pm

      Interesting observation about making pealu this way. i think I'll have to give that a shot.

  224. Leontine
    November 4, 2010 / 9:43 am

    Hi Cris, thanks for sharing your recipes with the public I definitely will try the stew chicken recipe it sounds and look delicious.

  225. October 16, 2010 / 6:29 am

    this is absolutely delicious,try with aloo (potato) roti, buss up shot, dosti roti OR put some more pepper and try it as "cutters" over an all fours card game or any trini lime!!!!!!!!!!!

    • jumbieg
      November 20, 2010 / 4:17 pm

      Preach it! Lovely stuff.

  226. ldias
    September 16, 2010 / 8:49 am

    I will be having this for my Sunday lunch…sounds fabulous!!!!!!!I Made the Oxtail soup yesterday, it was quite the hit! Thanks!

    • jumbieg
      September 27, 2010 / 9:50 pm

      I'm sure you'll love it.

  227. vanessa
    August 20, 2010 / 6:00 am

    oh i tried it is lovely my husband is english and wouldnt touch curry but he is hooked .well i made it for me and my son who love curry and my husband come from work and wanted a bit so i give him and now he is asking again for me to make some more so we will be haveing that for dinner today thank you love your recipes have a great day everyone xxx

    • jumbieg
      September 27, 2010 / 9:51 pm

      lovely. nice to see the recipe is being used with success.

  228. Richard
    July 26, 2010 / 7:44 pm

    Chris,
    i never heard of curry and stew together.I can't wait to try it as trini stew chicken is de best
    thanks for the recipe man.

    • jumbieg
      September 27, 2010 / 9:51 pm

      rich.. trust meh.. this one is boss.

  229. Doonwati
    July 26, 2010 / 4:13 am

    Hi Chris,
    Thanks again my friend for the wonderful job you're doing. Could you please give us the recipe for a good Black Cake (Trinidadian Style) I usually make my own for Christmas and it comes out all right but I want it to be the best and I need YOUR help to get the best. I know that you're an excellent cook from your recipes and I'm sure your Black Cake would be the best! Thank you and keep up the good work.

  230. Doonwati
    July 24, 2010 / 8:27 pm

    Hi Chris,
    Thanks for all the lovely recipes also for letting everyone know about those tasty dishes from Trinidad. I’m Trinidadian and I love to cook and can cook many things really tasty but I’ll need to learn a few things from you, like Jerk Pork, Baby Back Ribs and Pigtail Rice. These are some of the things that I definitely can’t cook because we’ve never cooked or ate it in my parents home. Thank you again I do appreciate what you’re doing for us all. God Bless!

    • jumbieg
      September 27, 2010 / 9:52 pm

      stay tuned.. we'll have fun wile we cook some nice food.

  231. Keisha
    July 22, 2010 / 5:49 am

    Hey Chris:
    I just joined your site/blog yesterday and have already tried this recipe. It was delicious!!! The only thing I changed was the addition of Thyme (I really hate the taste) so I substitute it for Oregano (don't really like it either but I can manage it, LOL). My husband who is a born and raised Jamaican LOVED it. This will def go in my collection. The only suggesstion I have is can you make the recipes printable? I attempted to print it out but it only printed 32 pages of the comments!! Big tree killer and ink waster! LOL. Having them printed will save me from having to run to my computer every two seconds. Thanks again and keep the recipes coming. Many blessings….

    • jumbieg
      September 27, 2010 / 9:54 pm

      I did try installing a plugin that would make the recipes easier to print, but could never get it to work. the only other suggestion I can make… cut and paste the text part into a text file and it will reduce on pages and colour ink in printing. we're working on an iphone apps which was supposed to be release a while back, but we're still having some issues. That would mean people with an itouch,ipone and/or ipad would be able to take the recipes directly to the kitchen with them.

  232. Roz
    July 18, 2010 / 3:50 pm

    Thanks for all your good work on ISLAND FOOD.
    Foodnetwork will have to come to you because Caribbean Foodies very much needs to be represented.

    • July 18, 2010 / 5:01 pm

      I think there a chef on foodnetwork name Roger Mooking (trini parentage), but I'm not sure what sort of dishes he prepares. Thanks for stopping by and sharing your thoughts. Appreciated!

  233. Cheeya
    July 5, 2010 / 8:39 pm

    Macaronie & Cheese <3 Recipe please^_^

    • July 14, 2010 / 8:13 pm

      yes.. thanks for that reminder as I have a wicked recipe for mac and cheese.

  234. June 29, 2010 / 5:50 pm

    Hey guys, whilst I love this recipe for me; I try not to use too much oil so I'd eliminate the heating of the oil at the beginning. The same result occurs if you simply heat the pot and add the sugar. When the sugar melts simply add the chicken. and follow suit.! Enjoy!

  235. Vanita
    June 23, 2010 / 1:34 pm

    Thanks Chris.

    I have tried alot of Guyanese and Trinidadian dishes but never 'curry stew chicken', I've had the curry chicken or stew chicken. I will definitely try this one, looks very interesting and I am very curious about the ketchup and curry powder together flavour.

    • June 23, 2010 / 9:19 pm

      Trust me.. you'll love this combination. My friends call it dougla chicken 🙂

  236. Emily
    April 5, 2010 / 5:19 pm

    Chris,

    My mom is from Trinidad and after reviewing the recipes they are spot on. Thank you so much for all the recipes!!

    • June 23, 2010 / 9:18 pm

      Thanks for stopping by and commenting.

  237. Tricia
    March 3, 2010 / 6:05 pm

    HI..

    Love yur site.. Im living in Toronto…Richmond HIll…. Anywaysss.. so my boyfriend and I made stew chicken a similar recipe on this site but (obmitting the curry) and the chicken came out with a touch of colour but mostly white..(Not like my mom`s stew chicken) We browned the sugar put the chicken in but not in a cast iron pot but a big iron (soup pot).. We follow the recipe…Anyways the chicken taste like burnt sugar but no colour. My bfriend liked it and his family.. They gave it a 9/10 but for a trini i sucked…I gaved it a 1. They told me i was hard on my self but as a trini I should know how to make stew chicken…
    Firstly can you tell me what i did wrong.. And where can I get a good trini pot and trini curry in toronto.. I searched.. I was told in Mississauga but Where… Thanks..

    Thanks …

    • admin
      March 4, 2010 / 4:56 pm

      Tricia, thanks for taking the time to comment. Regarding the burnt sugar taste..I think you may have overcooked the sugar. when that happens there’s no way to really save it, as the taste will remain burnt. As for the colour.. that is strange if you burnt the sugar, normally the chicken will be very dark. I’ll post a stew chicken recipe with the next week or so and try to make a video to accompany it to show how to get the best results for the caramelized sugar. BTW, when you put the seasoned chicken into the pot with the sugar, did you dump it all in at once? You need to add a few pieces at a time and stir around before adding more. This will allow all the pieces to get coated and also it will help pick up the browned sugar bits from the bottom of the pot.

      Stay tuned for the stew chicken recipe.

      happy cooking

      chris…

      BTW, don’t let this turn you away from cooking.. I’m sure you’ll perfect it.

  238. February 25, 2010 / 12:17 pm

    Oh Chris,

    I am so glad I stumbled upon this website! I am extremely happy to be part of it. Thank you so much. And if there is anything I can do for you, please let me know.

    Debbi the dietitian
    from Pickering, Ontario

  239. Madonna
    February 24, 2010 / 6:02 pm

    i am a Barbadian and i am delighted that i found this website. i really enjoy trying the recipes.

    • admin
      February 24, 2010 / 6:54 pm

      Madonna, great to have you here and commenting.

      happy cooking

      chris…

    • admin
      March 4, 2010 / 5:35 pm

      Thanks for stopping by and commenting Madonna.

      happy cooking

      chris…

  240. Lygia
    January 20, 2010 / 8:28 am

    Dish looks tasty! For health-conscious folks, please note that it is not a necessity to add oil to the pot before caramelising the sugar. The heated pot is enough to melt the sugar on it’s own and it tastes just as good 😉

  241. Quags
    November 26, 2009 / 12:55 pm

    I think I will make a currystew ,It looks good Jumb. I didnt know what to cook today,getting tired of everything .
    Is there a good masala recipe ?

  242. Kim
    November 23, 2009 / 5:45 am

    Chris thst chicken was so good that I almost kept your recipe to myself. My family LOVED it. It was a monrh ago when I cooked it the first time, and the family came up for another visit last week. Instead of hey Kim how you doing, I was greeted with “where da chicken?” LOL.

  243. November 17, 2009 / 4:48 pm

    hi chris i like your recipie always wanted to be connected to some thing like this i went to trinidad once and love the food there i also love cooking indian dishes can u give a pepper sauce recipe pls

  244. November 5, 2009 / 9:15 am

    Maureen, thanks for leaving your question. With curry stew chicken, you season the chicken with the curry and cook it using our stew technique (caramelize brown sugar). So instead of having a strong curry flavour, you have a bit milder and unique one.

    Tyla, never had it with goat nor have I ever heard of it. But I’m sure it’s very tasty. sadly, I’m not a huge fan of goat.

    happy cooking all.

    Chris
    .-= Chris De La Rosa´s last blog ..El Yucateco Salsa Picante De Chile Habanero Green Hot Sauce Review. =-.

  245. Tyla
    November 4, 2009 / 12:15 pm

    curry stew is my favorite… i recently did some curry stew goat… boi was that good

  246. maureen
    November 2, 2009 / 1:42 pm

    So what exactly is the difference between regular curry chicken and curry stew chicken???

  247. October 24, 2009 / 8:32 am

    Thanks for taking the time to comment. It’s getting pretty busy as the site grows so I do apologize for the delay in responding.

    Re: Richard Risa, and Lena.. thx Keep checking back as I try to post new recipes every few days. Risa, I’ll have to take a drive down to the store you mentioned.

    Re: Neera, thanks for the suggestion, I’m sure it brightens up the finished dish well.

    Re: shereene it’s not a “true” curry, since what we’ve done is marry it with our “stew” technique. the end product is simply amazing.

    Re: Ingrid I’ll have to try that technique you shared. And yes.. a salad is a MUST 🙂

    Re: Andrea I would stay around 3/4 to 1 tablespoon. You should also see Ingrid’s comments above. I think her tip is worth trying.

    Re: Kim I hope the visit went well and you all enjoyed some tasty food and drinks. Yes, I will be doing the bake and shark soon enough (BTW we’re lucky enough to get shark here).

    For anyone I didn’t respond to individually, THANKS for taking the time to comment, please coming back and do share the link with your friends.

    Happy Cooking

    Chris
    .-= Chris De La Rosa´s last blog ..How to make green Mango Chutney. =-.

  248. Kim
    October 23, 2009 / 7:54 am

    Good lawd that looks tasty.

    I have family coming up next week, and I can already see this will be for dinner Monday night. I learned about Chief Curry Powder from a Trini friend and I swear by it. It’s the best.

    This is my first time on your site so I have not thoroughly looked through, but can you do shark and bake (with the appropriate fish substitute from the states) and some callaloo?

  249. Andrea
    October 20, 2009 / 4:49 pm

    that looks absolutely devine, I have had it before from my gran and is was sooo… delicious. I have tried to make it but it did not turn out the same like hers. Chris, how much sugar should I put for let say 3lbs of chicken? I think that was my problem or maybe I didnot season with enough curry.

  250. Pauline says:
    October 17, 2009 / 11:44 am

    its mouth watering

  251. Danielle
    October 10, 2009 / 7:15 pm

    Hmm, this looks delicious, i would eat it right now

  252. Ingrid
    October 8, 2009 / 8:15 pm

    Hi Chris, finger-lickin’ g.o.o..o.d! I also try it by adding the curry paste to the browned sugar and when it becomes grainy, I add the chicken. I let it fry in its juices before adding the water.

    P.S. You can also enjoy this with a cucumber salad & hops!

    Cucumber salad: Cube 2 cucumbers in medium bowl,add 2 tbsp hot peppers(red & yellow- minced), 2 tbsp bandania,2 cloves garlic- minced, salt to taste and toss.

  253. risa
    October 3, 2009 / 9:56 pm

    Chris, I am loving your recipes. I am Trini-Canadian. I am making this curry stew tomorrow. As for pimento peppers and shadow beni I live in Toronto but I find them in a Chinese grocery store called T&T, I believe there is one in Mississauga. This site is awesome and I am passing it on to my friends.

  254. shereene
    October 1, 2009 / 8:31 am

    Hey Chris…I've never tried curry chicken your way before.I usually burn a little curry in the oil then add chicken…I also add carrot,irish potato and sweet peppers.

  255. Neera
    September 30, 2009 / 3:59 pm

    Awesome receipe, exactly the way I make preparations, but at the end I just add a green or red bell pepper for colour and to get the veggies required.

  256. lena
    September 28, 2009 / 11:43 am

    hi thank u so much i enjoy ur cooking i am in love with the stew have a great day
    lena

  257. September 28, 2009 / 8:33 am

    the curry look good am living in grenada i work spice inn keep up the good work

  258. September 18, 2009 / 8:08 pm

    Jean… I agree.. home cooked meals are the best. This is why I try my best (In this busy world we live in) to take the time to prepare meals.

    re: Donna. Love the tip about adding the peppers (they’re almost impossible to find here, so when I visit TnT next week..I’m sourcing seeds to plant in my garden). Let me know what you’re cooking next so I can spy and post it here 🙂

    Happy cooking all.
    .-= Chris De La Rosa´s last blog ..Profile of the Fiery Scotch Bonnet Pepper. =-.

  259. Donna
    September 18, 2009 / 5:51 pm

    hi your receipe looks almost like minejust add 3 primentos pepper (seasoning peppers) if i did’nt know better i’d say you were in my kitchen spying on me good job keep it up.

  260. Jean
    September 18, 2009 / 5:33 pm

    Chris I remember my mom cooking this!! Nothing like a good trini home cooked meal. I am loving this.

    You are the best,
    Jean

  261. maureen
    September 17, 2009 / 3:25 pm

    whats trini green seasoning

  262. Erin Mason
    September 17, 2009 / 6:27 am

    Chris I’m new here and I must say Nuff Respect . I live in the flatlands of Texas which pretty much Cowboy country. So finding some items here is impossible. You do a great job and service by giving info on things like the making green seasoning mix.

    This recipe looks great. I’ve made Curry Chicken many times. But it’s more of a Jamaican style with a Texan’s twist. I always feel you take a recipe and add to or take way from to make it fit your tastes.

    Your Trinidadian way of using brown sugar to cook with is new and fresh to me. I’m loving all I’m learning.

    Thanks & Peace,
    Erin Mason

  263. Sharda De Leon
    September 16, 2009 / 7:55 pm

    This Curry Stew chicken is one of my favorites but when I prepare I don’t season the chicken with the curry. I stir in the curry about half way into the browning of the sugar, that gives it a really different taste. Try it yuh go like it.

    Sharda

  264. Richard
    September 15, 2009 / 9:01 am

    now this is truly an original trinidadian dish, we called it (Dougla chicken)and if you add a couple dashes of angostura bitters and some coconut milk to your reciepe and we call it “come back same time tomorrow chicken”. Keep up the good work Bro.

  265. Leesia
    September 12, 2009 / 3:16 pm

    hey chris wow u bring back some memories boy my dad used to cook that for us as kids that was one of his speciality dish,felt like a kid again….believe me it tastes as good as it looks….

  266. September 7, 2009 / 11:54 pm

    My great grand mother and grand mother taught me to burn the sugar til it turn dark before putting in the chicken. Which ever way we do it is fingerlicking-good!

  267. wendy
    September 5, 2009 / 12:02 pm

    it’s like dominica stew chicken

  268. August 27, 2009 / 8:43 am

    Thanks for all your wonderful comments.

    Re: Avia, Great question. I do add potatoes in this dish as well. It’s added when I add the cup of water. Remember that we have 25 minutes of cooking left after this point, so keep this in mind when cutting the potatoes. If you want big chunks of potato in the finished dish, cut them fairly large so they don’t melt away, but also consider that they have to cook through as well.

    Enjoy!
    .-= Chris´s last blog ..Trinidad Pepper Sauce Recipe =-.

  269. Avia
    August 27, 2009 / 8:37 am

    Hey Chris…if I want to add let’s say one potato to the curry/stew at which point do I add it to the pot??

    Thanks
    Avia

  270. Carole
    August 21, 2009 / 1:36 pm

    This dish looks wonderful. I can’t wait to make it for my family this weekend.

  271. martha
    May 31, 2009 / 9:10 pm

    that look so gooooooooooooooooooooood

  272. Antonette
    May 29, 2009 / 9:35 am

    I thinks this one is very interesting, I must try it.

  273. janice
    May 28, 2009 / 8:05 am

    fantastic darling good cooking but i am in love with your pot

  274. MALTEDAYE BOODHOO BALKARAN
    May 21, 2009 / 9:43 am

    HI CHRIS THANKS FOR ALL THESE RECIPES.
    I HAVE MADE THIS DISH SO MANY TIMES BEFORE BUT DID NOT IT TO LEAVE TO MARINATE FOR AN HOUR BEFORE COOKING.
    I JUST SEASON IT AND NEXT FIVE MINUTES START TO COOK.
    I WILL DEFINITELY BE TRYING IT THIS WAY. I FEEL I AM SMELLING IT ALREADY.

  275. Deborah Purcell
    May 14, 2009 / 4:49 am

    Hi Chris,

    I have expanded this recipe a bit to "Drunking Curry Chicken". In my recipe along with the green seasoning, I also use 'chadon beni' and a local seasoning called 'basil' to season my chicken along with two grains of clove and a piece of cinnamon. I also make a rum and raisin mixture which goes into the seasoning of the chicken before I curry it or curry stew it. To bring out the real flavour and let the chicken cook in some coconut milk. This I guarantee you will make any mouth water and have pot empty.

    Bye

    Debbie

    • John
      May 26, 2013 / 4:17 pm

      Yuh wicked…Ah have to try dat one…Flavour up the ying yang…

  276. Salisha
    May 9, 2009 / 6:19 pm

    I will certainly try this. I have tied it but I never seem to put enough curry.

  277. April 9, 2009 / 6:55 am

    Chris you’re doing a great job representing “we” food. I don’t have to guess how it tasted. Keep it up!

    Felix Padilla’s last blog post..Trini Spinach Lasagna

  278. April 6, 2009 / 10:52 am

    this is perfect – I have a lot of family coming this week so this recipe will help to fill in the blanks

    doggybloggy’s last blog post..chronic

  279. April 6, 2009 / 10:24 am

    Hmmmmm, that look delicious.

    Great job on giving tips on the “know-how” of home-cooked Trini food.

    Cynthia’s last blog post..Pot Bakes Anyone?

    • Chris
      April 7, 2009 / 9:49 am

      @ Cynthia.

      Great to have you drop by. For those of you who don’t know Cynthia, she’s the person behind http://www.tasteslikehome.org/ One of the top resources for all that Caribbean cuisine is. It’s truly a pleasure to have you here and commenting.. next step – please share a recipe with us.

      Regards

      Chris…

    • ed a.k.a mole07
      July 24, 2010 / 4:07 pm

      yo chris this is ed from the bronx ny im from the dominican republic i think that you should open a restaurant here in the city,your cooking is realy good,later bro.

  280. admin
    April 6, 2009 / 5:25 am

    Re: Oysterculture and Alice.

    See here: https://caribbeanpot.com/how-to-make-the-green-sea… it's the recipe to make it at home. Also, if you were to visit any Caribbean type grocery store, they usually have them pre-made (bottled). Couple brands (I've never had to buy so I don't know much) are "Matouks" and "Grace". I think "Goudas" also may have one as well.

    Thanks for leaving your comments.

    Regards

    Chris…

    • Aneal Swaratsingh
      September 14, 2012 / 8:45 pm

      The secret to a good curry stew is to put a sliver of Goldenray salted butter to burn with the sugar.

    • M Simone
      June 20, 2013 / 12:20 pm

      Hi Chris I must say the curry-stew is out of this world..two words LOVE It..I have to check to see if my fingers are still there…….

    • James
      June 10, 2011 / 6:48 pm

      HI! I am in Toronto, Canada… I am pretty sure the labels are the same in most of North America, so try 'Gheeta' or 'Chief'. They appear to be the most popular in most Caribbean or West Indian supply or Food Stores. In Toronto here,. You may also want to consider adding to these seasonings, some Creole Seasoning!
      Also consider making your own Green Seasoning and blending it half & half with the store bought I do!
      2 Green Peppers – Chopped for blending
      2 Red Peppers – Chopped for blending
      2 Yellow Peppers – Chopped for blending
      2 Onions – Chopped for blending
      1 Scotch Bonnet Pepper (or less if you prefer less heat) – Chopped for blending
      1 Bundle of Green Onions – Chopped for blending
      1/8 cup of White Vinegar
      1 Tbsp of Olive oil
      1/4 Tsp of Salt
      1/2 – 3/4 of a cup of water (or less or more for desired consistency)

      Blend it all together until it is very finely minced but do not over blend.
      Store in preserves jars.
      Anyway, I enjoy both.
      Cheers

    • Lin
      October 2, 2011 / 4:36 pm

      You can make your own 'green' seasoning…spring onions, garlic chili peppers green and red, onions and blitz in a food processor with olive oil, worcester sauce salt to taste. You can also add whatever green herbs you usually use to cook. Some people add vinegar and soy sauce. Experiment with the ingredients and settle for what suits you.

    • andrea
      June 18, 2012 / 8:20 pm

      Trinidad green seasoning

      chives, garlic, ginger, pimentoe pepper, celery, scotch bonnet pepper, onion, cilantro,fine thyme, water, salt, blended in a food processor.
      Add water depending on the consistency you wish.

  281. April 5, 2009 / 1:10 pm

    Oh my goodness, that curry stew combo looks incredible. I think I'll knock my husbands socks off and make it when he gets back from his surf trip. I'm curious as to what the Trinidad meat seasoning is that substitutes for cilatro – I want to see if I can find it. Is it a certain brand?

    <abbr>Oysterculture’s last blog post..Easter – A Fresh Start Around the World</abbr>

    • Jenny Charles
      November 7, 2010 / 2:12 pm

      its the seasoning you buy in a bottle with all the local freash seasoning mixed together

    • Tammy
      January 18, 2011 / 9:09 am

      it's a mixture of cilantro, garlic, green peppers, green onions etc. and water. use your blender to blend it. You can buy Chief Brand or any brand; you can find it at West Indian stores….but I think it's better to do it yourself

      • Thelma
        January 20, 2011 / 10:03 pm

        I was trying to make grape wine and it turned to vinegar…so I used the vinegar (instead of water) in my blender to make my seasoning…it was very tasty I must say!!! You may also add fresh celery, ginger and pimento pepers to the mix.

    • Anna Honore
      September 19, 2011 / 10:06 am

      Thank you for the curry stew recipe. I have tried iet before and yes, it is great. Do you have a recipe for curry fish? If so, please send it to me.

      Thank you and keep those recipes coming.
      Anna Honore
      [email protected]

    • joyce
      March 31, 2012 / 7:52 pm

      Looks amazing! Would you use these same ingredients(minus the chicken) for curry shrimp.

      Do you have a recipe for Roti?

    • MICH
      August 1, 2013 / 2:49 pm

      Does anyone know what kind of pot that is?

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