cooking curry Archives | CaribbeanPot.com

Do we really need another Curry Goat recipe? If the technique is different than the ones I’ve already shared, absolutely YES we do! Over the years we done Curry Goat in the Oven, in the Slow Cooker, Coal Pot, Pressure Cooker, and the more traditional low and slow way. However, in none of those recipes did we employ the use of this technique of cooking curry.

You’ll Need…

4-5 lbs goat (with bones)
1 lime or lemon (see note)
1 medium onion (sliced)
10-14 cloves gallic (smashed)
2 1/2 tablespoon olive oil (use your fav oil)
2 heaping tablespoon Caribbean Green Seasoning
2 bay leaves | 1/2 teaspoon black pepper
3/4 tablespoon Anchar Masala
1 teaspoon Cumin seeds (geera)
1 scotch bonnet pepper (see note)
2 1/2 tablespoon curry powder
4-6 pimento berries (allspice)
1 large tomato (diced)
3/4 tablespoon salt (adjust)
water
6 sprigs fresh thyme
2 tablespoon chopped parsley

Notes! May I suggest that you watch the video below as I share valuable washing, cutting, and other important steps in more detail. I used goat meat with bones as I much prefer the deeper flavor I get from doing so. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free requirements. Especially the Curry Powder you use as some may contain fillers. The Anchar Masala can be sourced at your local or online West Indian grocers. In total I used close to two Scotch Bonnet peppers as I enjoy my Curry Goat spicy. You’re free to use as much or less to your own heat tolerance.

In a deep heavy pot on a medium flame, add the oil, followed by the onion and garlic. Cook on low for 2 minutes, then add the cumin seeds, black pepper, 1/2 a scotch bonnet pepper and Caribbean Green Seasoning. Cook for another 3 minutes on low, stirring a few times.

Add the curry powder and stir well. Cook for 4-5 minutes. Now turn the heat up to medium and add 1 1/2 cups water. Followed by the pimento berries, tomato, and Anchar Masala. Should you not have the masala, use 1 teaspoon ground roasted cumin (geera).

The goal here is to cook out the ‘rawness’ of the curry, while building a wicked curry base. Add the bay leaves. The tomato will help us later develop a wonderful gravy and the acidity brings balance to the overall flavor of the curry.

Cook on a rapid boil until all of the liquid is gone. This step will concentrate the overall flavor of the curry. In the video I explained that I want to see the oil we started with, plus get separation when I pass my spatula.

At this point we’ll add the washed and drained goat to the pot. Turn the heat up to medium/high as we want to sear the pieces of goat and in the process coat it with the curry. No we did not season the goat in advance and in the video I explained how and why I washed the the goat with the lime juice.

Turn the heat to medium, cover the pot and let the goat spring it’s own juices as it comes to a boil. After which, turn the heat to med/low and let it cook with the lid slightly ajar for 10 minutes.

Time to move on. Remove the lid, turn up the heat and burn off that liquid.

We now have to add liquid to slowly braise the goat until fork tender. I’ve been asked about using chicken and/or beef stock instead of the water I prefer using. Note that should you use stock, it will alter the taste of the finished curry. If I were to use any stock, it’d go for a vegetable one.

Add boiling water to the pot to cover the goat by about 1 inch or so. Bring to a boil, then turn the heat down to a simmer, add the salt and allow it to cook with the lid on (slightly ajar) for 2- 3 hours. Yes it will take long and as explained in the video, the cook time (getting tender) will depend on how old the goat was when it was butchered. An older goat will obviously take longer to tenderize.

As it came up to a boil I added the sprigs of time and floated a Fatali pepper (optional), which I broke later on to release the heat. Should you want to control the heat of this curry goat, do not add a scotch bonnet at the start when we did. Instead, float a WHOLE pepper at this point and Do NOT break it. Near the end, remove the pepper and discard. You’ll get a subtle kiss of heat and tons of flavor from the oils on the skin of the pepper.

Remember to stir every 20 minutes or so and make sure there’s water so it doesn’t burn (add if necessary). After about 2 and 1/2 hours, check to see if it’s tender to your liking and you may as well taste and adjust the salt now.

Once you’re happy with the salt and tenderness, adjust the gravy (turn up the heat to thicken.. but keep in mind that it will thicken as it cools). Final step is to add the parsley and turn off the stove. Since goat can be fatty (unless you use lean boneless), I find that the parsley cuts the fat a bit. Traditionally you’d use Shado Beni (culantro) or cilantro (coriander) instead.

We didn’t season and marinate the goat over night, however you’ll be pleasantly surprised how delicious this Curry Goat is.

Low and slow is the game. Yes a pressure cooker will cut the time by about 75%, but I can guarantee you, it will not be as tasty.

The Ultimate Masala (curry) Chicken.

May 27, 2025July 12, 20203 Comments

If you’re looking for a Caribbean style Curry Chicken with rich flavors of spices, deep hints of herbs and a gravy that could compete with the best sauces at the gravy Olympics (if such a thing existed), you’ve found such a recipe. Did I mention that it’s a quick dish to whip up? Masala Chicken is the dignified older brother of the basic curry chicken. Follow along and all will be revealed.

You’ll Need…

4-5 lbs chicken (bones, fat and skin removed)
2 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt
3/4 teaspoon black pepper
1 scotch bonnet pepper (sliced)
1 medium tomato (diced)
1 tablespoon tomato ketchup
3 tablespoon olive oil
8-12 cloves garlic (divided)
1 medium onion (diced)
1 shallot (diced)
2 tablespoon curry powder
1 tablespoon ground roast geera (cumin)
1 tablespoon Anchar Masala
2 tablespoon chopped parsley (cilantro or shado beni will be better)

3/4 cup water to cook off the curry

Important: 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 needs. Especially the curry powder you use, as some may contain flour as a filler. Remember to use as much scotch bonnet as you can handle and don’t include any seeds or white membrane surrounding the seeds (unless you like the raw heat). Wash your hands with soap and water immediately after handling such hot peppers.

I used boneless chicken thighs which were cut into 1.5 – 2 inch pieces. Season with the Caribbean Green seasoning, salt, black pepper, ketchup and tomato. Allow to marinate for about an hour. The acidity of the ketchup and tomato will help to balance the overall flavors of the dish. Plus help in getting a thick sauce or gravy at the end.

During the warm months in Canada I try cook outdoors as much as I can, as being cooped-up during the winter months can be taxing on your mind and well-being. Today you’ll see me cook on my outdoor stove on HIGH heat! Feel free to use your indoor stove.

Heat the oil in a deep heavy pot (I used a classic Caribbean dutchie) on high heat and immediately go in with 1/2 the garlic, onion and shallots. Cook for 25-35 seconds then add the curry powder of your choice. Cook for a minute or 2, then add the water and stir well. The first step was to bloom the spices which made up the curry powder, this step will cook off the rawness of the curry.

Add the Geera and Anchar Masala at this point, so they also get to cook and be part of this rich masala./curry base.

The slurry will now cook down and you’ll see the oil you started off with. Time to now add the seasoned chicken and stir well to coat and degalze the bottom of the pot. All this time my heat is on high. But be mindful that you can burn things easily – so you can go with medium-high if you’re overly concerned.

The chicken will sprout it’s own natural juices. Cook on medium heat for 20-25 minutes, so you develop those rich flavors we spoke about, cook the chicken through and achieve a lovely gravy in the process. If you find you’re running out of liquid, you can add a bit of water. At this point is where you’ll add the remaining garlic as well.

I didn’t cover my pot in case you’re wondering. As I turned off the heat I went in with the finely chopped parsley. Here is where you can taste for salt and adjust accordingly and cook the gravy to the consistency you want.

This Masala Chicken will be something requested by your family and friends on the regular – be prepared! Since we used small boneless pieces of chicken the cook time is quick and by using the thighs (dark meat) you’ll find that it assists in the overall flavor of the finished dish.

Gluten Free Meat & Poultry

The Ultimate Outdoor Curry Duck Recipe.

May 27, 2025February 16, 20194 Comments

I’ll be honest and say I was not a fan of curry duck nor goat, growing up on the islands. While I do eat curry goat occasionally now, I did develop a weakness for spicy curry duck in my adult years. Especially when it’s summertime and I can use my outdoor wood-burning stove, as we’re doing in today’s recipe. Nothing beats the deep flavor you get cooking over a wood fire.. the spices which makes up a good curry powder seems to take on a totally different flavor profile, compared to when cooked indoors or even on a propane flame outside.

You’ll Need…

8-10 lbs Duck
1 tablespoon salt (adjust)
1/4 teaspoon black pepper
2-3 tablespoon Caribbean Green Seasoning
1 teaspoon Roasted Geera (Cumin powder)
1 tablespoon Amchar Masalla
8 cloves garlic (chopped)
2 scallions (chopped)
1 small onion (diced)
1 medium tomato (diced)
1/2 small onion (diced)
5 sprigs thyme
1 big leaf thyme (podina aka Spanish thyme)
2-3 scotch bonnet peppers
2-3 cups water.
4 tablespoon curry powder
3-4 tablespoon veg oil
3/4 cup chopped cilantro
2-3 cups water

Important! If doing this recipe gluten free, please go through the entire list of ingredients to ensure that they meet with your specific gluten free dietary needs. Especially the curry powder you use as some may contain flour as a filler.

Have your butcher use his band-saw to cut the duck into 1 – 2 inch pieces as the bones can be rather tough and brittle as well. Additionally, if you source your duck (Muscovy) at a Caribbean store, ask them to fire roast it (outer skin) if they can. This will help burn off any baby feathers. I’m not a huge fan of the skin and fat (duck can be very fatty) so I trimmed off as much as I could, then I washed the now trimmed pieces of duck with the juice of a lemon and cool water. Drain and get ready to season.

In a large bowl, place the duck, tomato, salt, black pepper, 2 scotch bonnet pepper (be mindful that this is supposed to be a spicy dish but you can tailor it to your own liking) , thyme, Caribbean Green Seasoning, Geera, Amchar Masalla, the small onion, scallion and big leaf thyme (crushed of chopped finely -optional). Give this a good mix and allow to marinate for at least a couple hours, but overnight in the fridge is probably best.

I had a good bed of coals and a couple logs in my fire, so on went a heavy iron pot over the heat, along with the vegetable oil. This was followed by the diced 1/2 onion, which cooked for 2 minutes (try to have a low heat if you can), then I went in with the garlic. After 30 seconds I added my curry powder and cooked until it got fragrant and darker. This step allows us to cook off any raw curry taste which could happen at the end and allow the spices which makes up the curry powder to fully bloom.

It’s now time to start adding the seasoned duck to the pot and try your best to stir well, so every piece of duck is coated in the lovely curry base we created. If you can, turn up your heat (I can adjust the heat by how much oxygen I allow into my wood burning stove) and allow the pieces of duck to sear a bit. Then reduce the heat to low, cover the pot and allow to cook for about 10 minutes. Be sure to stir it a couple times.

It’s now time to burn off all the liquid which will naturally spring-up. This step is to give the duck that rich curry flavor and color. Do NOT skip this step please. So basically all I did was add a bit more fire, removed the lid off the pot and got things back to the oil we started off with. Be sure to stir well, so it doesn’t burn during this step. This may take between 5-10 minutes to burn off.

Put the water in the same bowl you marinated the duck in, to pick up any marinade which may have been left back. Then pour it into the now ‘dry’ duck meat in the pot. Give it a good stir and bring back to a boil and then reduce to a simmer. Cook with the pot closed for about 40 minutes. Be sure to stir every 5-8 minutes or so and if you find that it’s drying up too fast, do add a bit more water. NO.. do NOT add any type of stock to the pot. Add some coconut milk if you want to add a different flavor to the curry.

Here’s where you’ll now personalize things. Taste for salt and adjust, see if the meat is tender enough for you (depending on the age of the duck, it can take a bit longer to get tender).. if not cook a bit longer, and adjust the gravy to the consistency you like. Finally add the chopped cilantro (shado beni will be the typical choice in Trinidad and Tobago) and I like adding another finely diced scotch bonnet at this point as well.

Remove the pot off the heat source and allow the residual heat to warm the diced pepper and cilantro. Get ready to enjoy the best ever curry duck you’ve ever made/had. You may thank me by sharing this recipe with your friends. (smile)

Couple things.. be sure to wash your hands with soap and water immediately after handling the Scotch Bonnet peppers and you can control the amount of heat in this dish by how many peppers you choose to use as well as by using the seeds of the peppers or not. The seeds and white membrane surrounding the seeds is where the raw heat will be.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

Amazing 20 Minute Curry Chicken With Spinach.

May 27, 2025February 10, 20195 Comments

Curry Chicken With Spinach.. a classic Caribbean combination (in my humble opinion). A dish which screams flavor, simple to put together and done in under 20 minutes. I’m not a huge fan of chicken breast as I much prefer the texture and flavor of darker meat, especially with bones. However, if there’s one time you can make chicken breast stand out in a curry, it’s now. Be sure to use baby spinach leaves for best results.

You’ll Need…

1 lb chicken (1 inch pieces)
3/4 lb baby spinach
1 1/2 tablespoon coconut oil
1 1/2 tablespoon curry powder
1 shallot (diced finely)
2 cloves garlic (sliced or crushed)
1/4 scotch bonnet pepper (sliced)
1 heaping tablespoon Caribbean Green Seasoning
8-10 grape tomatoes (any tomato will work)
2/3 teaspoon salt
1/3 teaspoon black pepper

Important! If doing this dish gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use as some may contain flour as a filler. Also, keep in mind that you must wash your hands with soap and water after handling such hot peppers as scotch bonnets.

Season the chicken with the salt, black pepper and Caribbean Green Seasoning and set aside. No need to marinate as we want to get this tasty dish done asap. I used boneless chicken breast but you can certainly use chicken thighs. To be 100% honest, you will get better results with chicken thighs.

Wash the baby spinach with cool water and set aside to drain.

Heat the coconut oil in a wide pan over a low heat, then go in with the shallot and garlic. Allow this to cook on that low flame for 2-3 minutes, then add the slices of scotch bonnet pepper. Don’t use any of the seeds or white membrane surrounding the seeds if you’re overly concerned about the raw heat. Then add the curry powder and cook for 3-5 minutes. This step will do two things. Cook out the rawness of the curry and help to bloom the spices which makes up the curry blend.

Crank the heat up to med/high and start adding the season chicken to the pot. Mix well to coat the chicken with that curry goodness. Cook for 4-5 minutes.

Your kitchen should have the lovely aroma of a good curry being cooked. There should be no liquid in the pot and the chicken pieces properly coated with the curry. Add the washed spinach to the pot and stir well. The remaining water on the spinach leaves (from washing) will help to deglaze or release the flavor bits on the bottom of the pan.

The spinach will wilt down so after about 2 minutes you may now go in with the tomato and stir well. Cook for a further 2-3 minutes. Then taste for salt and adjust to your own liking. You may crank up your heat if you have a ton of liquid on the bottom of the pan. In my case it was done to my liking at this point.

Feel free to add a couple tablespoon of coconut cream if you’d like to add a bit more flavor to this curry dish. I never covered the pan if you’re wondering.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

Curry Chicken With Bodi (aka Yard Bean or Bora).

May 27, 2025December 4, 2018Leave a Comment

Here’s a dish I grew up enjoying, but rather than starting with the chicken as I’m about to show you, mom would typically use curry or stewed chicken she made the day before. After sharing similar recipes using both French and String Beans, I was asked to do this version.. with Bodi (aka Bora or Yard Beans). The only real difference in using Bodi is that it can be a bit tougher and needs a few extra minutes to go fully tender.

You’ll Need…

3 lbs chicken (cut into 2-3 inch pieces)
1 tablespoon Caribbean Green Seasoning
1 teaspoon salt (adjust)
1/4 teaspoon black pepper
1/4 scotch bonnet pepper (optional)
2 tablespoon veg oil
2 – 2 1/2 tablespoon curry powder
1/4 teaspoon cumin seeds (geera)
1 shallot (or small onion)
5-7 cloves garlic
1 bundle Bodi (about 4-5 cups when trimmed)
1 – 1 1/2 cup water

Note: Add more Scotch Bonnet when cooking the ‘curry’ at the start for an extra kick to the dish. Important! If doing this dish gluten free, please go through the entire list of ingredients to make sure they meet with specific gluten free dietary needs. Especially the curry powder you use as some may have flour as a filler.

Clean and trim the chicken (fat and skin etc) then season with the salt, black pepper, Caribbean Green Seasoning and scotch bonnet pepper. Be sure to wash your hands with soap and water after handling the spicy pepper. Allow to marinate for 1/2 hour.

During this time you can trim and prep the Bodi. Cut off the tips (discard) then cut into 1-1 1/2 inch pieces, wash with cool water. To keep it fresh I usually leave the trimmed bodi (any beans I use) covered in cool water in a deep bowl.

Heat the veg oil in a deep pot on a medium flame, then go in with the sliced shallot (substitute an onion if necessary) , and garlic. Turn the heat to as low as it will go and cook for about 3-4 minutes. I added a few extra slices of scotch bonnet pepper for an extra kick.

Add the cumin seeds and stir well, then add the curry powder and cook for another 3-5 minutes. This will ensure we won’t get a “raw” curry taste at the end, plus it will allow the spices which makes up the curry powder to bloom and give us an amazing curry base. The longer you cook the ‘curry’ the darker it will get. Heat still on low as we don’t want things to burn.

Now crank-up the heat to high and start adding the marinated chicken to the pot. Yes it’s ok if the marinade goes in too. Stir well to coat the chicken with that lovely curry base.

Put the lid on the pot and turn the heat down to medium. It will spring it’s own natural juices. after bout 5-7 minutes, remove the lid, crank up the heat and burn off that liquid. That will infuse the chicken with the curry flavor. Then add the trimmed Bodi to the pot and stir well. heat on high.

Swish around the water in the same bowl you marinated the chicken in to pick up any remaining marinade, then add that water to the pot. Bring to a boil, then reduce to a simmer and cook with the lid on for about 25-30 minutes.

After 25 minutes or so the bodi should be nice and tender and the chicken fully cooked. You may check for salt and adjust accordingly and you have the option of having a gravy or turn the heat up to burn off all the liquid. I was serving this on rice so I wanted a bit of gravy.

An amazing curry dish with chicken and beans, packed with Caribbean goodness. Excellent served with hot roti, rice or a side dish as you’d normally serve.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Meat & Poultry

Curry Beef With Chickpeas And Potato.

April 6, 2016December 3, 20153 Comments

We’ve done channa and aloo (chickpeas and potato) fully vegetarian, with added flavor by adding chicken to the mix and in this recipe we’ll follow the same technique for cooking this tasty curry dish, but we’ll add another unique flavor and texture by starting with a curry beef base. As we’ve discussed in previous posts using chickpeas / garbanzo beans are commonly known as channa in the Southern Caribbean, where there’s a stronger East Indian influence.

You’ll Need…

3/4 lbs stewing beef (cubed)
1 tomato
2 cups water
1 can chickpeas (rinsed/drained)
2 tablespoon curry powder
1 heaping tablespoon Caribbean Green Seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon ketchup
1 shallot
2 scallions (green onions – green part)
2 large potatoes
2 tablespoon vegetable oil
1 teaspoon garam masalla
1/2 scotch bonnet pepper (to your liking)

Notes: you can use a small onion and 4 cloves of garlic if you don’t have the shallot. And finish up with shado beni or cilantro instead of the scallions as I did.

Start by seasoning the beef with the salt, black pepper, tomato, Scotch bonnet (no seeds or white membrane surrounding the seeds as that’s where the real fire is), green seasoning, garam masalla (optional) and ketchup. Yes, KETCHUP.. the acidity and sweetness works well in the marinade. Mix and allow to marinate for a couple hours in the fridge.

Heat the veg oil on a medium flame and add the shallot.. turn the heat down to low and cook gently for 3-4 minutes. Then add the curry powder (your fav – I used a Madras blend out of the Caribbean). heat still on low.. toast the curry to release all the flavors of the spices which make up the curry mix.

It will go darker, grainy and your kitchen should have that lovely aroma of curry. This step allows for the curry to cook of any ‘raw’ taste and create a wonderful flavor base for the dish. After 4-5 five mins on low, turn the heat up to high and start adding the marinated pieces of beef. Yes, it’s fine if the marinade goes into the pot as well. In the same bowl you marinated the beef, pour in the water and move it around to pick up all the goodness left behind – hang on to this.

After you’ve mixed it well and deglaze the bottom of the pan with the seasoned beef, place the lid on the pot and bring to a boil. It will release it’s own juices. Then reduce to a simmer (lid slightly ajar) and cook for 12-15 minutes.

It’s now time to intensify the ‘curry’ flavor by infusing it into the beef. So turn up the heat and burn off all the liquid (lid off). You should be able to see the veg oil you started with at the bottom of the pan.

Now add the cubed potato (fairly large pieces), the drained and rinsed canned chickpeas and stir well. Heat still on high, now add the water we had in the bowl we marinated the beef in. Bring to a boil.

Stir well, place the lid on the pot and reduce to a simmer (when it comes to a boil) and let it cook until the pieces of beef are fork tender – about 1 hour. Then remove the lid, crank up the heat so you can get the gravy to the desired thickness you like. To help thicken things you can crush some of the chickpeas and potato with the back of your spoon. Remember to taste for salt and adjust according and do keep in mind that as it cools it will thicken naturally a bit.

Garnish with chopped scallion.. cilantro or shado beni (culantro) is much better for garnishing, but I was completely out of it. This is awesome served with hot roti, rice or any of your fav flat breads and/or rice.

Gluten Free Meat & Poultry

The Ultimate Curry Oxtail Recipe.

November 11, 2014August 8, 201440 Comments

Looks interesting, but I’ve never heard of ‘Curry Oxtails’… a comment left after I posted a pic of this “Ultimate Curry Oxtails” on the facebook fan page earlier today. With the natural toughness and sort of gamy finish of oxtails, it would be a natural fit for cooking in a rich curry sauce. The bones will release a ton of flavor as we’ve proven when we did curry goat in previous recipes.

The goal here will be to create the perfect curry sauce to slowly braise the pieces of oxtails in, until the meat is falling off the bones with delicious goodness.

You’ll Need…

4 lbs oxtails cut and trimmed
1 teaspoon salt
pinch of black pepper
2 tablespoon curry powder
2 tablespoon veg oil
1 heaping tablespoon Caribbean Green Seasoning
1 tomato (diced)
1 onion (diced)
5 cloves garlic (diced fine or crushed)
1 scotch bonnet pepper
4 allspice (pimento) berries
4 sprigs thyme
5 cups water
2 tablespoon chopped shado beni (or cilantro)
1 tablespoon ketchup
1 cup diced celery
thick slice of ginger – optional

Trim off as much fat as you can off the oxtail pieces, wash and drain. Then season with salt, black pepper, Caribbean Green Seasoning, tomato and ketchup. Mix well and let marinate in the fridge for a few hours.

Heat the oil in a heavy/deep pot on medium heat, then add the diced onion and garlic. Turn the heat down to low and cook for about 3-4 minutes. Now add the curry powder (heat still on low) and toast for another 3-4 minutes. This step will awaken the spices which makes up the curry blend.

Add a bit more oil if it’s overly dry. The curry will go darker and grainy – that’s natural. Raise the heat to high and go in with the seasoned oxtail pieces. Stir well to coat with that lovely curry goodness we created. The wet pieces of meat will deglaze the pot.

Meanwhile in the same bowl you marinated the oxtail, add the water and move around to pick up any remaining marinade (set aside). Place the lid on the pot and bring to a boil. It will release natural juices.. as it comes to a boil, lower the heat to a simmer, cover the pot and let it go for about 10-15 minutes. Remember to stir. Then remove the lid, turn up the heat and burn off all that natural liquid. We’re infusing the oxtails with that rich curry sauce.

When you start seeing the oil we started with at the bottom of the pan it’s time to go in with the water, thyme, WHOLE scotch bonnet pepper, diced celery and all spice berries. Bring this to a boil, then lower to a simmer and cover the pot. Lets that slowly braise for a couple hours, until tender. This is where you would add it to a pressure cooker (less water though) or slow cooker if you choose to go that route.

Since we started with oil and knowing that oxtails can be VERY fatty, halfway through cooking you’ll need to use a large spoon and skim off some of the fat you’ll see at the surface. No matter how you trim the oxtail pieces, you will get fat. PLEASE remove that.. lets try to do things a little healthy.

After 2.5 to 3 hours (depends on how tough the oxtails you got are), it’s time to remove the lid, bring up the temperature and burn off the liquid until you have a nice thick gravy. Remember to NOT break the scotch bonnet pepper unless you want that raw Caribbean heat. Taste for salt and after you’ve got tender pieces of oxtails in that wicked curry sauce, it’s time to shut the stove off and top with the chopped shado beni (culantro). If you cannot source shado beni, feel free to use cilantro.

Do remember to remove the sprigs of thyme and scotch bonnet before serving and be mindful that the allspice (aka pimento in Jamaica) berries will be in the gravy. This is indeed the ultimate curry oxtail recipe – I assure you. IMPORTANT! If doing this the gluten free way do pay attention to the ingredient list above, especially the ‘curry powder’ as some brands of curry tend to add flour as a filler to their curry blend and will not conform to your gluten free dietary needs.

Meat & Poultry

How To Cook Curry Goat In A Pressure Cooker.

May 28, 2025August 27, 201315 Comments

Curry goat or goat curry as it’s called in Guyana is one of those dishes you immediately think about when you envision Caribbean cuisine and rightly so, as it’s something you’ll find being prepared on just about every island in the Caribbean. Though the recipe may differ from island to island one thing is common – it must be tender. This usually means cooking it slowly for at least a couple hours to the point where the meat falls off the bones. And though you now get boneless curry goat at the many Caribbean take-out restaurants, the pieces with bone is still the traditional cut of goat meat to use. It can be argued that there’s much more flavor in the bones.

You’ll Need…

3 lbs goat
1 teaspoon salt
dash black pepper
1 medium onion sliced
4 cloves garlic crushed or sliced thin
3 sprigs thyme
1 tomato sliced
5 red birds eye pepper (or 1/2 scotch bonnet)
1 scallion
1 teaspoon curry powder for seasoning the meat
2 tablespoon curry powder for cooking
1/2 teaspoon amchar masala (optional but goes well with this dish)
1 tablespoon Caribbean green seasoning
2 leaves shado beni (bhandhanya)
1 teaspoon ketchup
2 tablespoon vegetable oil
3 cups water

Notes: I like using goat with the bones, but if you prefer (and can afford it) you can certainly used boneless goat.

Season the washed goat with the salt, black pepper, Caribbean green seasoning, amchar masala (roasted ground cumin will work as well), ketchup (adds a nice acidic layer), teaspoon of curry, the chopped tomato and the chopped scallions. Mix well and allow to marinate for at least 2 hours or overnight may give even better results.

Heat the vegetable oil in the pressure cooker (same steps if you’re not using a pressure cooker) on med/high heat and toss in the diced onion and garlic. Turn the heat down to low and let it cook slowly for 3-5 minutes. With the heat still on low, now toss in the curry powder (2 tablespoon – I use a madras blend made in the Caribbean) and stir well. Let that go for another 3 minutes or so on low heat to cook off the raw curry taste. Add the peppers, cook for a minute and then add the seasoned goat.

Turn the heat up as you want to sear the meat and allow it to pick up some of that lovely curry colour and flavor from the bottom of the pot.

After 10-15 minutes on high heat, top with the other ingredients and secure the lid on the pressure cooker. Cook for 30-35 minutes as per your pressure cooker instructions.

Ensure the pressure cooker is cool before opening (release air and run cool water over it if in a rush). You should now have tender curry goat, but the gravy may be runny for your liking. With the lid off, put the open pressure cooker back on the flame (high) and burn off the liquid until you have a gravy the consistency you like.

TIP. Goat can be notoriously fatty, so what I usually do is after it’s done pressure cooking I allow it to cool completely (before thickening the gravy) and in doing so you’ll see a thin layer of fat at the top form (very thick). Spoon that out and discard. Now turn up the heat to get the gravy right.

By cooking this curry goat in the pressure cooker we cut the cooking time by about 2/3’s, so if you’re ever pressed for time, this pressure cooker curry goat recipe will come in handy. If you don’t have a pressure cooker, you’ll have to bring the pot to a boil after adding all the ingredients, then reduce to a gentle simmer for about 2 to 2.5 hours (lid on). Remember to stir and do check to see if there’s enough liquid as it cooks slowly.

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