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how to cook curry

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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!

Seafood

Incredible Curry Tuna.

1 Comment on Incredible Curry Tuna.

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.

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/

Gluten Free Vegetarian

Curry Chickpeas (channa) With Potato (aloo).

2 Comments on Curry Chickpeas (channa) With Potato (aloo).

While I’ve shared several recipes with potato and chickpeas over the years and yes, you have seen a version of this curry recipe on here. This will be the first time we’re doing this from ‘scratch’. In the previous version we used chickpeas (channa) from the can, with excellent results, but I wanted to share the traditional way with you.

You’ll Need…

2 cups dried chickpeas (soak in 4 cups water)
6 medium potatoes (1/4’s)
12-16 cups water (adjust)
1 heaping tablespoon Caribbean Green Seasoning
2 tablespoon Curry powder
1 tablespoon Anchar Masala
1 medium onion (diced)
6-8 cloves garlic
5 bird’s eye pepper
2 tablespoon olive oil | 1 teaspoon salt.
2 tablespoon chopped parsley

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 fillers. And remember to wash your hands with soap and water immediately after handling spicy peppers.

Place the dried chickpeas in a deep bowl and cover with water (not mentioned in the ingredient list) and allow it to soak for 4-6 hours. In my case I did it overnight. Make sure there’s about 1 inch of water above the dried chickpeas when you start. This step will help to quicken the cook time. Yes you can do this recipe with the aid of a pressure cooker, but I prefer to cook low and slow, plus we’re trying to stick to the traditional way of preparing this dish.

Let’s make a sort of slurry to start things off. In a bowl place the Curry Powder along with the Anchar Masala (use 1 teaspoon of ground roasted cumin if you cannot source the Anchar Masala), the Caribbean Green Seasoning and 3/4 cup water. Give this a good mix!

Heat the olive oil in a deep pot on a medium flame, pour in the curry slurry we created and turn the heat down to low. We want to gently cook the curry to allow all the spices which makes up a good curry powder, to bloom.

Let it cook on that gentle heat for 5 minutes, then crank-up the heat to HIGH to burn off all that liquid.

As you start seeing the oil we started with, take the heat all the way back down to low. Now add the onion, garlic and pepper (in my case I used birds eye pepper, but you can add any spicy pepper and in the amounts you like). Stir to mix well. Remember, the heat is on low.

Rinse the soaked chickpeas a couple times with cool water, drain and place in the pot now.

Also add in the potatoes (yea I like them in big pieces so as they cook and start falling apart, some will still keep their shape and add texture to the dish). Stir well to coat everything in that curry niceness we created.

It’s now time to add the salt and cover everything with water, then crank up the heat to medium/high to bring it to a boil. I used between 13-15 cups of water in cooking, as I stared with 12 cups but added more as it slowly cooked. This is a BIG batch of curry, so feel free to freeze the leftovers.

As it comes to a boil, lower the heat to a simmer and place the lid of the pot on, but slightly ajar. Cook for an hour and 15 minutes. Add more water if necessary. Providing the channa is soft, it’s time to adjust the salt to your own liking.

To thicken things, I used my potato masher to smash a bit of the chickpeas, but do keep in mind that as the pot cools it will thicken naturally.

Typically you’d toss in chopped shado beni (chandon beni aka culantro) or cilantro, but in my case all I had was parsley on hand.

So there you have it, channa and aloo from scratch, an iconic veg or vegetarian curry, which is guaranteed to delight your tastebuds.

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 Chicken Breast.

4 Comments on Incredible Curry Chicken Breast.

Dry, Bland and “Like Rubber“! A few words the average Caribbean person will use to describe curry (curried) chicken breast (white meat). And while there’s some truth to this, I’m here today to change that forever.. with a few simple steps.

You’ll Need…

3-4 lbs chicken breast (no skin nor bones)
1 teaspoon salt (adjust)
2 tablespoon Caribbean Green Seasoning
1/2 medium onion (diced)
6 cloves garlic (smashed)
2-3 tablespoon olive oil
1 1/2 – 2 tablespoon curry powder
1 teaspoon ground roasted cumin (geera)
1 teaspoon Anchar Masala
3 cups water
2 medium tomatoes (diced)
2 tablespoon cilantro (chopped)
1/2 teaspoon black pepper

  • 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 have flour as a filler. I find using a heavy pan (like cast iron) gives you better results. I also like cooking this dish outdoors (the strong scent indoors can last a long time).

Heat the oil on a medium flame. Then add the onion and garlic, turn the heat down to low and cook for 3 minutes. Then add the Caribbean green seasoning and stir well. Typically you’d season the chicken with the Caribbean Green seasoning, but we’re doing things differently. After 3 minutes after adding the Green Seasoning, add the curry powder and stir well.

The curry will go darker as we cook it (heat still on low). After 4 minutes add the diced tomato, this will help give you a thick gravy at the end, PLUS the acidity will help balance the overall flavor of the curry. Stir well, then add the water.

Turn the heat to medium to bring it to a boil. As you start seeing little bullbles, add the black pepper, salt, anchar masala and geera.

Turn the heat down to med/low and simmer for about 8-10 minutes. Toss in the peppers (whole). Feel free to make it spicy by using a more SPICY pepper.

The liquid will reduce by about a third, add the pieces of chicken breast (2 inch pieces) and stir well to coat with the curry sauce.

Cook for 7-10 minutes as we don’t want to make the chicken dry. Turn off the heat, toss in the cilantro to finish things off. Or if you have fresh Shado Beni (culantro), use that instead of the cilantro.

Remember to taste for salt and adjust to your liking. Note! If you break the peppers it will make the dish spicy.

Now you know! Dry and bland curry chicken breast are a thing of the past. The trick is to create a delicious curry gravy and to add the chicken breast near the end, so you never over-cook it. 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/

Gluten Free Meat & Poultry

Incredible Caribbean Curry Chicken With Potato.

5 Comments on Incredible Caribbean Curry Chicken With Potato.

No you’re not seeing double! If you’ve been following my culinary exploits here from day one, you would have seen me share a similar Curry Chicken With Potato (aloo) recipe about 8 years ago. And while that recipe is timeless, the google indexing bots are no longer as kind to the website, so if you were do do a search online you’ll never find that classic (original) recipe.

You’ll Need…

3-4 lbs chicken
3/4 tablespoon salt (adjust)
1/2 teaspoon black pepper
3 tablespoon Caribbean Green Seasoning (divided)
3 tablespoon olive oil
1 medium onion (sliced)
5-8 cloves garlic (smashed)
1/2 scotch bonnet pepper
5 1/2 cups water (divided)
2 heaping tablespoon curry powder
1 teaspoon roasted geera (cumin)
1 teaspoon anchar masala
5 medium potatoes (cut into 1/4’s)
3 tablespoon chopped cilantro

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 – read the label if you don’t make your own. I used an extra Habanero pepper (floated) in this dish as I enjoy my curry very spicy.

Watch the video below to see how I broke down a whole chicken for this recipe. Feel free to use thighs or drums if that is what you have on hand or prefer using. Additionally, you may use chicken breast, but IMHO you get better results with bone in/ dark meat.

Season the chicken with the salt, black pepper and 2 tablespoon of the Caribbean Green Seasoning. Stir well and allow to marinate for a couple hours in the fridge.

Heat your deep pot on a medium flame and add the oil. Followed by the onion, garlic and scotch bonnet pepper. Turn the heat down to low and gently cook for 2-3 minutes.

Add the remaining Caribbean Green Seasoning and stir. 30 seconds later add the curry powder and mix well.. heat still on low please. This step will toast the curry powder and bloom the spices which makes up the curry powder.

4 Minutes later, crank the heat to high and add 1/2 cup water, stir and then add the Geera and anchar masala (you can get this on amazon or your local Caribbean market – or double up on the roasted geera aka cumin). The goal here is to do two things. 1 Cook out the rawness of the curry and 2. to burn off the water we added to intensify the flavor of the curry base.

It will go dark, thick and perfume the kitchen with all the curry niceness. As soon as all the liquid is gone and you can see the oil we started with, add the seasoned chicken and stir well to coat each piece.

Bring to a boil (about 3-4 minutes), turn the heat down to medium and cover the pot. In the same bowl you marinated the chicken swish around the 5 cups of water and set aside for now.

After 4 minutes with that lid on, you’ll notice a lot of liquid sprouted. Turn the heat back up to high and burn off that liquid to intensify the overall flavor of the curry. (lid off).

3-4 minutes on high and the liquid should be gone. Add the potato, stir and add the 5 cups of water to fully cook the chicken and get the potatoes tender and falling apart.

As soon as it comes to a boil, turn the heat down to a rolling boil, lid on (slightly ajar) and allow it to cook for about 20 minutes or until the potatoes are tender. This is where I floated the Habanero pepper (not mentioned in the ingredient list) .. if you do, you can break it later on as I did, to release the fury or don’t break to get the flavor of the oil on the outside of the pepper and not the raw heat.

Here is where you’ll taste it for salt and adjust to your liking. Also, you can (up to you) use your spoon to crush some of the potato pieces to help thicken the gravy.

I allowed the pot to go for 4 minutes with the lid off and then it was time to turn off the stove, toss in the cilantro (better if you have shado beni) and get ready for an incredible curry dish. IMPORTANT! If it looks runny, please note that it will thicken up as it cools down.

Back to using chicken breast… be sure to check out my Curry Chicken Breast video if you like white meat and you don’t want dry, bland and tough curry chicken without bones and dark meat.


Serve with hot steaming rice or your favorite Roti! 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/