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curry beef with pigeon peas
Meat & Poultry

How to Make a Caribbean-Inspired Curry Beef with Pigeon Peas.

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As a lil fella on the islands, I had a love hate relationship with pigeon peas. Allow me to explain, nothing beats a Chicken Pelau made with fresh shelled pigeon peas, so too a delicious offering of curry peas with hot Sada Roti. Frozen (shelled) or the stuff in the tin (can) simply cannot compare. However I HATED shelling (removing the peas from the pod) with an absolute passion.

You’ll Need…

3 tablespoon curry powder
3/4 teaspoon black pepper
3/4 tablespoon garam masala
3/4 tablespoon roasted geera (cumin)
3/4 tablespoon anchar masala
1 cup water (for curry slurry)
6 cloves garlic (crushed)
1 scotch bonnet pepper (chopped)
1 medium onion (sliced)
2 tablespoon Caribbean Green Seasoning
1 teaspoon grated ginger
2-3 tablespoon olive oil
2.5 lbs beef
3/4 tablespoon salt (adjust)
3 cups pigeon peas (from frozen)
8-10 cups water

Notes! Please use the video below to follow along as much more about the recipe is discussed there. I used a cheap cut of boneless beef, however I find that you get a deeper flavor by using beef with bones. Use as much Scotch Bonnet or whatever hot pepper you like or can source or you know you can handle.

In a bowl add the curry powder, black pepper, ground roasted geera, garam masala, anchar masala and 1 cup of water. Mix well to combine. Then add the onion, ginger, garlic, Caribbean Green Seasoning and scotch bonnet pepper to the bowl and mix again.

Heat the oil in a deep/large pot on a medium flame and add the curry slurry we created. Allow this to cook uncovered for about 5-7 minutes. The goal is to burn off the liquid, until your spoon can divide the curry on the bottom of the pot (as explained in the video). The curry slurry will go to a darker color sort of paste.

At this point add the beef pieces. In the video I explained that I washed the cubed beef with the juice of a lemon (a lime or 1/2 cup of plain white vinegar will also work) and cool water. After which I drained it dry. Stir well to coat the beef pieces with that lovely curry base we created. Cover the pot and cook on a medium/low flame for 10-15 minutes.

It will spring it’s own natural juices.

Remove the lid and turn up the heat to medium/high. The goal is to burn off all of that liquid until we can see the oil we started with (hopefully). This will further infuse the pieces of beef with that curry base.

Add the pigeon peas to the pot. They were frozen peas, so I had them thawing in cool water, which I also used to give them a wash. Rinse and drain.

Mix well to coat the peas with the curry as we did with the pieces of beef. Then top with water and bring to a boil. Don’t forget to add the salt.

You’ll need to have some patience moving forward now as we want both the beef and peas tender. I mean falling apart with the use of our fork. This means we’ll bring it to a boil then reduce the heat to a rolling boil/simmer and cook anywhere from 2 hours to 2.5 hours.

I had the lid on slightly ajar and you’ll need to keep an eye on the liquid level in the event you need to add more water.

The two sort of personalization with the recipe is.. taste and adjust salt at the end and determine if the gravy’s consistency (thickness) is to your liking. I recommend that you use your spoon to crush some of the pigeon peas to help thicken the gravy. However, do keep in mind that the residual heat in the pot will further cook this and as it cools, it will thicken further.

Recipe Card

curry beef with pigeon peas
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Curry Beef with Pigeon Peas

Cuisine: ,
Difficulty: Intermediate Prep Time 20 mins Cook Time 1 hr Total Time 1 hr 20 mins
Diet:
B Beef

Description

A rich and comforting Caribbean curry made with seasoned beef and hearty pigeon peas simmered low and slow in bold spices until tender and flavorful.

Ingredients

Instructions

Video

  1. In a bowl, mix curry powder, black pepper, garam masala, roasted geera, anchar masala, and 1 cup water to form a slurry. Add onion, ginger, garlic, green seasoning, and scotch bonnet pepper. Stir well.

  2. Heat oil in a large pot over medium heat. Add the slurry and cook uncovered for 5–7 minutes until thickened and fragrant.

  3. Add washed beef cubes and stir to coat in curry mixture. Cover and cook over medium-low for 10–15 minutes.

  4. Remove lid and raise heat to medium-high. Cook until liquid evaporates and oil is visible again.

  5. Stir in rinsed pigeon peas. Add enough water to cover ingredients. Season with salt.Stir in rinsed pigeon peas. Add enough water to cover ingredients. Season with salt.

  6. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 2 to 2 1/2 hours.

  7. Mash some peas to help thicken the curry. Simmer until gravy reaches desired consistency.

  8. Taste and adjust salt before serving. 

  9. Let rest 5–10 minutes before serving.

Note

Please use the video below to follow along as much more about the recipe is discussed there. I used a cheap cut of boneless beef, however I find that you get a deeper flavor by using beef with bones. Use as much Scotch Bonnet or whatever hot pepper you like or can source or you know you can handle.

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Seafood

Curry Pigeon Peas With Shrimp.

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With this recipe I’ll be using frozen pigeon peas as it’s readily available where I live. However, should you have access to freshly picked and shelled peas, you’ll get better results. Curry Pigeon Peas on its own is very delicious and while I’ve shared several ways to boost this dish, it’s only today that we are exploring adding some shrimp to the recipe.

You’ll Need…

1 1/2 lb pigeon peas
1 1/2 lb shrimp (small/medium)
1 lemon (juice)
6 medium potatoes (1/4)
3 tablespoon olive oil (divided)
1 tablespoon Caribbean Green Seasoning
1 medium onion (sliced)
1 scotch bonnet pepper (sliced)
6-8 cloves garlic (smashed)
1 tablespoon salt (divided)
1 teaspoon black pepper (divided)
2 tablespoon curry powder
4-6 dried curry leaves (optional)
1/2 cup water (cooking the curry base)
3-4 cups water
1 teaspoon anchar masala
1 teaspoon ground roasted cumin (geera)
2 tablespoon chopped Shado beni (culantro)
5-7 wiri wiri peppers (optional)

Notes! Please follow along with the video below as much more about the recipe is discussed there. I used an entire Scotch Bonnet pepper in the recipe as I enjoy SPICY foods, however you may leave it out or use in the amount you can tolerate.

Devein the shrimp and wash with the juice of the lemon and cool water, drain and season with 1/3 of the salt, 1/2 the black pepper, 1 tablespoon olive oil and the Caribbean Green Seasoning, stir well and let it marinate for about 10 minutes.

May I recommend that you do this step in advance. Place the frozen peas in a pot covered with water and bring to boil. Reduce the heat to a rolling boil and cook for 20 minutes. Repeat this step for another 20 minutes, then drain and set it aside. (explained in the video)

Heat your saucepan on a medium flame, add the shrimp and stir well to quickly cook. All we need is about 2-3 minutes, before you remove them and set them aside for later (we don’t want to over cook the shrimp).

Add the remaining oil to the pan along with the onion, garlic, remaining black pepper and scotch bonnet pepper. Turn the heat down to low and cook for about 3 minutes. At this point add the curry powder and curry leaves (optional) and stir well. Your heat must still be low as you don’t want to burn things.

Four minutes after adding the curry powder, add 1/2 cup of water and turn the heat back up to medium. This step will cook out any rawness from the overall curry dish.

After 5 minutes, crank up the heat to burn off ALL liquid until we can see the oil we started with. Be sure to stir so nothing sticks to the pot. Now add the pre cooked pigeon peas along with the potato to the pan and stir well to coat.

Add the remaining salt and 3 cups of water to the pot and bring to a boil. Then reduce to a simmer and cook for about one hour. Add more water should you need to, during the cooking process.

At this point the peas should be tender and the potatoes falling apart. In goes the Anchar Masala and ground roasted Cumin, stir well and then add the previously cooked shrimp.

Cook for one minute before turning off the stove. Here’s when you’ll add the wiri wiri peppers (whole – DO NOT BREAK) along with the chopped Shado Beni (stir). Should you not be able to source the shando beni, add cilantro (coriander). The whole wiri wiri peppers are for those of you who enjoy that extra KICK with your curry.

Serve with hot rice or with Sada Roti.

Gluten Free Meat & Poultry

Easy and Delicious Curry Lamb with Potato and Chickpeas Recipe.

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If you’ve tried my Coconut Curry Lamb recipe, you can attest to the absolute delicious nature of a good Caribbean curry. With this version of Curry Lamb, we’ll give the overall dish more body and help to stretch it for more people.

You’ll Need…

3 lbs lamb (I used shoulder w bones)
lemon (juice)
2-3 tablespoon olive oil
8-12 cloves garlic (smashed)
2 1/2 tablespoon curry powder
1 medium tomato (diced)
1 medium onion (diced)
1 heaping tablespoon Caribbean Green Seasoning
1 scotch bonnet pepper (chopped)
1 tablespoon cumin seeds (geera)
1 teaspoon Anchar Masala
4 medium potatoes (1/4s)
1 can chickpeas (rinsed/drained)
3/4 tablespoon salt (adjust)
1 teaspoon black pepper
5-6 cups water
1 scallion (chopped)
2 tablespoon chopped parsley
1 teaspoon ground roasted cumin
2 tablespoon coconut cream

Notes! If making this recipe gluten free please go through the full list of ingredients to make sure they meet your specific gluten free requirements. Especially the curry powder you used (discussed in the video below). Use any hot pepper you like/can source and in the amounts you can tolerate. I prefer using bone-in lamb for this recipe, however you’re free to use boneless cuts should you prefer.

Wash the pieces of lamb with the juice of the lemon and cool water, drain and set aside. for now. Get your deep pot on a medium flame and add the olive oil. You may use any oil you enjoy using.

Then add the onion, garlic, cumin seeds, Caribbean Green Seasoning and scotch bonnet pepper, cook for about 2-3 minutes, before adding the anchar masala (see your fav West Indian grocers, in the video below I explained what to use should you not be able to source it). Stir well.

Follow up with the curry powder (I discuss my fav curry powder in the video below) and stir well. Continue cooking on that medium flame for another 2-3 minutes. Then it’s time to add the diced tomatoes and stir well.

Cook for another 2-3 minutes, then add the prepared lamb pieces (cut into 1 1/2 inch pieces and I included the bones) and stir well to coat.

Add the salt and black pepper, continue cooking for another 5-7 minutes with the pot uncovered. It’s time to add the potato (cut into large pieces) as well as the chickpeas (channa) and stir well.

If you watched my curry Channa and Aloo video you’ll see how I removed the outer skin of the chickpeas and why I do so. Add the coconut cream (use 1 cup coconut milk if you don’t have cream) and water to cover everything.

Bring to a boil, then reduce to a simmer and place the lid on the pot, slightly ajar. The goal now is to cook everything slowly and in doing so we’ll not only get tender pieces of lamb, but we’ll develop the rich and deep flavors of the curry.

After 1 1/2 hours, we need to check to see if the lamb is tender as well as taste and adjust the salt to your liking. Keep in mind that during the cooking process, should you need to add additional water (if it goes too THICK), feel free to do so. Also note as this cools it will thicken further, so adjust the gravy consistency accordingly.

Once the lamb is tender, salt is perfect and the gravy is to your liking, add the scallions, parsley (explained why I didn’t use cilantro nor shado beni in the video) and roasted cumin (geera) powder, stir well and shut off the stove.

A couple additional flavors you may consider adding as it cooks are a small stick of cinnamon and 2 bay leaves.

Gluten Free Seafood Vegetarian

Curry Seim (hyacinth bean) With Potato.

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The last of the produce from my garden for 2023! Sadly, freezing nights set in a couple weeks back and hastily we (mom and dad visited to assist) had to winterize the garden and get ready for the upcoming winter. With an abundance of Seim in hand, I thought I’d share a quick recipe with you all. Should you want to keep this recipe fully vegan/vegetarian, you may skip the addition of the prepared salted Cod fish.

You’ll Need…

2 lbs of Seim (trimmed)
2 tablespoon olive oil
1/4 lb prepared salted cod
3/4 teaspoon black pepper
1/2 teaspoon salt (see notes below)
4 cloves garlic (crushed)
3/4 teaspoon cumin seeds (geera)
1 medium onion (sliced)
3 medium potatoes (sliced)
1/2 cup water (or coconut milk)

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. May I suggest you follow along with the video below as I speak about they two types of Seim used and how to trim them for use in the dish. I didn’t add any hot pepper to the dish, but you’re free to do so if you enjoy very spicy curry dishes. Finally, I used boned (bones removed) Salted Cod, but you may use whatever type of salted fish you can access.

Wash, trim and cut the Seim.

Heat the oil on a medium flame in a deep pot and add the prepared salted cod. Cook for 3-4 minutes, then remove from the pot (try to leave back as much oil as possible) and set aside for later.

In the same pot, turn the heat down to med/low and add the cumin (geera) seeds and cook for 2 minutes, then add the curry powder and stir well. Cook for 3-4 minutes. Should you need another tablespoon of olive oil (use your fav oil) in the pot, feel free to add more.

The curry will go darker and start to clump, that’s an indication that we’re on the right path. Do NOT burn it! Add the sliced potatoes and stir to coat with the curry base we made, then add the prepared Seim to the pot and repeat the stirring part.

Top with the salt, black pepper, garlic, onion and should you want to add a piece of Scotch Bonnet pepper, now would be the time to do so. Turn the heat to medium high and bring to a boil (with the lid on).

After 3-4 minutes it’s time to add the water, turn the heat back down to low, place the lid back on the pot and gently cook everything until it’s all tender. In my case, it took about 30 minutes.

The final two steps are to add back the previously fried pieces of salted Cod and mix well. After 2 minutes taste and adjust the salt to your liking. Keep in mind that even though we did prepare (boiled or soaked in hot water) the salted Cod, it will still have remnants of the salt it was cured with. Once happy, turn off the stove.

Luckily for me I had some frozen buss up shut (paratha) Roti in the freezer, so I thoroughly enjoyed myself this evening as I tucked away into a dish I disliked as a lil fella on the islands.

Gluten Free Seafood

Curry Lobster With Potato.

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I’m definitely not impressed by lobster in any form or fashion. I personally think is highly overrated and I’d much prefer shrimp any day… well except for pepper lobster. While I did enjoy the Curry Lobster With Shrimp I shared a while back, it’s not something I’d crave. In doing this Curry Lobster, if you’d like to go with half the water and add coconut milk to make up the other 1/2 of liquid needed, it will add a lovely sweet undertone to the overall curry sauce.

You’ll Need…

2 lobsters (about 3 lbs total)
2 1/2 tablespoon veg oil
1 medium onion (diced)
5 cloves garlic (smashed)
1 green scotch bonnet pepper (cut 1/2)
1 ripe Scotch Bonnet pepper (whole)
3/4 teaspoon cumin seeds (geera)
3/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
2 tablespoon curry powder
2 1/2 – 3 cups water
4 medium potatoes (pre-boiled in salted water)
3/4 teaspoon salt (adjust)
2 tablespoon finely chopped parsley *

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. Especially the curry powder you use as some may have fillers. I used two scotch bonnet peppers, use any spicy pepper you like or can source. Optionally, you may leave them out or use as much as you can handle. Please follow along with the use of the video below.

Clean, trim and cut the lobster into pieces. Hit the claws to crack them so we get the curry flavors deep within. Yes, you may use lobster tails if you wanted to.

Peel and cut your potatoes into 1/4’s and boil in salted water (about 3/4 teaspoon) until tender. Drain and set aside. Heat the oil in a deep saucepan and add the diced onion, smashed garlic and geera seeds (cumin). Cook for 3-4 minutes on a low heat.

Add the green scotch bonnet pepper (cut in half) and the Caribbean Green Seasoning. A green scotch bonnet will not be as fiery as a ripe or fully mature one, but it will still have a kick. A couple minutes later add the curry powder and stir well. Continue cooking on low.

The goal is to NOT BURN anything, especially the curry or you’ll have an offensive tasting curry sauce at the end. Never BURN curry! After 4 minutes add the water, turn the heat up and bring to a boil.

As it comes to a boil add the whole scotch bonnet pepper (I explain why in the video below) along with the prepared lobster to the pan and stir well. Reduce the heat to medium and cook for 4 minutes before adding the pre-cooked potatoes.

Be sure to mix well so the potato gets covered with the tasty curry sauce and in the process, soak up some of it.

After 3-4 minutes, it’s time to taste and adjust the salt to your liking and as you turn off the stove, toss in the finely chopped parsley. Should you prefer to use cilantro or Shado Beni (culantro), do you. If you find that the gravy or sauce is a bit runny, you may crush a few pieces of the potato to thicken things up. However do keep in mind that the residual heat in the pan will further cook things, plus as it cools it will thicken up further.

Meat & Poultry

Curry KFC.

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Curry KFC! Yea, as a commentor on my Instagram Feed put it “Uncle Chris yuh running out of recipe ideas”. And while had he taken the time to watch the video, he’d never waste time with his comment. Yet for most I can understand the hesitation to take this recipe seriously. Well, until you gave it a test-drive in the kitchen.

You’ll Need…

2 tablespoon curry powder
1 1/2 tablespoon olive oil
4 cloves garlic (sliced)
1/4 medium onion (diced)
1 tablespoon Caribbean Green Seasoning
3/4 cup water (for the curry slurry)
1 teaspoon roasted geera (cumin)
5 medium potatoes (cut into smaller pieces)
3 1/2 cups water
4 leaves shadon beni (culantro)
peppers (optional) | 2/3 teaspoon salt
left over fried chicken (I used KFC)

Notes! May I recommend you watch the video below to understand the back story of this recipe and how my siblings and I grew up knowing this a regular part of mom’s repertoire in the kitchen. While I finished the dish with whole Bird’s Eye Peppers, you may leave that step out or should you want pronounced heat, add the pepper of your choice earlier in the cooking process cut into pieces. Should you not be able to source Culantro, cilantro (2 chopped tablespoon) will work.

In a small bowl create a slurry with the curry powder, onion, garlic, geera (ground roasted cumin) and water. Mix well to combine.

Heat the oil (any oil you prefer) on a medium flame, then add the slurry to the pot/pan, turn the heat to medium low as soon as it starts to boil and cook for 3-4 minutes, then turn up the heat to burn off that liquid until you get a thick paste and you can see the oil we started with.

At this point add the peeled/cubed/washed potatoes to the pan and stir well to coat. Add the water, bring to a boil and then reduce to a simmer. At this point you’d add the salt as well. As explained in the video most commercial fried chicken will have a high sodium content, so don’t go too heavy with salt. We can adjust at the end.

After about 20 minutes on that medium/low heat the potatoes should be fully cooked and starting to fall part. Add more water should you notice that it’s overly thick or you need more time to cook the potatoes to tender.

Add the pieces of KFC (I cut each typical piece in 1/2 and they were all white meat pieces). Stir well to combine and for the chicken to soak up the lovely curry gravy.

At this point I added the bird’s eye peppers whole (do NOT break or it will heat up the dish) along with the chopped Shado Beni (culantro).

Basically all you need to do is to heat up the fried chicken pieces, so you’ll only need about 4-5 minutes. The two ways you can personalize the dish. Taste for salt and adjust to your liking. And you get to decide how thick you wat the sauce or gravy. If you find it’s a bit runny, using your spoon crush some of the pieces of potato. However it’s important that you remember that as it cools it will thicken further.

Mommy would serve this with hot Sada Roti for us… and we NEEDED a LOT of gravy.. soup-like really. We’d also complain if the Roti was thick!

Gluten Free Vegetarian

Delightful Curry Tomato.

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Not necessarily a dish you’d find commonplace in the Caribbean and as I’ve explained in the video below, my take on this was born out of necessity (in my home). A combination of having pieces of tomatoes from the Preparing 25lbs of Tomato For the Winter post, and times when I have an abundance of tomatoes from garden. Vegan, Vegetarian, Ital and Gluten free, while not sacrificing taste.

You’ll Need…

3 tablespoon olive oil
1/2 teaspoon mustard seeds
4 cloves garlic (smashed)
1 medium onion (large chunks)
1/2 teaspoon black pepper
2 green peppers (watch the video)
1 tablespoon curry powder
2 cups tomato puree
3/4 teaspoon sea salt (adjust)
5 medium tomato in chunks
1 teaspoon tumeric
1/4 teaspoon ground cinnamon
3/4 tablespoon ground masala
3 tablespoon water
10 cherry tomato
1/2 cup chopped chives

  • Notes! If doing this recipe gluten free please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. Especially the curry powder you use as some commercial ones may contain fillers. I didn’t add any overly spicy peppers (scotch Bonnet), but you’re free to add if you want the finished curry to have a pronounced kick. Refer to the video below where I explain why I used 3 different types of tomato in the dish.

Heat the oil (you may use any oil you prefer) on a medium flame in a deep pot (I used a glazed clay pot I purchased at a Hispanic store at the Hamilton Farmer’s Market), then add the mustard seeds, followed by the garlic, onion and green peppers two minutes later. Top with the black pepper, crush the bay leaf (add) and turn the heat down to low. Gently cook for 4-5 minutes.

Add the curry powder and give it a good stir. Continue cooking on a low heat as we don’t want to burn the garlic nor the curry. Cook for 3 minutes, then turn the heat to medium and add the tomato puree. Basically I placed chunks of tomato into my bullet blender and created the puree – you may need to add a couple tablespoons of water.

Add the salt and cook on a medium flame to help the liquid in the tomato burn off. It will take about 8-10 minutes. Do remember to stir every few minutes. You’ll see the oil we started with start rise to the surface.

The base will be thick and chunky from the big pieces of onion and peppers. Add the chunks of tomato at this point, followed by the turmeric, cinnamon and ground masala. Should you want to add a teaspoon of brown sugar (if your tomatoes are tart) do so and toss in the 3 tablespoons of water. Bring to a boil, then reduce to a simmer.

Cook for 4-5 minutes on that simmer (don’t over-stir as we want to maintain some texture from the chunky pieces of tomato), then adjust the salt to your liking (taste). It’s now time to add the cherry tomatoes and chives. Yes, you may add chopped Shado Beni (culantro) or Culantro (coriander), but as explained in the video, I prefer chives as I want that finishing garlic/onion flavor note on my tastebuds.

Turn off the heat and allow the residual heat from this clay pot to soften the cherry tomatoes. You may cook for an extra minute or two should you wish.

A delightful vegan curry, with wonderful flavors and interesting textures from using tomato three ways. TIP! Instead of using water as I did, you may use coconut milk for a wonderful sweet and creamy undertone.

Seafood Vegetarian

Amazing Curry Jingi (Chinese Okra).

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Yet another dish I disliked as a lil fella growing up on the islands, but adore as an adult. Served with hot Sada roti and a few slices of avocado (zabouca) and some Mango Kuchela on the side and Uncle Chris is in culinary heaven.

You’ll Need…

2 lbs Jingi (Chinese Okra)
1/4 lbs salted Cod (prepared)
1/2 teaspoon salt (adjust)
1/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
6 cherry tomatoes
1 1/2 tablespoon curry powder
6 cloves garlic (smashed)
1 teaspoon cumin seeds (geera)
3 medium potato (1/4s)
2 cups water
2 tablespoon Coconut Cream

Notes! If you wanted to do this curry dish fully vegan, simply leave out the salted Cod at the start. I used salted cod, but you may use any dried salted fish you prefer. Watch the video below to learn how I ‘prepared” the salted fish, and while I used boned (means the bones were removed) salted Cod, I still kept an eye out for any bones (to be removed and discarded). I used cherry tomatoes (or were they grape tomatoes?) but any tomato will work.

Using a sharp pairing knife or potato peeler, remove the outer skin off the Jingi and discard, cut into 1 inch cubes and rinse with cool water. Drain and set aside. You may want to prep your other ingredients at this time as well.

Add the oil to your pot on a medium flame, then add the prepared salted cod pieces to the pan, turn the heat to low and cook for 3 minutes. This step will flavor the oil. After which, remove and set aside.

In the same pot on a low flame (try to not remove the oil we started with – add a bit more if needed), add the garlic and stir well. 30 seconds later add the cumin seeds and cook for another minute. Then add the Caribbean Green Seasoning and stir well.

It’s now time to add your fav curry powder (heat still on low) and cook until fragrant. About 3 minutes. During this time add the black pepper.

Now turn the heat to medium and add the cubed pieces of Jingi and stir to coat with the curry base we created. Feel free to add a splash of water if you find that it’s starting to stick at the bottom of the pot.

It’s now time to add the pieces of potato and stir again. Top with the tomato, salt (see my tip in the video) and water and with the lid on, bring to a boil.

Once you have a good boil going, reduce to a simmer, add the coconut cream and cover the pot slightly ajar. Cook for 20-25 minutes or until the potatoes are tender.

With everything tender and falling apart, it’s time to ad back the pre-cooked salted Cod to the pot and stir well. Taste and adjust the salt and crank up the heat should you find that it’s too runny for your liking (keeping in mind that it will thicken as it cool).

Such a simple, yet wickedly tasty dish!

curry chicken ready to serve
Meat & Poultry

Curry Chicken With Potato And Spinach.

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Curry Chicken With Potato And Spinach is a HIT in my home, especially when we have buss-up-shut (paratha) roti to dip into that rich flavorful gravy and scoop tender pieces of chicken with pieces of potato, in the same motion.

You’ll Need…

3 lbs chicken (legs with back) cut into pieces
3 tablespoon olive oil
6 cloves garlic (smashed)
1/2 teaspoon black pepper
1/2 tablespoon Cumin (geera) seeds
1 teaspoon Anchar Masala
3/4 tablespoonsalt (adjust)
1/2 medium onion (diced)
1 Scotch Bonnet Peppers (chopped)
1 1/2 tablespoon curry powder
2 tablespoon Caribbean Green Seasoning
1/2 cup water for cooking out the curry
4 large Potato (cut into 1/4 s)
2 cups water to cook the chicken
1/4 lb Baby Spinach (rough chopped)

Note : Please follow along with the video below as I share tips and give reasoning why my technique may differ from other recipes you may encounter. I used an entire Scotch Bonnet pepper in this recipe, but it’s optional or use as much as you can handle. Do remember to wash your hands with soap and water immediately after handling such fiery peppers.

Before we get started with the curry element of the dish, may I suggest you peel, chop and boil your potatoes in salted water (about 1/2 teaspoon salt – not mentioned in the list above).

All you have to do is bring the potato to a boil, reduce to a rolling boil and cook until they are about 80% cooked. About 10 minutes. Drain and set aside.

In a wide pan on a medium flame, add the olive oil followed by the diced onion. Take the heat down to low, then add the garlic, cumin seeds, black pepper and scotch bonnet pepper. Cook for 3 minutes.

Now add the Caribbean Green Seasoning and stir well to combine and flavor the entire pot. Cook for 2-3 minutes, then add the curry powder.

After 3 minutes, add 1/4 cup water and scrape the pan to release any bits stuck to the bottom. Cook for 3-4 minutes to cook out the ‘rawness’ of the curry. (explained in the video below). Be sure to add the Anchar Masala at this point as well. Should you not have Anchar Masala, add the same amount of ground dry roasted cumin instead.

Turn up the heat to medium high to burn off any liquid in the pot (see the image above, I can scrape separation in the pan) , then add your chicken pieces to the pot and stir well to coat with the delightful curry base we created. Add the salt at this point.

Allow it to cook on medium heat for 3 minutes, then add the pre-boiled potatoes and washed baby spinach to the pot. Top with the 2 cups of water and turn the heat up to bring to a boil. Once boiling, reduce to a rolling boil and cook for 10 minutes.

Since we pre boiled the potatoes (I explained why in the video below) we only need to worry about making sure the chicken pieces are fully cooked. In my case my chicken pieces were relatively small, so it was time to wrap up this dish.

Taste and adjust the salt and make sure the gravy’s consistency is to your liking. Do remember it will further thicken as it cools, but should it be overly runny, crank up the heat for a few minutes to burn off some of that liquid.

While we prefer Roti as a side to the wonderful curry… served with steaming rice is also another tasty option. Or do like my eldest daughter and have fun treating it like a thick soup.. drizzled with peppersauce on the top and she’s in her little culinary delight world.

Seafood

Incredible Curry Tuna.

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While the comments do take on a positive nature for the most part, for a few people (never gave it a try) the idea of Curry Tuna (from a can) is a bit repulsive. Join the discussion on Instagram. I can guarantee you that it’s an incredible curry dish and you’ll be amazed by the overall flavors you’ll enjoy… by such a simple recipe.

You’ll Need…

tuna in oil (3 small cans)
6-8 Grape tomato (chopped)
Onion (sliced or diced)
Garlic (crushed)
1/4 teaspoon black pepper
1 1/2 tablespoon curry powder
1 teaspoon roasted cumin powder (geera)
2 Scallion (chopped)
1 Scotch Bonnet pepper
3/4 tablespoon Caribbean Green Seasoning
1/4 teaspoon salt
1/4 cup water
1 tablespoon chopped Cilantro

TIP! Be sure to watch the video below to get further tips on this classic curry fish recipe, from the Caribbean.

Prep all the ingredients in advance and you’ll find that the cook-time goes quick and smooth. Dice, chop and crush. I used an entire Scotch Bonnet pepper but you can use as much as you can handle or none.. you’re in control. Remember to wash your hands with soap and water after handling such spicy peppers.

Drain the cans of tuna and reserve the oil. May I recommend that you try to get tuna packaged in oil vs water as we’ll use the oil (which is already flavored by the tuna) in making this dish. Pour the oil in a saucepan on med/low heat and add the garlic, followed by the Caribbean Green seasoning, black pepper and Scotch Bonnet pepper. Turn the heat to low and cook gently for 3 minutes.

With your heat still on low, add the curry powder and roasted cumin (geera) and stir well. Cook for a further 4 minutes to allow the spices to bloom.

Turn the heat up slightly and add the drained tuna to the pan. Stir well.

It’s now time to add the tomato, onion, scallions and salt. Stir well, then add the water. Basically all you have to do now is allow for the onion and tomatoes to soften and take on some of that lovely curry flavor. Turn the heat down to a simmer (once it come to a boil) and cook for 3-5 minutes. Add more water if you find it’s too dry or if it starts sticking.

May I recommend that you chop the onion into large pieces as I find that the chunky nature adds to the overall texture of the dish. I used grape tomatoes, but any tomato will work (it’s what I had on hand in the fridge). Top with the cilantro (or Culantro) as you turn off the stove and stir well. It will brighten up the dish at the end. Yes, a few drops of lime juice would be good as well.

As a side to hot steaming rice and you’re set for a comforting meal. Add sliced cucumber, watercress and avocado on the side, and you just made things even more enjoyable.

Gluten Free Meat & Poultry

Curry-Stew Chicken With Pigeon Peas And Potato.

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Yet another classic recipe from my childhood days growing up on the islands. Curry-Stewed Chicken with Pigeon peas (which were freshly picked / shelled) and potato, which was usually made when mom didn’t have a lot of chicken and needed to feed everyone.

You’ll Need…

3 lbs Chicken thighs (skin and fat removed)
1 1/2 tablespoon Caribbean Green Seasoning
1 1/2 tablespoon curry powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
1 medium onion (diced)
1 medium tomato (diced)
4 Wiri Wiri peppers
6 cloves garlic + 1 tablespoon grated ginger
4 medium potato (1/4s)
1 can Pigeon peas (about 1 1/2 cups – rinsed)
4 cups water
2 tablespoon chopped parsely

Note! Feel free to use any spicy pepper and in the amounts you can handle, especially if you cannot source the wiri wiri peppers. The spicy pepper is optional. Please watch the video below to follow along, especially when it comes to ‘browning’ the chicken which can be a bit tricky.

Season the chicken with the salt, black pepper, Caribbean Green Seasoning, tomato, onion and curry powder. Mix well and if you have time, allow it to marinate for a couple hours or over-night.

Heat a heavy deep pot on a high heat, add the oil followed by the brown sugar (watch the video below) and stir. The sugar will melt, go frothy and then a deep caramel color. At this point, add the seasoned chicken to the pot and stir well to coat. If the melted sugar goes black, STOP! Allow the pot to cool completely, wash, dry and start over, or you’ll end up with BITTER tasting chicken.

Turn the heat down to medium and cover the pot. It will come up to a boil and in doing so natural juices from the chicken will sprout. Cook for 4-5 minutes with the lid on.

You may peel your potatoes at this point and give the can of pigeon peas a rinse with cool water.

In the same bowl where you seasoned/marinated the chicken, swish around the 4 cups or water to pick up any remaining marinade in the bowl – set aside.

Remove the lid off the pot, turn up the heat and burn off the liquid. This will intensify the color and flavor of the curry-stew. Once the liquid is gone, add the potato, garlic, pigeon peas, wiri wiri peppers, grated ginger and water. Stir will.. scrape the bottom of the pot as well. Bring to a boil.

Depending on the size of the chicken thigh you use and how large the potato pieces are, it will take between 15 and 20 minutes to be cooked thoroughly. I cooked it with the lid on but slightly ajar and on a medium/low flame. Here is where you will decided on a few things. Taste and adjust the salt to your liking and continue cooking to thicken the gravy so it’s not too runny (unless you strangely enjoy thin gravy). In this case, I cooked it for a further 5 minutes with the lid off. I also used the back of the cooking spoon to crush some pieces of the potato to help thicken the gravy.

Do keep in mind that after you turn off the stove it will further thicken as it cools (residual heat from the pot). Toss in the chopped parsley and you’re done. A classic Caribbean dish (Trinidad and Tobago), usually served with roti or rice. You’ll notice that I posted this recipe under “Gluten Free”, but it’s important that you go through the full list of ingredients to make sure they meet with your specific Gluten Free dietary needs. (Read the label of the curry powder you use, some contain fillers).

Meat & Poultry

Outstanding Curry Chicken Hearts.

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We’ve talked (well, just me) about how due to circumstance (slavery and indentureship) we’ve perfected the art of not only using entire animals, but using the parts many would toss in the rubbish and making TASTY meals out of it. Case in point – Curry Chicken Hearts.

You’ll Need…

1 lb chicken hearts (cut in half)
1 lime (or lemon or vinegar)
1/2 small onion (diced)
3 tablespoon olive oil
6-8 cloves garlic (smashed)
1 tablespoon Caribbean Green Seasoning
1 teaspoon cumin (geera) seeds
1 1/2 tablespoon curry powder
1 scotch bonnet pepper (sliced)
1/2 tablespoon salt
1/2 teaspoon black pepper
2 tablespoon water
2 tablespoon chopped Shado beni (culantro)

  • use cilantro if you cannot source culantro.

Cut each chicken heart in half, then wash with cool water and the juice of the lime. Rinse, drain and set aside.

Heat the oil in a saucepan on medium flame, then add the onion and garlic – turn the heat to low and cook for 2-3 minutes.

Add the Cumin (geera) seeds along with the black pepper and stir well. Then add the Caribbean Green Seasoning and cook for a further 3-4 minutes on that low flame.

It’s now time to add the curry powder (stir well) and let it cook for about 4 minutes. Toss in the scotch bonnet pepper (optional – if you like spicy).

Turn the heat up to med- high, toss in the cleaned chicken hearts and stir well. Add the salt and stir and cover the pot.

Add the water, turn the heat to med-low and with the lid on cook for 20 minutes. Watch the video below which may answer any additional questions you may have.

Taste and adjust the salt and see if they are as tender as you like. Now crank up the heat to burn off any remaining liquid and in the process, intensify the curry flavor.

Top with the chopped shado beni (culantro) or cilantro and enjoy. There are two ways I enjoy this dish. As a topping for sandwiches and as a side to rice and dhal.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/