gluten free curry Archives | Page 2 of 3

You’re about to CHANGE your Curry Chicken game FOREVER! It’s ridiculous how simply adding roasted Butternut Squash (any squash will work) changes everyday curry chicken to something even more comforting and tasty. No, there’s no need to add coconut to this dish IMHO (I know there will be people asking).

You’ll Need…

3-4 lbs chicken
2 medium butternut squash (5-6 cups)
2 tablespoon Caribbean Green Seasoning
4 tablespoon olive oil (divided)
3 tablespoon curry powder (divided)
1 tablespoon brown sugar
1 3/4 tablespoon salt (divided)
1/3 cup water for cooking curry
1 tomato (diced)
1 tablespoon black pepper (divided)
10 cloves garlic (divided)
1 small onion (diced)
1 scotch bonnet pepper (sliced)
1 teaspoon ground roasted cumin (geera)
1 teaspoon anchar masala
1 1/2 cups water
1-2 tablespoon shado beni (chopped)

Note: use cilantro if you cannot get shado beni (culantro) and adjust the salt to your liking. Also (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 requirements. Especially the Curry Powder you decide on using.

Peel, wash and cube the squash into 1 inch pieces. Then in a bowl, toss them with 2 tablespoon olive oil, 3/4 tablespoon salt, 1/2 the black pepper, 1 tablespoon curry powder, 4 cloves garlic smashed and brown sugar. Then onto a roasting tray (single layer) and into the oven at 400 F.

As the squash roast off it’s time to marinate the chicken (cut, trim off excess fat and skin – wash with lemon juice and cool water – if you wash your chicken). With the chicken in a large bowl, add the remaining salt and black pepper, Caribbean Green Seasoning and tomato, then give it a good toss. Allow to marinate for an hour or 2 for best results.

Heat the remaining oil on a medium flame (heavy pot), followed by the onion, remaining garlic (smashed) and Scotch Bonnet pepper (use as much as you can handle, I like curry spicy). As you start seeing brown edges on the garlic and onion, add the remaining curry powder to the pan and mix well.

It will go darker (normal thing), add the 1/3 cup of water after 3-4 minutes and stir and scrape the bottom of the pot. This step cooks out the ‘rawness’ of the curry. Here’s where we’ll add the Anchar Masala and Roasted Cumin (geera) – stir well.

The goal now is to burn off that liquid we added, until we see the oil at the bottom of the pot that we started with. Can take 3-5 minutes.

It will be a thick paste! Now add the seasoned chicken to the pot (heat high) and stir well to coat each piece with that curry goodness.

Put the lid on, heat to medium and cook. (watch the video below if the descriptive text is a bit confusing)

35 minutes in the oven and the squash is good to come out. Set aside. (watch the video below to know why we roasted the squash)

6 minutes later, remove the lid off the pot and crank up the heat to high. We again want to burn off that natural liquid that sprouted. As its gone, add the water to the bowl you marinated the chicken in and move around to get any remaining marinade. Pour that 1 1/2 cups of water into the pot and bring back to a boil.

After cooking on medium for 4-5 minutes, it’s time to add the roasted squash to the pot. Be gentle as we don’t want to crush it.

Gently stir and cook for 4-5 minutes or until you have a gravy consistency you like. The squash will suck-up some of that gravy! Taste for salt and adjust, toss in the chopped Shado Beni (or cilantro). Turn off the heat as the residual heat in the pot will further thicken the gravy as it cools.

Absolutely one of the best curry dishes you’ll ever make/enjoy – guaranteed! Serve with Rice, Roti or if all fails… even basic sliced bread (smile).

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/

The Ultimate Masala Chicken.

May 27, 2025November 20, 2020Leave a Comment

If you’re looking for the ULTIMATE Curry Chicken dish cooked in under 30 minutes, you’re in the right place. This classic masala chicken is not only packed with a definitive punch of flavor, it’s super easy and quick to put together. Using skinless, boneless chicken thighs is the key for maximum flavor and speed of cooking.

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 (sliced)
2 tablespoon curry powder
1/3 cup water (cooking the curry at the start)
1 tablespoon ground roast geera (cumin)
1 tablespoon Anchar Masala
2 tablespoon chopped parsley (cilantro or shado bein will be better)

Note: I used boneless chicken thighs as I find that I get the most flavor from this cut of chicken (with bones will give you even more flavor IMHO) as most people hate dealing with bones. If doing this recipe 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 have flour as a filler/thickener.

I somehow lost the first set of images of me cutting and seasoning the chicken so if you want to see that part, watch the video below.

Cut the chicken into serving size pieces (I go traditional and wash my chicken with lemon or lime juice and cool water – but it’s up to you to do this step) then season with the salt, black pepper, ketchup, Caribbean Green Seasoning, scotch bonnet pepper (no seeds if you’re concerned about the raw heat) and tomato. The ketchup and tomato will add a lovely balance with the acidity and help with a thick gravy at the end. Mix well and allow to marinate for a couple hours.

Get a heavy pot on a high heat, add the oil, then add the onion, shallot and 4 cloves of garlic (smashed) and cook for about 40 seconds to one minute on that high heat.

Add the curry powder and stir well to wet-toast and allow the spices which makes up the curry powder to bloom.

It will go darker and clump, then add the 1/3 cup of water and stir. Add the roasted geera (cumin) and Anchar Masala (check your local Caribbean grocery store) and stir well. With the heat still on high, that water will burn off (yes we MUST burn off that liquid) to the point you’re seeing the oil we started with at the bottom of the pot. Burning off that liquid will ensure we don’t get a ‘raw’ curry taste later on. Start adding the seasoned chicken to the pot and stir well to deglaze and coat.

After 5 minutes, you’ll see juices naturally spout – add the remaining garlic, turn the heat down to fully cook the chicken and place a lid on the pot. If you find that the liquid is burning off quickly, add about 1/2 cup of water to the pot.

After about 20-25 minutes later, taste for salt turn off the stove and top with parsley. As mentioned above, Shado Beni (culantro) or cilantro will be better than the parsley, but all I had was parsley this day.

For more gravy you may need to add a bit of water during the cooking process (watch the video below). If you use chicken pieces with bones, it may take more than 20-25 minutes to fully cook through.

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/

Meat & Poultry

Incredible Curry Beef With Potato.

May 27, 2020May 19, 20202 Comments

Curry Beef With Potato! Can Caribbean food get any better? Fork tender pieces of beef, potatoes falling apart to form a rich and thick gravy, the overall flavors of curry, herbs and the gentle kick of Caribbean Sunshine (scotch bonnet). Need I say more?

You’ll Need…

3 lbs stewing beef (cubed)
1/2 lemon (juice)
3/4 tablespoon salt
2 tablespoon Caribbean Green Seasoning
1 tomato (diced)
1/4 teaspoon black pepper
1 teaspoon Amchar Massala
1 tablespoon olive oil (for seasoning the beef)
1/4 scotch bonnet pepper (sliced thin)
2 tablespoon veg or olive oil
1 medium onion (diced)
6-8 cloves garlic (diced)
2 tablespoon curry powder
1/4 cup water
6 medium potatoes (cut into 1/4’s)
3 cups water
1-2 tablespoon chopped cilantro

NOTE! I used boneless beef, but pieces with bones will give you a better flavor to the dish. With that in mind I added some oil to the beef when I seasoned it, to compensate for the lack of fat. Additionally (important) If doing this recipe gluten free, please go through the complete 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. Use as much (or none) Scotch Bonnet as you like.

Cut the beef into 1-1.5 inch pieces and wash with lemon juice and cool water. Drain dry and season with the salt, black pepper, Caribbean Green Seasoning, scotch bonnet, olive oil (1 tablespoon), tomato and Amchar Masala. Stir well and allow to marinate for at least 1 hour. If you can’t source Amchar Masala, use roasted ground cumin.

Heat your pot (something heavy works best IMHO) on a medium flame, go in with the 2 tablespoon veg (or olive) oil, turn the heat down to low and add the onion and garlic. Cook on low for 2-3 minutes. As it cooks, add the curry powder to the 1/4 cup of water and stir to form a slurry (set aside).

Add the curry slurry to the pot (heat on medium now) and stir. Cook for about 3-4 minutes to cook off the rawness of the curry and to bloom the spices which makes up a good curry powder. It will go dark and start to clump.

Turn the heat to medium / high now and start adding the seasoned beef to the pot. Stir to coat and pick up the curry base we created. Yes, you can add the marinade to the pot too. In the same bowl you marinated the beef, add the water and stir (set aside for later).

Place a lid on the pot (once it comes to a boil), heat down to low and cook for about 10-12 minutes.

Remove the lid, crank the heat up to high to burn off all the liquid it would have sprouted naturally. It may take up to 5 -7 minutes to get back to the oil we started off with (at the bottom of the pan).

Add the potatoes and stir to coat. Then add the water we had reserved in the bowl. Bring to a boil, reduce to low, lid on and simmer for 45-50 minutes or until the beef is tender.

Taste for salt and adjust and get the gravy to the consistency you like (cook longer if it’s too thin). If the beef is not tender, you may need to cook on low for 30 minutes more. Add more water if necessary. Toss in the cilantro as you turn off the heat.

This curry beef with potato is an excellent way to put cheaper cuts of beef to use. Adding the potatoes is a means of stretching this dish to feed more people… something mom would do when we were kids and she had to feed the entire family.

Gluten Free Meat & Poultry

Peppery Geera (Cumin) Chicken Hearts.

May 27, 2025March 4, 2020Leave a Comment

While I’m no fan of geera (cumin), with a few adult beverages, crusty dinner rolls and good company, this dish hits the spot. Spicy, deep flavors of roasted cumin and tender morsels of meat, this is an excellent example of how we try to use the entire animal in the Caribbean.

You’ll Need…

1 1/2 lbs Chicken Hearts
1 heaping tablespoon Caribbean Green Seasoning
1 teaspoon salt
1/4 teaspoon Black Pepper
2 tablespoon Olive Oil
1/2 small Onion (diced)
3-4 cloves Garlic (smashed)
2 tablespoon Roasted Cumin – divided (ground)
1/2 teaspoon Cumin Seeds
2 Scotch Bonnet Peppers (divided) sliced and diced
2 tablespoon Cilantro

IMPORTANT! If doing this recipe gluten free please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Also be mindful to wear gloves and wash your hands with soap and water immediately after handing such hot peppers.

Cut each heart into two pieces, remove any fat and wash with cool water and the juice of a lime or lemon (not mentioned in the ingredients list unfortunately).

Lets now season with 1/2 teaspoon roasted cumin (powder), Caribbean Green Seasoning, black pepper, salt, onion, garlic and 1 scotch bonnet pepper. Mix and let marinate for about 1 hour, two hours would be even better.

Heat a pan (I used a heavy cast iron pan as I like the way I get a caramelized flavor at the end) on a medium flame and add the oil. Add the cumin seeds, turn the heat down to low so we don’t burn the cumin seeds. Add the remaining dry roasted powder cumin (geera) and cook for 3-5 minutes.

Turn the heat up to medium and add the seasoned chicken hearts, including the marinade. Stir to coat with the geera we cooked off earlier.

As it comes to a boil, it will sprout it’s own liquid. DON’T cover, cook on a med/low flame.

BTW, if you’ve not already guessed it, in the Southern Caribbean (anywhere where East Indians Indentured Laborers influence the culinary culture) you’ll find that Cumin is called Geera.

20 – 25 minutes later the liquid will burn off. Make sure the chicken hearts are completely rid of all liquid and you get that deep rich color and hopefully you can see the oil we started off with at the bottom of the pan. Fry-Dong as my mom say!

Top with the chopped cilantro (in the Caribbean Shado Beni / Chadon Beni / Culantro would be used) and add the remaining finely diced scotch bonnet pepper (or leave it out if you’re concerned about the raw heat). Keep the seeds for even more HEAT from the Caribbean Sunshine.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

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 curry

Curry Chicken With Butternut Squash.

The Ultimate Masala Chicken.

Incredible Curry Beef With Potato.

Peppery Geera (Cumin) Chicken Hearts.

The Ultimate Outdoor Curry Duck Recipe.

Amazing 20 Minute Curry Chicken With Spinach.

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