Cabbage is another one of those vegetables mom could never get us to eat, unless it was in chow mein or if she added leftover stewed meats to it. However these days you can always find cabbage in our crisper in the fridge as I add it to many dishes I prepare. Especially if I’m trying to ‘stretch’ a dish to feed more people. With left-over stewed chicken in the fridge, I thought this would be an excellent time to share the curry cabbage with stewed chicken mom would bribe us into eating cabbage when we were kids.

If you’re new to the website and don’t know what ‘Stewed chicken” is, see: Tasty Trinidad style stew chicken recipe.

You’ll Need…

1 medium cabbage (shredded)
1 small onion
4 cloves garlic
3/4 teaspoon salt
2 tablespoon curry powder (your fav)
2 tablespoon veg oil
1/4 scotch bonnet pepper
1/4 teaspoon black pepper
* left over stewed chicken

Notes: I used a Caribbean made Madras curry powder in making this dish , but you’re free to use your favorite kind. This dish is just as delicious if you choose not to add any meats and have it fully vegetarian.

Shred the cabbage, crush the garlic, dice the onion and slice the scotch bonnet pepper (don’t use any of the seeds of the pepper or it will be very spicy). Then heat the oil on a medium flame and add the garlic and onion. Turn the heat down to low and allow this to slowly cook for 3-5 minutes.

With you heat still on low, add the curry powder and black pepper and mix around. Cook for another 3-4 minutes.. basically we’re toasting the curry powder to release all the flavors of the spices. It will go darker and grainy.

Turn the heat up to medium and start adding the cabbage, it will wilt as it cooks in the event you find that your pan is crowded. Add the scotch bonnet pepper and salt.

Turn the heat down to med-low, cover the pot and let it go for about 7 minutes or so. Stir a couple times during this cooking period.

Remove the lid (here is where you’ll personalize it a bit) and taste for salt and see if the texture is close to how you like it. Add the pieces of leftover stewed chicken, stir and turn up the heat to burn off any excess liquid (about 3-4 minutes).

For a little flair I added some chopped cherry tomatoes at the end. This is a wonderful side dish and goes well with rice or roti and is excellent on sandwiches.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Meat & Poultry

Curry Chicken With Eggplant Simmered In Coconut Milk.

May 27, 2025October 12, 20138 Comments

Even as child my mom recalls how much I loved eggplant (baigan), stewed, curry and my all-time favorite , roasted over an open flame and made into baigan choka. Today that affection for eggplant aka aubergine, baigan, brinjal, brinjal eggplant and melongene is just as strong and I try to find different ways to put this lovely vegetable to use. In this recipe we’ll go through the steps of making a classic Caribbean style curry chicken, then we’ll add the cubed eggplant along with some potatoes into the pot with the coconut milk and let it simmer to perfection in the curry sauce.

You’ll Need…

3 lbs chicken thighs (skinless)
1 large eggplant
4 medium potatoes
1 onion
4 cloves garlic
2 tablespoon veg oil
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Caribbean green seasoning
2 tablespoon curry powder
3 birds eye (bird pepper) pepper
1/2 cup coconut milk
3/4 cup water

Notes. I like using a madras blend curry made in the Caribbean, but you can use your fav. Feel free to use 1/4 scotch bonnet pepper instead of the bird pepper.

Wash, drain and season the chicken with the salt, black pepper and Caribbean Green Seasoning, then allow it to marinate for about 2 hours.

Now heat the oil on a medium flame (in a deep sauce pan) and add the diced onion and garlic to the pot. Turn the heat down to low and let that cook for about 3 minutes so they soften up and start a lovely flavor base.

With your heat still on low, add the curry powder, stir well and let that toast for about 3-5 minutes. The curry will go darker, start to go grainy and take on a wonderful scent. Be sure the heat is on low to avoid the curry burning. In this step we’re cooking the curry so you don’t get that ‘raw’ curry taste when the dish is done cooking. We’re also awakening the spices which make up the curry powder.

15 minutes before you’re ready to cook, take the marinating chicken out of the fridge so it comes back to room temperature. Now add the seasoned chicken to the pot, turn up the heat so you can sear the chicken and get the pieces covered in the curry base we made. Turn the heat back down to med/low, place the lid on and let it cook for about 10 minutes. Add the birds eye peppers at this time as well.

The chicken will release it’s own natural juices, so turn the heat up and burn off that liquid. This will help to intensify the curry flavor of the chicken. It’s now time to add the cubed eggplant (you can peel it or leave it with the skin on), the cubed potatoes and top it with the coconut milk and water. Bring to a boil (raise the heat), then reduce to a simmer and let it cook for about 20-25 minutes or until the potato pieces are tender. You can have the lid slightly ajar as it cooks and do remember to stir every 5-8 minutes.

Taste for salt and adjust accordingly. If the sauce (gravy) is thin all you have to do is press a few pieces of the potato with the back of your spoon to crush them and it will help thicken up things. This curry chicken with eggplant will not be the most attractive dish, but I assure the curry base with the addition of the coconut milk will ensure you have a very flavorsome dish.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Vegetarian

Traditional Curry Pigeon Peas Recipe.

December 3, 2014September 10, 20139 Comments

I hated going with our mom and dad to pick peas (harvest pigeon peas) in our garden as it was always in the afternoon when my friends would be playing football (soccer) plus the heat between the trees (from the day’s sun) was stifling. You had to sort through fully developed peas and avoid the younger ones which were not ready for harvesting. You couldn’t just grab the whole bunch off the trees and make fast work of the harvest. The good part about this job was that if I helped to pick peas I didn’t have to participate in shelling… something I hated even more (I would eat tons while shelling so I always got into trouble with our mom) and the residue on your fingers was not appealing.

Peas season (as we called the 2 month period where pigeon peas were in abundance) was a fun time for me as it always meant getting a good dose of two of my favorite dishes.. pelau and curry pigeon peas, so when I got access to fresh pigeon peas I knew right way that I had to share this recipe with you all.

You’ll Need…

3 cups pigeon peas (shelled)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 medium onion diced
4 cloves garlic crushed
2 tablespoon vegetable oil
1/4 scotch bonnet pepper
1.5 tablespoon curry powder
1 small tania (coco in Jamaica)
2 cups water
2 leaves shado beni (chadon beni, culantro) *

* I used fresh green pigeon peas, but I know this recipe works well with canned pigeon peas, but cooked for a shorter time and less water. Email me if you need help with that. If you can’t get the tania you can use 2 medium potatoes.

Heat the oil in a deep saucepan on medium heat. Add the diced onion and garlic, turn the heat down to low and cook for 3 minutes. With the heat still on low, add the curry powder (I used a madras blend made in the Caribbean) and stir well. Let that toast for about 3 minutes. It will cook the raw taste of the curry off and waken up the spices which make up the curry.

Now add the diced pepper and give it a quick stir.

Rinse and drain the pigeon peas then add it to the pot at this point. Turn up the heat, add the water, diced tania, salt, black pepper and shado beni. Bring to boil, then reduce to a simmer and cook for about 35-40 minutes with the lid slightly ajar. If you’re using canned pigeon peas, cook for about 1/2 hr.

As the peas cook your kitchen will have that wicked scent of a good vegetable curry and do remember to stir it occasionally. The gravy will start to thicken up and if it’s till a bit thin, using the back of your spoon you can crush some of the now cooked peas to help thicken the gravy. Taste for salt and adjust accordingly.You can also turn up the heat to burn off any extra liquid.

This is an excellent side for roti, rice or bread, and if you’re like me you’d even treat it as a soup? As it cools it will thicken up a bit so do keep that in mind when cooking off any extra liquid in the pot.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Gluten Free Meat & Poultry

Classic Coconut Curry Chicken With String Beans.

May 27, 2025August 7, 201314 Comments

This is a delightful dish our mom would prepare whenever there was leftover chicken from the day before (usually on a Monday). She would curry the beans and the last 5 minutes or so add in the chicken pieces for the perfect accompaniment for boiled rice or hot roti off the tawa. In this version I’ll do things a little different by doing the curry chicken base first, then we’ll add the trimmed beans and simmer it all in some coconut milk.

You’ll Need…

1.5 lbs chicken thighs
1 lb string beans
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Caribbean green seasoning
2 tablespoon veg oil
1.5 tablespoon curry powder
1/4 teaspoon amchar massala (optional)
1 shallot
4 cloves garlic
5 birds eye pepper (aka bird pepper)
1 cup coconut milk

Notes. I used a madras curry blend (made in the Caribbean). The chicken thighs were deboned, but feel free to use bone-in (about 2lbs).. cook a little longer. Do NOT cut the peppers, simply remove the stems and use whole. We’ll get some flavor from them, without the raw heat. IMPORTANT: If doing this recipe gluten free, do ensure that the curry powder has no flour filler to meet with your specific gluten free dietary needs.

Cut the chicken into 1 -2 inch pieces, wash and drain. Then season with the salt, black pepper, green seasoning and amchar massala (you can also use ground roasted geera – cumin) and allow to marinate for about 1 hour. In the meantime you can trim the string beans (simply cut off the tips and cut into 2 inch pieces).

Heat the oil in a fairly large pan on med-high, then add the chopped shallot (you can also use onion) and garlic and turn the heat down to low. Cook this gently for about 3 minutes. Then add the curry powder and stir well. Cook for a further 3 minutes to get the raw curry taste out. It will go darker in colour and go a bit grainy.

Now add the peppers (do not break them unless you want the heat) and cook for about 30 seconds, then add in the seasoned chicken and mix well to deglaze the pan and to coat the chicken pieces with the lovely curry base we created.

Turn the heat up to medium/high and cook the chicken with the lid uncovered for about 4-5 minutes. Then add the trimmed beans and coconut milk (remember to give it a good stir) and bring to a boil. Place the lid on the pan and cook for about 10 minutes (depending on how well you like your beans cooked) on a simmer (so lower the heat).

Remove the lid and time to finish off the dish. You check for salt at this point (adjust accordingly) and you can also personalize the dish at this point. Depending if you want gravy or not, you can now turn up the heat and burn off all the remaining liquid. OPTIONAL: Toss in a few cherry tomatoes, turn off the heat and place the lid back on. The residual heat will soften the tomatoes so it does not go to mush and really give the dish some colour.

This is a dish Tehya simply craves (me too) and it’s a great way to get children eating vegetables. But please try to not overcook the beans as it will take on a soggy texture and loose it’s bright flavor.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Vegetarian

Vegetarian Curry Okra Recipe.

June 23, 2013May 15, 20139 Comments

As a kid I hated the taste and texture of okra (ochro) but I can safely say that it’s now one of my favorite vegetables to use in cooking. Soups and stews is not complete without a few okras in there, but pan frying them is still my choice. Our mom probably gets a good laugh these days when I request fried okra when we visit her and my dad.. back in the day we (my brother and sisters) all refused to partake in anything okra related. Poor woman always had to cook something different for us.

When most people hear the word ‘vegetarian’ attached to a dish they automatically think it’s something bland and just plain ole flavorless. Nothing could be further from the truth with this vegetarian curry okra.

You’ll Need

1 lb okra
1/4 teaspoon salt
pinch fresh ground black pepper
1 medium onion diced
3 cloves garlic
2 bird pepper aka birds eye (or 1/4 scotch bonnet)
1 pimento pepper (aka seasoning pepper)
2 tablespoon veg oil
1 tablespoon madras curry powder

Note: Fried okra is notorious for needing a lot of oil (absorbs it) so I recommend using a non stick pan if you can, to eliminate the use for more oil.

Tip: To make sure the cooked okra is not slimy (as it can be) wash, pat dry then remove the stems and cut into desired thickness. Place the cut okra on a cookie sheet in a single layer and allow to air dry for a couple hours. Place in direct sun for even better results.

Dice the onion, garlic, hot pepper and pimento pepper (optional) . Then heat the vegetable oil on medium heat and toss in the diced onion and garlic. Turn the heat down to low and let that cook for about 3-4 minutes.

Now it’s time to add the curry powder and some fresh ground black pepper. The heat should still be on low as we want to toast the curry powder to release it’s flavors and not burn the curry. Let that go for 3 minutes.. be sure to stir. You should start getting that lovely curry aroma.

Add the diced peppers and stir. Turn up the heat to medium and start adding the cut okra to the pot. The idea is to stir-fry the okra in the curry base and here is where you’ll need to personalize this dish a bit. Depending on how ‘cooked’ you like okra, you will have to adjust your cooking time. Do NOT cover the pan as we don’t want steam/moisture to develop as this is another factor for making okra slimy.

I let it cook for about 15 minutes before it was to my liking. At this point I salted the dish (always try to salt okra near the end of cooking so it does not develop moisture.. a tip I got from Cynthia @ http://www.tasteslikehome.org/) and gave it a final stir. You’ll notice how the okra maintained most of it’s brilliant green color, with tasty caramelized edges and the curry base with just delightful.

You’ll love sharing this vegetarian curry okra with your family and friends and there’s enough here for 4-5 people as a side dish. I love having this curry okra with sada roti (sada roti recipe), but it’s also works well as an accompaniment to rice or as any typical vegetable side dish.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Gluten Free Meat & Poultry

Lamb Chops Braised In A Coconut Curry Sauce

May 28, 2025March 1, 201324 Comments

As a young fella growing up on the islands I recall lamb not being a very popular choice when it came to meats we prepare (quite honestly.. our mom never made it). Back then and today goat still is the champ when it comes to a good curry. With variations on the recipe itself, you can find curry goat cooked on just about every island in the Caribbean and on the menu in every Caribbean restaurant outside the Caribbean.

I’m no fan of lamb due to a terrible experience I had with grilled lamb I purchase a few years ago (leathery), but this recipe is simply delightful and will become a hit in your home.

You’ll Need…

5 lamb chops (about 3 lbs)
2 tablespoon veg oil
1/2 teaspoon salt
8 grape tomatoes
1/4 teaspoon black pepper
1 1/2 tablespoon curry powder
1 1/2 cup coconut milk
1 tablespoon fresh thyme
2 scallions
3 cloves garlic crushed
1 teaspoon grated ginger
1 tablespoon shado beni chopped
1 cup water
1/4 scotch bonnet pepper (finely diced – no seeds)
1 shallot finely chopped (or onion)
2 tablespoon chopped parsley (flat leaf)

Note. If you don’t have grape tomatoes, use 1 medium tomato chopped. If you don’t have shado beni use 2 tablespoon chopped cilantro. I used a madras blend curry powder out of the Caribbean (much different than the stuff you get from India). For the gluten free version of the lamb curry, do make sure that the curry powder you use does not contain any flour (used as an additive in some case) or it will not meet with your gluten free dietary needs.

Wash and pat the lamb chops dry with paper towels, then heat the oil in a deep/heavy sauce pan on med/high heat. Add the chops, so they brown on each side for a few minutes (you may need to turn the heat down to medium).

Remove the browned lamb chops and set aside. Turn the heat down to low and add a tablespoon more oil if necessary. Toss in the diced shallot (on onion) , crushed garlic and grate the ginger directly into the pot. Let that cook on low for about 3 minutes (be sure to move around) so you get that wonderful flavor base. Now add the curry powder and cook for a couple minutes (stir well). It will go grainy and darker as it cooks. You’ll be hit by a wicked tsunami of flavors at this point. Now add back the browned chops and if there’s any liquid from them..add also. Move around the pan to try and pick up some of that curry base we created.

Now toss in the chopped shado beni, scotch bonnet pepper, scallions, thyme and black pepper. Give it a good stir, then add the salt, coconut milk and water. Turn the heat up so you can bring it to a boil, then reduce the heat to very low so you have a gentle simmer. Cover the pot and let that cook for about 1.5 hrs or until the lamb is tender and falling off the bones. Remember to stir the pot every 10-15 minutes.

Here’s where you may need to personalize this dish a bit. I like my gravy thick, so I turned up the heat to burn off any excess liquid (you can leave gravy or burn it all off) and remember to check to see if it has enough salt for your liking. When the gravy is as thick as you want, toss in the chopped parsley and the grape tomatoes, turn off the heat and cover the lid for about 3 minutes..

The tender pieces of this lamb cooked in the coconut curry sauce will be outstanding as a side for roti, ground provisions, rice, dumplings or even something as simple as a side salad. If you’re adding a little Caribbean flair to your normal dinner, this curry lamb would make for a great addition. If you’re concerned about heat, don’t use any of the seeds of the scotch bonnet pepper as that’s where most of that raw heat is. The earthy flavors from the spices which make up the curry will work well with the mellowness of the coconut milk and the fresh herbs will truly take this dish over the top.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Gluten Free Meat & Poultry

Curry Beef or Beef Curry?

February 2, 2021October 8, 200948 Comments

I do apologize for being an absent chef the past couple weeks. As mentioned in my last post we were off to Trinidad and Tobago for my sister’s wedding and for a short vacation. And though I had all intention to cook and blog while we were there, there was so much to see and do that I got side tracked. Plus, the MAC computer I had access to, didn’t allow for me to upload my pics via a card reader and I totally forgot to pack my firewire to connect the camera directly.

Curry beef is not something we grew up on, actually the first time I ever tasted curry beef was when I lived with my aunt after first moving to Canada. To date I can probably count the number of times I’ve had curry beef. Not as if I don’t like it, it’s just that I grew up with a taste for stew beef. Looks like I may have to cook this more often as both Indy and Tehya both enjoyed dinner tonight.

You’ll Need…

1 1/2 lbs cubed beef
3/4 teaspoon salt
dash of black pepper
1/4 teaspoon roasted Geera (powder)
2 table spoon curry powder (madras)
1 onion separated (1/2s) – diced
2-3 cloves of garlic – crushed/chopped
2 tablespoons vegetable oil
2 tablespoons water
2 cups water
1 tomato diced
1 tablespoon green seasoning
2 leaves of shado beni (shandon beni)
1 teaspoon ketchup
1/4 hot pepper (I use habanero) Don’t include seeds if you’re afraid of some heat.
1 lime or lemon (juice) to wash the cubed beef before seasoning

Tip: If you don’t have the green seasoning, simply use 1 scallion chopped, a pimento pepper if you have access to one, 1 table spoon thyme, 1 table spoon celery chopped fine, 2 tablespoons cilantro. NOTE: If doing this recipe gluten free, be sure to read the label of the curry powder you plan on using to ensure it meets with your specific gluten free diet. Some curry powder contains flour as a filler.

Start by cutting the beef into 1 inch cubes and then pour the lime or lemon juice over it and rinse with running water. Squeeze off all excess water then season with the… tomato, salt, black pepper, green seasoning, 1/2 of the onion, ketchup, shando beni and roasted geera. Stir well and allow to marinate for about 1 hour.

cubed beef for curry

trini beef curry

curry beef

In a heavy pot, heat the oil on medium to high heat (in the pic I’m using the new iron pot I purchased on my trip.. notice how shiny it is?), then add the remaining onion, garlic and pieces of hot pepper. Allow this to cook for a couple minutes. In the meantime, in a small bowl put the curry powder and add 2 table spoons of water. Stir to form a paste. Then add this paste to the semi cooked onion / garlic and allow this to cook for a few minutes.

guyana beef curry

how to curry beef

caribbean curry recipe

trini curry beef

Now that the curry is cooked a bit, start adding the seasoned pieces of beef and give it a good stir. Bring it to a boil, then cover and turn down the heat to low. You will notice that a lot of natural liquid will form. That’s ok, we’ll use those wonderful juices in the first step of cooking. After you’ve emptied the bowl with the seasoned beef, pour in the 2 cups of water into it and try to pick up all the remaining bits of seasoning… we’ll use this later on.

spicy curry beef recipe

beef curry

Allow this to cook for about 25 minutes covered, then remove the cover and turn the heat back up to high. we want to burn off all the liquid that was released. Stir so it doesn’t burn and when you can see the pot’s bottom dry, add the 2 cups of water we prepared earlier in the bowl that had the seasoned beef. Stir, bring to a boil and reduce the heat back to low. I like my curry beef very tender, so I usually allow it to cook for about another 40 minutes or so.

trinidad curry beef

beef curry sauce

After the 40 minutes or so feel free to check for salt (you may need to add more if you like a lot of salt) and bring the gravy to a thickness you like. if you find that it’s still a bit runny, turn up the heat to allow it to thicken. TIP. If you’d like you can add a couple cubed potatoes the final 25 minutes, but you may need to add a little more salt. Makes for a great curry potato and beef, the kind you’d find when you purchase a beef roti.

caribbean curry beef recipe

curry beef with rice

There you go, a simple and tasty curry beef that’s great on rice or as a side for roti… or to enjoyed as you please. Remember to leave me your comments below.

Meat & Poultry

Heavenly curry chicken with tender potato.

May 27, 2025June 19, 200946 Comments

curry chicken This one is a hit on a Sunday morning whenever my mom visits (yup…a heavy brunch type dish on a Sunday). Our girls claim that only my mom can make this to their liking. Plus we get her to make roti for us, since I’m clueless when it comes to anything involving flour. The best combination for this is obviously paired with roti, but you can’t go wrong topping rice with this thick and savory dish… as I did in the pics below.

Note: I mentioned above that we usually enjoy this as a brunch dish, but you’re not limited as to when you can enjoy this. Most people I know treat this as course for dinner or big lunch.

Tip! If you live in a country that experiences winter and your house is locked up during those months and you’re concerned about that pungent scent that cooked curry seems to leave back (especially on your clothes), you have a few options…

– burn a scented candle during and after the cooking process

– ventilate (open a window or turn on the exhaust fan above your stove)

– place a stick of cinnamon in some water and simmer on the stove

– bake some cookies after 🙂

You’ll need…

3 lbs chicken cut into pieces (I like using legs with back attached – dark meat)

1 tablespoon curry powder (your choice)

1/2 teaspoon geera (ground cumin)

1/4 piece of habanero pepper (you control the heat by the amount of pepper you use)

1/2 teaspoon salt

pinch of black pepper

1 teaspoon green seasoning mix.

3-4 leaves of shado beni (chopped) or 3 chopped tablespoon of cilantro.

1 medium onion (chopped)

2 cloves of garlic (crushed/chopped)

1 medium tomato (chopped)

2 tablespoon lime or lemon juice (or vinegar)

2 tablespoons of oil (vegetable)

2 medium potatoes (peeled / sliced into chunks)

2 cups water

Start by washing the chicken pieces with the lime or lemon juice and water (not the water mentioned in the recipe). Then start seasoning by adding all the ingredients mentioned above, except the oil, potato and water. Allow this to marinate for a couple hrs for best results. Feel free to cook immediately if you’re in a rush.

seasoning curry chicken

On high heat, in a saucepan (with a lid) add the oil and wait until you start seeing gentle smoke. Try fishing out the pieces of onion and garlic from the marinated chicken and add to the now hot oil.

guyana chicken curry

Allow this to cook for about 2-3 minutes (you’ll notice that other recipes will ask that you cook the curry powder – I don’t), then start adding the seasoned pieces of chicken. Move everything around so it gets in contact with the heated oil. Cover and let simmer for a few minutes. After about 8 minutes you’ll notice that the chicken released some natural juices – lets turn up the heat and get rid of that.

chicken curry with potatoes

As you wait for the liquid to cook down, peel and dice the potatoes. Place it into the same bowl that the chicken was sitting in. When the liquid that was released is gone, add the potato pieces and stir around. Pour the 2 cups of water into the same bowl and try to get any remaining seasoning that was left behind.

curry potato with chicken

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cooking curry chicken

After you’ve added and moved the pieces of potato around the pot a bit, add the water and bring back to a boil. Cover the pot and turn down the heat to a gentle simmer. Allow this to cook for about 20 minutes or so. The goal is to have tender pieces of potato (melt and thicken the sauce) and a rich-thick sauce. If there’s still a lot of liquid left after the 20 minutes, using the back of your spoon, smash a few pieces of the potato. This will help thicken the gravy/sauce.

chicken curry

trini curry chicken

curry chicken

FYI. Just about everyone I know practices a different technique in cooking curry dishes, so feel free to use this a a base for your own unique version. Be sure to taste for salt in the event you need to add some. In the unlikely event there’s too much salt, add a sliced tomato and cook for a few minutes. It will absorb some of the extra salt.

Please leave me your comments below and share this with your friends.

curry

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Curry Chicken With Eggplant Simmered In Coconut Milk.

Traditional Curry Pigeon Peas Recipe.

Classic Coconut Curry Chicken With String Beans.

Vegetarian Curry Okra Recipe.

Lamb Chops Braised In A Coconut Curry Sauce

Recipe Card

Caribbean Coconut Curry Lamb Chops

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Ingredients

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Curry Beef or Beef Curry?

Heavenly curry chicken with tender potato.

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