how to cook curry Archives | CaribbeanPot.com

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.

July 17, 2023June 26, 20231 Comment

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.

May 27, 2025April 24, 2023Leave a Comment

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).

February 23, 2023January 28, 20232 Comments

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.

May 27, 2025January 3, 20224 Comments

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.

May 27, 2025November 14, 20215 Comments

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/

Gluten Free Seafood

Curry Crab With Shrimp and Potatoes.

April 18, 2021April 4, 2021Leave a Comment

Here’s a classic Caribbean Seafood Curry which will not only excite the tastebuds, but one which will get even get those picky eaters eager to be at the dinner table. Succulent shrimp, tender potatoes and a gravy rich with crab flavor, without being overbearing. NO this does not need coconut milk (but I’ll leave that up to you).

You’ll Need..

3 ocean crabs (cleaned and cut in 1/4s)
1 – 1.5 lb shrimp (large 21-25)
1 1/2 tablespoon Caribbean Green Seasoning (divided)
3/4 tablespoon sea salt (divided) *adjust
1/2 teaspoon black pepper
1/2 teaspoon cumin seeds
6 medium potatoes (in 1/4)
3- 4 cups water
2 tablespoon olive oil
1.5 – 2 tablespoon Curry Powder
1 teaspoon ground roasted cumin (geera)
1 teaspoon Anchar masala
2 wiri wiri peppers
1 medium onion (diced)
6 cloves garlic (smashed)
1 medium tomato
2 tablespoon Shado beni (or cilantro)
* Juice of one lemon to wash the crab and shrimp

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, in the event there’s any ‘filler” in it. I used Yukon Gold potatoes as I love the texture it gets when it’s cooked and breaks down (to thicken the dish), but feel free to use any variety you like.

Wash the crab and shrimp (please devein) with cool water and the lemon juice and set aside.

Deep pan on medium flame, add the olive oil followed by the garlic, onion and wiri wiri peppers (any spicy pepper you like will work). Turn the heat down to low so we don’t burn the garlic. Add the cumin seeds and stir – heat still on low.

After 4-5 minutes, add the curry powder and stir. It’s will go darker, start clumping and release a lovely scent. This sort of wet toasting will allow the spices which makes up a good curry powder, to bloom. Add the black pepper at this point. Now turn the heat to medium, stir and add 1/4 cup water to the pot. Scrape to release anything stuck to the bottom of the pot.

As the water drys up, add the Anchar Masala and roasted cumin (geera) and stir well. Yes that’s even more wicked flavors right there.

Keep stirring and get rid of all the liquid. We’re hoping to see the oil we started with. Toss in the crab at this point followed by the 1 1/4 tablespoon of the Caribbean Green seasoning and 1/2 tablespoon of the salt. Mix well. Toss in the diced tomato, that acidity will help bring balance to the dish.

Go in with the potato, stir to coat, then add the rest of the water and bring to a boil (turn up the heat).

Season the shrimp with the remaining green seasoning and salt. Set aside.

Once the pot comes to a boil, reduce the heat and cook with the lid on (slightly ajar), until the potato is tender and start breaking down.

20 minutes later and the potatoes should be fully cooked. Using your spoon crush a few pieces of the potato to help thicken the gravy and turn the heat up if you have a lot of liquid, until you get a consistency you like (remember it will thicken as it cool).

Here’s where we’ll add the season shrimp to the pot, stir in well and cook for 1-2 minutes before you turn off the stove. Let the residual heat finish cooking the shrimp or we risk over-cooking the shrimp.

Taste for salt (you will need) and adjust accordingly. Toss in the shado beni (or cilantro), cover the pot and leave it for 3-4 minutes before serving.

You now have and iconic Caribbean Seafood Curry to enjoy with your family and friends. Serve with rice or 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/

Meat & Poultry

Curry Chicken With Butternut Squash.

May 27, 2025February 28, 2021Leave a Comment

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/

Gluten Free Meat & Poultry

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

Coconut Curry Rabbit.

May 28, 2025March 17, 2020Leave a Comment

Growing up on the islands this dish would never be a reality, since my brother had rabbits (among other animals and fish) as pets. However since moving to Canada and having access to rabbits at most grocery stores (without guilt of seeing them as pets), combined with my attraction to ‘game’, this dish is somewhat of a norm for me. Especially during the warmer months when I can use my outdoor wood burning stove in the back yard.

You’ll Need…

3 1/2 – 4 lbs rabbit
1 teaspoon salt
1/4 teaspoon black pepper
1 heaping tablespoon Caribbean Green Seasoning
1 tablespoon Cocopine Pimento Sauce (optional)
1 teaspoon Amchar Masalla (for seasoning)
1 scotch bonnet pepper (adjust)
8 cherry tomatoes (any tomato will work)
2-3 tablespoon veg oil
1 medium onion (diced)
4 cloves garlic (smashed)
2 heaping tablespoon curry powder
3/4 teaspoon amchar massala
2-3 tablespoon water (for making the curry slurry)
1 1/2 cup coconut milk
1 cup water
4-6 wiri wiri peppers (optional)
2-3 tablespoon cilantro (chopped)
* use ground roasted cumin if you cannot source the amchar massala

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 thickener). For the Cocopine Pimento Sauce, please check my friend Chef Barry Bartholomew at @Cheffinbar on Instagram.

Cut (small pieces), wash with lemon or lime juice and drain (how you’d normally wash meats). We’re using the entire rabbit (liver, heart and kidney).

Then season with salt, green seasoning, Caribbean green seasoning, coco pine sauce, anchar massala, scotch bonnet pepper, cherry tomatoes and black pepper. Mix well and marinate for about 3 hours in the fridge.

Today we’ll be using my outdoor wood burning stove, so it’s time to get that fire started. Basically you want a low heat to start. Heat the oil on a med/low flame then add the onion and garlic and cook on LOW for 2-3 minutes.

In the meantime mix the curry powder (use your fav), along with the remaining 3/4 teaspoon anchar massala with the water, to form a slurry. Now add that to the pot and mix well. This will help us bloom the spices which makes up the curry powder and ultimately cook-off that raw curry taste and texture.

The curry mixture will go darker in color, clump and you should burn off all that liquid.. until you can see the oil we started with. Now crank up the heat and go in with the seasoned rabbit (not the liver, kidney and heart – yet). Be sure to toss around well, to coat each piece of the rabbit with the curry base.

Bring to a boil (it will spring it’s own natural juices), then simmer for about 20 minutes on med/low. Be sure to stir occasionally. Do not cover the pot. Then crank up the heat to burn off that liquid – this step will give us the color we’re looking for and intensify the curry flavor of the completed dish.

Once it’s dry, add the coconut milk + water and bring to a boil. Then reduce to a gentle simmer, to allow us braise the rabbit until it’s tender.

1 hour and 30 minutes later, taste for salt and adjust to your liking, Burn off the gravy to the consistency you like and be sure to make sure it’s a tender as you like it. Now add the liver, heart and kidney and cook for a further 5 minutes. Then toss in the wiri wiri peppers, along with the chopped cilantro and you’re DONE!

Birds Eye Peppers (bird pepper) is a great substitute to the Wiri Wiri peppers or you can leave that out if heat is not your thing. If you’re based in the Caribbean and cannot source the cilantro (coriander), be sure to use Shado Beni (chadon beni or culantro)

The curry on it’s own is just magnificent, however should you have the ability to cook this over a wood fire – the taste is just INCREDIBLE! The smoke adds a lovely layer of flavor you can never achieve on the stove-top.

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

Gluten Free Vegetarian

Delightful Coconut Curry Seim.

February 9, 2020February 9, 20201 Comment

This was my first time planting Seim in my Canadian garden so as you can imagine I was very excited to not only make an awesome dish with it, but also share it with you all. While I did share a curry Seim recipe back in 2010 (I think), you’ll find subtle differences with this one.

You’ll Need…

1 1/2 lbs Seim beans
1/2 medium onion (diced)
1/4 habanero pepper (sliced thin)
1 1/2 tablespoon Curry Powder
2 tablespoon veg oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large cloves garlic (sliced or crushed)
1 pimento pepper (aka seasoning pepper)
1 teaspoon Caribbean Green seasoning
2 tablespoon coconut cream
3/4 cup water
4 medium potatoes (cut into pieces)

Important! If doing this recipe gluten free make sure you go though 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 can contain flour as a filler in some cases.

We’ve got to prep the Seim. Wash and drain them, then remove the outer rib with a pairing knife (watch the video below). After-which, cut each Seim into 1/2 (or smaller if you wish). Prep the other ingredients.

Heat the oil (you may also use coconut oil if you prefer) on a low heat, in a wide and somewhat deep pan. Then add the garlic and cook for about 30 seconds, then add the curry powder – stir! Maintain a low heat to bloom the spices which makes up the curry powder – it will go darker and clump. Cook for 3-4 minutes to cook off the rawness of the curry.

It’s now time to turn up the heat to med/high and add the prepped Seim. Stir well. We want to degalze the bottom of the pot and pick up all that curry goodness.

Now add the onion, habanero (any hot pepper you like), pimento pepper (optional as they’re almost impossible to find outside the southern Caribbean), black pepper, salt, Caribbean Green seasoning and coconut cream (use less water if using coconut milk – 1/2 cup coconut milk if that’s the case). Then go in with the water and stir well.

Add the potato pieces and bring to a boil. Then reduce the heat to a simmer, place the lid on and let it cook until tender and the water is burned off.

25 minutes later you will have everything tender, moisture gone and your kitchen will have the lovely aroma of a good vegan curry. Add the chopped tomato, stir and take off the heat. You’re done. Allow the residual heat to finish cooking the tomato.

Remember to taste for salt and don’t forget the golden rule – wash your hands with soap and water immediately after handling such hot peppers as Habanero. A tasty vegetarian curry that’s very unique in flavor from the Seim and it goes well with HOT Sada or Buss Up Shut roti.

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

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

how to cook curry

Amazing Curry Jingi (Chinese Okra).

Incredible Curry Tuna.

Outstanding Curry Chicken Hearts.

Curry Chickpeas (channa) With Potato (aloo).

Incredible Curry Chicken Breast.

Incredible Caribbean Curry Chicken With Potato.

Curry Crab With Shrimp and Potatoes.

Curry Chicken With Butternut Squash.

The Ultimate Masala (curry) Chicken.

Coconut Curry Rabbit.

Delightful Coconut Curry Seim.

Amazing 20 Minute Curry Chicken With Spinach.

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