Non Vegetarian Archives | Page 3 of 4

Craving a show-stopping classic? Try Whole Roasted Chicken with Herb Butter—perfect for weekend family dinners or holiday feasts. A herbaceous butter rub under the skin keeps every bite juicy, while fresh sage, rosemary, thyme, and scallions add depth. This roast delivers old-school comfort with refined flavor.

Ingredient Guide

Whole Chicken: Skin-on bird ensures roast dinner authenticity and golden skin.
Salt: Key to well-seasoned, flavorful meat and crispy skin.
Black Pepper: Adds grounding warmth.
Olive Oil: Helps the herb butter spread and promotes browning.
Parsley: Provides fresh brightness.
Sage, Rosemary, Thyme: Classic herbs that infuse the roast with savory aroma.
Garlic: Enhances savory depth when rubbed under the skin.
Scallions: Liven the cavity for added flavor infusion.

Shopping Made Easy

Choose a 4–5 pound chicken with skin for best roasting results.
Fresh herbs elevate flavor; grab a mix of sage, rosemary, and thyme.

Cooking Notes from the Kitchen

Loosen the skin gently to rub herb butter directly onto meat for deep flavor.
Preheat oven to 400 °F (200 °C) and roast uncovered for a juicy core and crisp exterior.
Baste every 15 minutes with pan juices if not using foil.
Broil for 3 minutes at the end to enhance skin crispness, then rest for 5–10 minutes before carving.

Looking for a quick weekday option? Try this Quick Herb-Rubbed Chicken Legs for simpler prep and faster cooking.

Whole Roasted Chicken with Herb Butter

A simple, oven-roasted chicken infused with island herbs and golden, crispy skin.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Festive & Holiday Recipes

Cuisine Fusion

Servings

Ingredients

4 tablespoons olive oil
1 tablespoon parsley chopped
1 tablespoon sage chopped
1 tablespoon rosemary chopped
1 tablespoon thyme leaves
2 cloves garlic crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 whole chicken 4-5 lb
4 sage leaves
2 sprigs rosemary
2 stalks scallions
4 sprigs thyme

Instructions

Preheat oven to 400 °F (200 °C).
Clean the chicken and trim away excess fat.
In a small bowl, combine olive oil, chopped parsley, sage, rosemary, thyme, and garlic to create an herb-garlic oil.
Loosen the skin over the chicken breast and thighs, then spread half of the herb-garlic oil under the skin. Rub the remaining herb-garlic oil over the outside of the chicken.
Stuff the cavity with whole sage, rosemary, thyme, and scallions.
Place the bird on a roasting rack set inside a roasting pan. Roast uncovered for 1 hour 20 minutes, basting every 15 minutes with pan juices.
Broil for 3 minutes to crisp the skin, watching carefully to prevent burning.
Tent with foil and let rest for 5–10 minutes before carving.

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Curry Stewed Chicken Wings in a red pot on the stove

Featured Festive & Holiday Recipes Jamaican

Curry Stew Chicken Wings

January 7, 2026May 8, 2025Leave a Comment

These Curry Stew Chicken Wings bring together two of Trinidad and Tobago’s best flavor techniques: curry seasoning and that iconic caramelized stew base. You get juicy, fall-apart chicken coated in a rich, golden sauce with all the bold heat, spice, and island flavor we crave. Whether you’re a seasoned Trini cook or just learning how to make curry stew the right way, this dish brings the real deal. If you’re looking for how to make Trinidad curry stew chicken or want a flavorful wing dish with an island twist, this one’s for you. It’s hands-down my favorite way to enjoy wings—sorry Buffalo.

Ingredient Guide

Chicken Wings: Cut into drumettes and flats for even cooking; discard or reserve tips for stock.
Curry Powder: Use a Trinidad-style curry blend for authentic flavor; this is the “curry” part of curry stew.
Tomato : Adds sweetness and body to balance the spice.
Onion Provides a classic flavor base and aroma.
Ginger: Brings bright, spicy undertones to balance the deep stew flavors.
Caribbean Green Seasoning: Packs herbaceous punch; homemade or bottled works great.
Salt & Black Pepper: Essential seasonings; adjust salt to taste at the end.
Tomato Ketchup: Adds color and mild sweetness; traditional in many Caribbean stews.
Scotch Bonnet Pepper: For bold heat; use whole, chopped, or omit based on preference.
Grapeseed Oil: Chosen for high smoke point, but any neutral oil works.
Golden Brown Sugar: Caramelizes to create the stew base; watch carefully to avoid bitterness.
Scallions: Fresh finishing touch; use white and green parts.
Celery Leaves: Offers clean, herbaceous finish; sub with parsley if needed.
Water: Forms the gravy and carries the curry and stew flavors throughout.

Shopping Made Easy

Look for fresh chicken wings and trim to your liking—discard tips or freeze for broth.
Caribbean curry powder can be found in West Indian markets or international aisles.
Use grapeseed, canola, or sunflower oil to handle the high heat of the stew step.
Golden brown sugar helps develop color and flavor without burning too fast.
Scotch bonnets can be replaced with your favorite hot pepper or left out for a milder dish.

Cooking Notes from the Kitchen

Always watch your sugar during the caramelizing step—it should turn amber, not black.
Marinate the wings for at least 2 hours for deeper flavor, but you can cook immediately if needed.
The chicken will release juices—reduce fully before adding water to intensify flavor.
If your pot dries too quickly or wings are large, use extra water to finish cooking without burning.
This dish thickens as it cools, so judge the gravy thickness accordingly.

What’s the difference between curry stew and stew chicken?

Curry stew is seasoned with curry powder before the stewing (caramelized sugar) step. Stew chicken skips the curry.

Can I use other cuts of chicken?

Yes, bone-in thighs or drumsticks work well. Adjust cook time based on size.

Is this dish spicy?

It can be! Scotch bonnet adds heat. Adjust or omit based on your spice tolerance.

How do I avoid bitter stew?

Watch the sugar carefully. Only add chicken once it turns amber—not black.

Curry Stew Chicken Wings

A Trinidadian classic that blends bold curry flavor with deep caramelized stew, all wrapped around juicy chicken wings.

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Prep Time 15

Cook Time 35

Total Time 50

Course Festive & Holiday Recipes

Cuisine Jamaican

Servings

Ingredients

3 pounds chicken wings trimmed, cut into flats and drumettes
2 tablespoons curry powder
1 medium tomato diced
1 medium onion diced
1 tablespoon ginger grated
2 tablespoons Caribbean Green Seasoning
3/4 teaspoon salt adjust to taste
1/2 teaspoon black pepper
1 teaspoon tomato ketchup
1 Scotch Bonnet pepper optional, seeds removed for less heat
1 1/2 tablespoons grapeseed oil or any neutral oil
1 1/2 tablespoons golden brown sugar
2 scallions chopped
1 tablespoon celery leaves chopped
2-3 cups water

Instructions

In a large bowl, season chicken wings with curry powder, tomato, onion, ginger, green seasoning, salt, pepper, ketchup, and scotch bonnet. Mix well. Marinate for 2 hours or more in the fridge.
In a heavy pot over medium-high heat, add oil and brown sugar. Let sugar melt, froth, and turn amber.
Carefully add seasoned wings to pot. Stir well to coat with caramel.
Lower heat to medium-low. Cover and cook for 5–7 minutes.
Remove lid, raise heat, and cook until all natural liquid evaporates and oil is visible.
Place the lid back on slightly ajar and let it cook on a roiling boil for another 10 minutes.
Reduce to rolling simmer, cover slightly, and cook 20 minutes. Add more water if needed.
Taste and adjust salt. Simmer uncovered 4 minutes more to thicken gravy if desired.
Finish with chopped scallions and celery leaves. Serve hot.

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Ginger Chicken with Green Beans on a red serving dish

Featured Festive & Holiday Recipes Soups & Stews Trinidadian

Caribbean Ginger Stewed Chicken with String Beans

January 7, 2026May 8, 2025Leave a Comment

This Caribbean Ginger Stewed Chicken with String Beans is a one-pot comfort dish straight from the islands. It brings together two Caribbean classics—stewed chicken and crisp string beans, united by bold ginger, green seasoning, and caramelized sugar. This version builds on the memories of Monday dinners when mom would transform leftovers into something fresh and vibrant. The ginger adds subtle warmth, while the brown sugar stew base gives the dish its signature golden color. Serve it over rice or with hot sada roti and you’ll see why this is still one of my favorite ways to prepare chicken.

Ingredient Guide

Chicken: Bone-in drumsticks and thighs are best for flavor and tenderness during stewing.
String Beans: Also known as Bodi or yard beans; crisp, earthy, and perfect for simmering.
Caribbean Green Seasoning: A fresh blend of herbs that infuses the dish with savory depth.
Onion: Diced and used to build aromatic base flavor.
Scotch Bonnet Pepper: Adds heat and tropical aroma—use sparingly or leave whole to control spice.
Tomato Ketchup: Adds sweetness and acidity that balances the stew.
Ginger: Brings warmth and a peppery undertone that complements the sugar-based stew.
Worcestershire Sauce: Offers a savory umami layer to the chicken.
Vegetable Oil: Used to caramelize sugar and sauté aromatics.
Brown Sugar: Essential to create the stew’s caramelized base.
Grape Tomatoes: Added at the end for freshness and acidity.

Shopping Made Easy

Use bone-in chicken for the best texture and deeper flavor in the stew.
Look for fresh string beans or long Bodi at Caribbean or Asian groceries.
A ripe scotch bonnet adds signature heat—remove seeds to mellow it.
Use brown sugar, not white, to create the stew’s authentic color and flavor.
Caribbean green seasoning can be homemade or store-bought; it’s a staple for seasoning meat.

Cooking Notes from the Kitchen

Stew the chicken in caramelized sugar for deep color and flavor—watch closely to avoid burning.
Julienne ginger adds bursts of flavor throughout, or grate it for a more subtle infusion.
Add the string beans after searing the chicken so they hold their shape and don’t overcook.
Deglazing the pot with marinade water adds back all those flavorful bits.
Add tomatoes at the end for brightness and to avoid over-softening.

Caribbean Ginger Stewed Chicken with String Beans

A rich and savory one-pot chicken dish infused with ginger, caramelized sugar, and tender string beans.

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Prep Time 20

Cook Time 40

Total Time 1

Course Festive & Holiday Recipes, Soups & Stews

Cuisine Trinidadian

Ingredients

3 lbs chicken cut into 1 1/2-inch pieces
1 lb string beans cut into 1–1 1/2-inch pieces
1 tablespoon Caribbean Green Seasoning
1/4 teaspoon black pepper
3/4 teaspoon salt adjust to taste
1/2 onion medium; diced
1/2 Scotch Bonnet pepper whole or sliced
1 tablespoon tomato ketchup
1 1/2 inch ginger julienned
1 teaspoon Worcestershire sauce
1 teaspoon vegetable oil
1 tablespoon brown sugar
1 cup water
6 grape tomatoes whole or halved

Instructions

Clean the chicken, remove any fat and skin, then cut into 1-inch pieces.
Season chicken with salt, pepper, green seasoning, ketchup, onion, Worcestershire, and ginger. Set aside to marinate.
Heat oil in a heavy pot over high heat. Add brown sugar and stir until frothy and amber.
Quickly add seasoned chicken. Stir well to coat in caramelized sugar.
Reduce heat to medium, cover, and cook for 5–8 minutes to release natural juices.
Remove lid and increase heat. Cook until all liquid evaporates and oil reappears.
Add string beans and stir to combine.
Swish 1 cup water in marinade bowl and pour into pot. Bring to a boil.
Reduce to a rolling boil and cook uncovered for 15 minutes or until chicken and beans are tender.
Add grape tomatoes in the last 3 minutes.
Serve hot. The perfect combo for this, besides hot Sada Roti, is hot rice. Steamed, boiled or done in your favorite way. Enjoy!

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Featured Trinidadian

Curry Chicken with Potato and Spinach (Trinidadian)

January 7, 2026May 5, 2025Leave a Comment

This Curry Chicken with Potato and Spinach is a beloved Caribbean comfort dish in my home, especially when served with buss-up-shut roti for scooping up that rich, flavorful sauce. Rooted in Trinidadian cooking, this easy one-pan curry brings together nurturing spices like geera (cumin), anchar masala, and fiery Scotch bonnet.

The addition of pre-boiled potatoes and fresh baby spinach guarantees satisfying texture and vibrant color. Whether you’re searching for a Trinidad curry chicken recipe or a comforting meal that blends veggies and protein effortlessly, this dish delivers every time. It’s ideal for weeknight dinners, family gatherings, or whenever you want a little island warmth in your kitchen.

Ingredient Guide

Chicken: Bone-in leg pieces with back offer maximum flavor and richness in curry dishes.
Olive Oil: Used to sauté the aromatics and curry powder; any neutral oil can be substituted.
Garlic: Builds deep flavor when paired with curry and cumin seeds; use fresh for best results.
Black Pepper: Enhances the heat and earthiness of the spice blend.
Cumin (Geera) Seeds: A classic base note in Trinidadian curries, toasted lightly for flavor.
Anchar Masala: A tangy, earthy spice mix found in West Indian shops; sub with ground cumin if needed.
Salt: Balances flavors and seasons the chicken and potatoes; adjust to taste.
Onion: Adds sweetness and body to the curry base; dice fine for even cooking.
Scotch Bonnet Pepper: Adds authentic Caribbean heat; control spice by adjusting amount or removing seeds.
Curry Powder: Use a Madras-style blend for bold flavor; essential for the curry profile.
Caribbean Green Seasoning: A fresh herb paste that boosts depth; use homemade or bottled.
Water: Used for both deglazing and simmering; helps adjust gravy thickness.
Potatoes: Pre-boiled to ensure they hold shape while softening into the sauce.
Baby Spinach: Stirred in at the end to add freshness, color, and mild flavor.

Shopping Made Easy

Use bone-in chicken pieces (legs + backs) for the best flavor and texture.
Pre-boil potatoes to ensure optimal consistency and to speed up cooking.
Anchar masala is available at West Indian markets; substitute with ground dry-roasted cumin if needed.
Scotch bonnet brings authentic Trinidad heat; remove seeds if you prefer it milder.
Caribbean green seasoning is perfect for depth; bottled or fresh versions both work.

Cooking Notes from the Kitchen

Scrape and sauté the curry base with water to eliminate raw powder taste.
Pre-boiling potatoes ensures they’re tender without overcooking the chicken.
Spinach wilts quickly—add it last to preserve freshness and color.
Adjust gravy thickness at the end by simmering uncovered or leaving it slightly saucy for scooping.
Serve with warm roti or rice; this curry is best when dipped and shared!

Can I skip pre-boiling the potatoes?

Yes, but cook them directly in the curry and simmer longer, just check for doneness.

What’s the role of anchar masala?

It adds depth and tang—use ground dry-roasted cumin if you don’t have it.

Is this dish spicy?

It’s medium-hot with the Scotch bonnet. Remove seeds or reduce the pepper for milder flavor.

Curry Chicken with Potato and Spinach (Trinidadian)

A hearty Caribbean one-pan curry of tender chicken, potatoes, and spinach set in flavorful gravy perfect for roti or rice.

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Prep Time 15

Cook Time 20

Total Time 35

Cuisine Trinidadian

Ingredients

3 lbs chicken legs with back, cut into pieces
3 tablespoons olive oil
6 cloves garlic smashed
1/2 teaspoon black pepper
1/2 tablespoon cumin geera
1 teaspoon anchar masala
3/4 tablespoon salt adjust to taste
1/2 onion medium, diced
1 Scotch Bonnet pepper chopped, optional
1 1/2 tablespoons curry powder
2 tablespoons Caribbean Green Seasoning
1/2 cup water for deglazing curry base
4 potatoes large, pre-boiled, cut into 1/4s
2 cups water
1/4 lb baby spinach roughly chopped

Instructions

Peel, chop, and boil potatoes in salted water until about 80% done (10 minutes). Drain and set aside.
In a wide pan, heat olive oil over medium heat. Add onion, garlic, cumin seeds, black pepper, and Scotch bonnet. Sauté for 3 minutes.
Stir in Caribbean green seasoning and cook for 2–3 minutes.
Add curry powder and cook 3 minutes. Add 1/4 cup water to deglaze, scraping up any bits. Cook another 3–4 minutes.
Increase heat to medium-high and add chicken pieces. Stir to coat with curry base. Add salt.
After 3 minutes, add pre-boiled potatoes and spinach, then 2 cups water.
Bring to a boil, reduce to a rolling boil, and cook for 10 minutes until chicken is cooked through.
Taste and adjust salt. Simmer uncovered if you want a thicker gravy.
Serve hot with roti, rice, or bread.

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Featured Jamaican Rice & One-Pot Soups & Stews Trinidadian

Ultimate Slow Cooker (CrockPot) Curry Goat

January 7, 2026May 5, 2025Leave a Comment

Caribbean curry goat is a beloved dish across the islands, known for its bold spices, tender meat, and vibrant flavor. With busy weekdays in mind, I created this slow cooker curry goat recipe to give you the same rich Caribbean flavor without needing to stay over a stove. Cooking curry goat in the crockpot means you can come home to a comforting, fall-off-the-bone dish that brings back all the flavors of a traditional Sunday lunch.

This Ultimate Slow Cooker (Crockpot) Curry Goat features goat meat slowly simmered with Caribbean green seasoning, Madras-style curry powder, allspice berries, thyme, and Scotch Bonnet for added heat. Potatoes help stretch the dish and absorb the spiced gravy, making this perfect for feeding a crowd or meal prepping. Serve with rice, roti, or even bread to soak up every drop of that golden curry sauce.

This is your go-to recipe when you want an authentic Caribbean curry with minimal hands-on time. Whether you’re from Trinidad, Jamaica, or anywhere across the diaspora, it’ll take you home in one bite.

Ingredient Guide

Goat: Bone-in cuts give deeper flavor during slow cooking.
Potatoes: Help bulk up the dish and soak in the curry; cut in large chunks to hold their shape.
Scotch Bonnet Pepper: Use sliced for heat or whole to control spice level.
Caribbean Green Seasoning: A fresh herb paste essential for Caribbean depth of flavor.
Curry Powder: Choose Madras-style Caribbean blends for authentic taste.
Onion: Adds sweetness and body to the gravy.
Thyme: Earthy herb that pairs beautifully with curry and goat.
Garlic: Classic aromatic base with curry and goat.
Ginger: Adds a peppery, slightly sweet note; slice or grate based on preference.
Pimento (Allspice) Berries: Infuse warmth and depth during long cooking.
Tomato: Adds acidity to balance the richness of the goat.
Salt and Black Pepper: Basic seasoning to bring it all together.
Scallions: Finish the dish with fresh, sharp onion flavor.
Water: Helps create a saucy curry base.

Shopping Made Easy

You can usually request pre-cut bone-in goat meat from Caribbean or African butchers.
Caribbean green seasoning is available premade in some West Indian grocery stores or easy to make at home.
Pimento berries may be labeled as whole allspice; find them in the spice aisle or international section.
Madras curry powder is often sold in Caribbean or Indian food stores; avoid sweet or generic blends.

What makes Caribbean curry goat different?

Caribbean curry goat uses bone-in goat, green seasoning, and Madras-style curry powder for a uniquely herbaceous, peppery, and bold flavor unlike Indian or Thai curries.

Can I substitute lamb for goat?

Yes, lamb is a great substitute and works well with the same seasonings and slow cooking method.

Do I need to brown the meat first?

Not in this slow cooker version. The long cook time infuses flavor deeply without searing, but you can if you prefer the added color and richness.

How do I reduce the spice level?

Leave the Scotch Bonnet whole and remove before serving, or omit entirely if you’re spice-sensitive.

Cooking Notes from the Kitchen

Use large potato chunks so they don’t fall apart in the long cook.
Always skim the surface fat from goat meat to avoid a greasy gravy.
Crushing a few potato chunks at the end helps thicken the sauce naturally.
Don’t pour rendered goat fat down your sink; dispose in the trash.

Ultimate Slow Cooker (CrockPot) Curry Goat

Classic Caribbean curry goat adapted for slow cooking, tender, spiced, and perfect for busy days.

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Cook Time 5

Total Time 5

Course Rice & One-Pot, Soups & Stews

Cuisine Jamaican, Trinidadian

Servings

Ingredients

3 pounds goat bone-in, cleaned and trimmed
4 large potatoes cut into quarters
1 Scotch Bonnet pepper sliced or whole
2 tablespoons Caribbean Green Seasoning
2 tablespoons curry powder
1 large onion diced
5 sprigs thyme
4-6 cloves garlic smashed
3-5 pieces ginger thinly sliced
8 pimento berries whole
1 tomato large; diced
3/4 tablespoon salt
1/4 teaspoon black pepper
2 scallions chopped
2 tablespoons water

Instructions

Add all the ingredients to the slow cooker. Stir well to combine everything evenly. Set the slow cooker on low and cook for 5 hours.
After 4.5 hours, check for doneness. Skim off any surface fat using a spoon or paper towel. Remove Scotch Bonnet if used whole.
Taste and adjust salt. To thicken, mash a few pieces of potato or cook uncovered for 20–30 minutes more.
Top with fresh chopped cilantro before serving.

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Chicken and green beans on a blue and white serving dish

Featured Fusion Rice & One-Pot

Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce

January 7, 2026May 5, 2025Leave a Comment

This Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce takes inspiration from Chinese-Caribbean kitchens and brings it to your home with bold, flavorful dishes. Crisp-tender string beans are blanched for vibrant color and then stir-fried with savory ground chicken, aromatic ginger and garlic, a touch of bird’s eye pepper, and finished with hoisin and dark soy sauce.

It’s a fast, easy weeknight recipe infused with tropical flair and just enough heat to delight your taste buds. Serve over rice or alongside Asian-style noodles for a satisfying meal that’s as colorful as it is delicious.

Ingredient Guide

String Beans: Brighten the dish with crunch and vibrant green color.
Ground Chicken: Lean protein that quickly absorbs the savory sauce.
Vegetable Oil: Ensures even browning and prevents the chicken from drying out.
Ginger: Adds understated warmth, aroma, and freshness.
Garlic: Builds a savory base that complements both chicken and beans.
Bird’s Eye Pepper: Introduces heat and island-style spice—adjust to taste.
Hoisin Sauce: Brings sweet, umami depth and rich glaze to the stir-fry.
Dark Soy Sauce: Offers deeper color and complex salty-sweet flavor.
Sesame Oil: Provides a delicate nutty aroma with just a few drops.
Chinese Cooking Wine: Enhances savory notes; substitute with dry sherry if preferred.
Salt: Enhances overall flavor—use sparingly due to sauce’s salt content.

Shopping Made Easy

Find hoisin and dark soy sauce in the international aisle or at an Asian grocer.
Bird’s eye peppers may be labeled Thai chilies—use less for milder spice.
Chinese cooking wine is sometimes called Shaoxing wine—choose a standard non-salty variety.
Ground turkey or tofu are excellent alternatives if you’d like to skip chicken.

What makes this stir-fry spicy?

The bird’s eye pepper and dark soy sauce create a flavorful heat—not overpowering, but definitely noticeable. Adjust the pepper amount or omit for mild heat.

Can I make this without hoisin sauce?

Yes, you can substitute with oyster sauce or extra soy sauce. Hoisin lends a sweet-savory glaze, so it’s ideal but not essential.

Why blanch the green beans first?

Blanching locks in their bright color and keeps them crisp-tender even after stir-frying—no mushy veggies here.

What if I don’t have cooking wine?

You can skip it or use a splash of dry sherry or mirin as a substitute.

Cooking Notes from the Kitchen

Blanching vegetables before stir-frying ensures even doneness and rich color.
Breaking up ground chicken helps create browned bits and texture.
Add sauces gradually to build a balanced glaze without over-saturating.
Cook on high heat at the end to develop slight crisp edges for flavor and texture.

Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce

A fast, flavorful, and slightly spicy stir-fry that bridges Asian and Caribbean kitchens.

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Prep Time 10

Cook Time 15

Total Time 25

Course Rice & One-Pot

Cuisine Fusion

Ingredients

1 pound string beans trimmed
1/2 pound ground chicken
2 tablespoons vegetable oil
1 tablespoon ginger diced
2 cloves garlic large; diced fine
2-3 Bird’s Eye peppers diced
1 tablespoon hoisin sauce
1 1/4 tablespoons dark soy sauce
2-4 drops sesame oil
1 tablespoon Chinese cooking wine
1/4 teaspoon salt

Instructions

Bring a pot of water to a boil and blanch the string beans for 2–3 minutes. Immediately transfer to ice water to stop cooking and preserve color. Drain and set aside.
Heat vegetable oil in wok or pan over medium heat. Add ground chicken and cook 5–7 minutes, breaking it up until browned.
Reduce heat to low and stir in garlic, ginger, and bird’s eye peppers. Cook for 3 minutes to release flavors.
Stir in hoisin sauce, dark soy sauce, sesame oil, and cooking wine. Cook another 2–3 minutes until sauce is fragrant.
Increase heat to medium-high, add blanched beans, and toss thoroughly. Season with salt and cook for 4–5 minutes, until beans are crisp-tender and coated.
Serve hot over rice or noodles.

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Featured Trinidadian

Curry Chicken with Bodi (Yard Beans)

January 7, 2026May 2, 2025Leave a Comment

This Curry Chicken with Bodi brings together juicy chicken pieces and earthy Caribbean yard beans (bodi/bora) simmered in a fragrant curry base of cumin, Scotch bonnet, and green seasoning. Full of island character and ideal for pairing with rice or hot roti, this dish is a beloved staple from my childhood. Whether you grew up with bodi or you’re discovering yard beans for the first time, this one-pot meal offers comfort, warmth, and vibrant flavor, perfect for weeknights or weekend dinners.

Ingredient Guide

Chicken: Bone-in chicken pieces (legs, thighs, or a mix) add rich flavor and body to the curry. Cut into medium chunks for even cooking and better texture.
Caribbean Green Seasoning: A fresh blend of herbs like thyme, scallion, parsley, and culantro. This seasoning forms the flavor base of many Caribbean dishes.
Salt: Enhances the natural flavors of the chicken and balances the spices.
Black Pepper: Adds mild heat and earthy depth to the seasoning mix.
Scotch Bonnet Pepper (optional): Used sparingly for a vibrant Caribbean heat. Adds fruity, intense spice—optional based on heat preference.
Vegetable Oil: Used for sautéing the aromatics and curry powder. A neutral oil prevents flavor interference.
Curry Powder: The heart of the dish’s flavor. Typically includes turmeric, coriander, cumin, and fenugreek. Caribbean-style blends give it authentic depth.
Cumin Seeds (Geera): Toasted in oil to release a nutty, earthy aroma that complements the curry spices.
Shallot (or Small Onion): Adds sweetness and mild pungency to the base. Can be substituted with regular onion.
Garlic: Provides bold savory flavor and depth. Used early to infuse the oil and curry.
Bodi (Yard Beans or Bora): Long, thin green beans commonly used in Caribbean and Asian cuisine. Slightly chewy with a green bean-like flavor. Adds texture and nutrition.
Water: Helps cook the bodi and chicken while forming a flavorful curry sauce. Also prevents sticking and burning during simmering.

Shopping Made Easy

Yard beans (bodi or bora) may be labeled “yard bean” at Caribbean or Asian grocery stores.
Caribbean green seasoning is available fresh or bottled in West Indian markets.
Choose moderate-heat Scotch bonnets and wash your hands thoroughly after cutting.
Trinidad-style curry powder may contain flour—choose gluten-free blends when needed.
Substitute shallot with a small yellow onion if not available.

Cooking Notes from the Kitchen

Marinating chicken for 30 minutes tenderizes and deepens flavor—don’t skip it.
Cooking the curry base low and slow prevents bitterness and builds aroma.
Simmer covered until bodi is fully tender; cook 25–30 minutes for perfect texture.
Adjust gravy consistency based on your preference—more liquid for rice, less for roti dipping.
For milder heat, reduce or omit the Scotch bonnet; for extra heat, add more at the start.

Can I use other beans instead of bodi?

Yes, you can substitute French or string beans—but they cook faster, so adjust timing accordingly.

How spicy is this curry?

It has moderate Trinidadian heat from the Scotch bonnet. To reduce spice, remove seeds or omit entirely.

Is the dish gluten-free?

It can be, just choose a certified gluten-free curry powder and check your green seasoning.

Can I prep this ahead?

Yes, marinate chicken and trim bodi ahead of time (up to 24 hours), then cook when you’re ready.

Curry Chicken with Bodi (Yard Beans)

This hearty one-pot curry combines spiced chicken with tender yard beans in an authentic Caribbean grav, perfect for roti or rice.

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Prep Time 30

Cook Time 45

Total Time 1 15

Cuisine Trinidadian

Servings

Ingredients

3 pounds chicken cut into 2–3 inch pieces
1 tablespoon Caribbean Green Seasoning
1 teaspoon salt adjust to taste
1/4 teaspoon black pepper
1/4 Scotch Bonnet pepper optional
2 tablespoons vegetable oil
2 1/2 tablespoon curry powder
1/4 teaspoon cumin seeds
1 shallot or small onion, sliced
5-7 cloves garlic sliced
1 bundle bodi about 4–5 cups, trimmed and cut into 1–1 1/2 inch pieces
1 1/2 cups water

Instructions

Combine chicken, green seasoning, salt, black pepper, and Scotch bonnet in a bowl. Marinate for 30 minutes.
During that time, trim and wash bodi, then keep in cool water until ready.
Heat oil in a large pot over medium. Add shallot and garlic; cook gently for 3–4 minutes.
Stir in cumin seeds and curry powder; cook on low for 3–5 minutes to develop flavor.
Increase heat to high and add chicken with its marinade. Stir to coat in the curry base.
Uncover and raise heat to evaporate excess liquid.
Add bodi and stir well.
Pour in 1–1 1/2 cups water (use marinade bowl residue). Bring to a boil.
Reduce heat to low. Cover and simmer for 25–30 minutes, until chicken is cooked and bodi tender.
Taste and adjust salt. Serve hot with rice or warm roti.

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Featured Grilling Jamaican

Grilled Leg of Goat

January 7, 2026May 1, 2025Leave a Comment

If you’ve ever wondered how a simple leg of goat becomes unforgettable, this Succulent Grilled Leg of Goat recipe is the answer. Inspired by my passion for fire cooking, and a friend’s island storytelling, this dish delivers tender, smoky meat infused with bold herbs and spices. Slow cooking over indirect heat develops flavor and tenderness, creating a slice-worthy centerpiece perfect for gatherings and backyard feasts.

Ingredient Guide

Goat: Brings rich, hearty flavor and benefits from slow, indirect grilling for perfect tenderness.
Olive Oil: Helps the herb marinade adhere to the meat and encourages even browning.
Garlic: Infuses savory depth into the marinade and complements the meat’s richness.
Thyme: Adds earthy, aromatic notes that evoke classic Caribbean grilling.
Parsley: Brings a fresh, bright counterpoint to the deeper marinade flavors.
Oregano: Adds a subtle, herbaceous bite that enhances the overall seasoning.
Rosemary: Provides piney fragrance and flavor, especially when used for basting.
Dried Red Pepper Flakes: Introduce gentle heat and a warming spice tone.
Lime Juice: Brightens the marinade and helps tenderize the goat leg.
Allspice: Contributes sweet-spicy depth that’s essential to Caribbean-style meats.
Honey: Offers natural sweetness and aids in caramelizing the exterior.
Scallions: Add mild onion flavor and freshness to the marinade.
Orange Juice: Introduces sweet citrus acidity that balances the savory spices.
Salt: Essential for enhancing all marinade flavors and seasoning the meat.

Shopping Made Easy

Buy a bone-in goat leg, ideally 3 to 4 pounds, for optimal juiciness and flavor.
Keep fresh herbs (thyme, parsley, rosemary) on hand; they deliver more vibrant flavor than dried.
Choose a fresh lime and scallions for bright, citrusy flavor. Bottled juice won’t substitute.

Cooking Notes from the Kitchen

Score and tie the leg with butcher’s twine so it cooks evenly and holds its shape.
Marinate overnight or at least 2–3 hours using a zip-top bag or baking dish for deeper flavor penetration.
Grill over indirect heat at 275–300 °F (135–150 °C) for 2–3 hours until tender.
Baste with rosemary-infused marinade during cooking, stopping 30 minutes before the end to avoid burning.
Finish over direct heat in the final 15 minutes to crisp the outside and seal in juices.

Can I substitute lamb instead of goat?

Yes, lamb leg cooks similarly, but reduce cooking time slightly and monitor doneness based on your preference.

What does indirect grilling mean?

Indirect grilling places the meat next to the heat source, not directly over it, allowing slow, even cooking without burning the outside.

How do I know when it’s done?

Use a meat thermometer. The internal temperature should reach about 160 °F (71 °C), or grill until the meat is tender and pulls easily from the bone.

Can I brine the goat leg instead of lime wash?

Lime juice both cleans and slightly tenderizes the meat. You can substitute a light brine (1 tablespoon salt per cup of water), but skip if a thorough marinade is already used.

Grilled Leg of Goat

Elevate your grilling game with this succulent grilled leg of goat. Marinated in a blend of herbs and spices, then slow-grilled to perfection, this dish offers a tender and flavorful alternative to traditional barbecue meats.

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Grilling

Cuisine Jamaican

Servings

Ingredients

3-4 lbs goat leg bone-in
3/4 cup olive oil
4 cloves garlic diced or crushed
5 sprigs thyme
2 tablespoon parsley chopped
2 tablespoon oregano
2 sprigs rosemary
1 tablespoon dried pepper flakes
2 lime juiced, divided
1/2 teaspoon ground allspice
2 teaspoon honey
2 stalks scallions chopped
3/4 tablespoon salt

Instructions

Wash goat leg with juice of 1/2 lime, rinse, and pat dry.
Score and tie the goat leg to maintain shape while cooking.
Combine olive oil, garlic, thyme, parsley, oregano, rosemary, red pepper flakes, lime juice, allspice, honey, scallions, orange juice, and salt into a marinade.
Massage the marinade into the goat leg and marinate 2 hours or overnight.
Preheat grill for indirect heat at 275–300 °F (135–150 °C).
Place the goat leg away from direct flame on the grill and cook 2–3 hours, basting frequently.
Move the leg over direct heat in the final 15 minutes to crisp the surface.
Rest for 15 minutes before carving and serving.

Notes

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Featured Festive & Holiday Recipes Grilling Jamaican

Jerk Rotisserie Chicken

January 7, 2026May 1, 2025Leave a Comment

This past summer during our annual July Month Of Grilling, I shared this awesome recipe for what I believe is the best way to roast a chicken on the grill. The self-basting from the rotisserie setup means your chicken stays moist and tender, never dry or cardboard-like.

With the bold punch of jerk marinade, this Succulent Jerk Rotisserie Chicken delivers that crave-worthy spice kick we all love. It’s smoky, juicy, and perfect for backyard barbecues or weekend cookouts. I’ve added a few personal touches like fish sauce and lime leaves for deeper flavor, but feel free to tweak it your way. Your guests will be begging for this one for years to come.

Ingredient Guide

Whole Chicken: Choose small birds (around 2.5–3 pounds) so they cook evenly on the rotisserie.
Scallions: Bring grassy, fresh onion flavor essential to Caribbean marinades.
Thyme: Earthy, herbal backbone of jerk seasoning; use fresh if you can.
Scotch Bonnet Pepper: The heart of jerk heat; use gloves and adjust for spice preference.
Soy Sauce: Adds umami depth and salt; choose gluten-free if needed.
Olive Oil: Helps emulsify the marinade and carry flavor into the chicken.
Cane Sugar or Brown Sugar: Balances heat with a touch of sweetness and helps caramelization.
Cinnamon & Nutmeg: Warm background notes typical of jerk spice.
Allspice (Pimento Powder): The signature spice in jerk, lending sweet and peppery aroma.
Ginger: Bright and spicy; use fresh slices for best results.
Fish Sauce: Adds savory depth and funk; optional but recommended.
Lime Leaves: Bring a citrusy floral note; fresh or frozen both work.
Garlic: Deepens flavor and rounds out the marinade.
Parsley: Adds freshness and balances bold flavors.

Shopping Made Easy

Choose small, even-sized chickens for uniform cooking on the rotisserie.
Scotch bonnets are available at Caribbean or Latin groceries; remove seeds for less heat.
Look for cane sugar in natural foods sections or use brown sugar as a backup.
Lime leaves and fish sauce can be found in Asian markets; both freeze well.
Use a rotisserie attachment that fits securely to avoid uneven spinning.

Cooking Notes from the Kitchen

Secure the chicken well with kitchen twine to avoid burned wings or legs.
Keep heat indirect with a pan of flavored liquid underneath to catch drips and prevent flare-ups.
The rotisserie allows the chicken to baste itself, but add water to the pan as needed to keep moisture up.
Rest the chicken for 15 minutes before carving—this helps retain all those juices.
This recipe makes two chickens, so it’s perfect for a crowd or leftovers.

Can I make this without a rotisserie?

Yes, you can use indirect heat on a grill or roast it in the oven at 375°F. Turn occasionally for even cooking and baste with juices.

What if I don’t have lime leaves or fish sauce?

They add a unique layer of flavor, but the jerk base is strong enough without them. Just leave them out or sub with citrus zest and soy sauce.

How spicy is this recipe?

With one scotch bonnet, it has medium heat. Leave the seeds in for more fire, or use less to tone it down. Always wear gloves when handling.

Can I marinate overnight?

Absolutely. Overnight marinating helps the jerk flavors penetrate deeply. At least 2 hours is recommended for best results.

Jerk Rotisserie Chicken

This chicken is seasoned and marinated in a spicy Jamaican jerk marinade, before it goes on the grill to Rotisserie for a couple hours. The result is the best jerk rotisserie chicken you’ll ever taste.

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Festive & Holiday Recipes, Grilling

Cuisine Jamaican

Ingredients

2 whole chickens about 2.5-3 lbs each
2 stalks scallions
5 sprigs thyme
1 scotch bonnet pepper
2 tablespoon soy sauce
1 tablespoon olive oil
2 tablespoon cane sugar or brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon allspice pimento powder
3 slices ginger
1 tablespoon fish sauce
3 lime leaves
2 cloves garlic
2 tablespoon parsley

Instructions

In a blender, add Cane Sugar (2 tablespoon), Olive Oil (1 tablespoon), Fresh Ginger (3 slice), Garlic (2 clove), Scallion (1 bunch), Scotch Bonnet Pepper (1), Ground Allspice (1 tablespoon), Fresh Thyme (5 sprig), Ground Cinnamon (1/2 teaspoon), Ground Nutmeg (1/2 teaspoon) Soy Sauce (2 tablespoon), Kaffir Lime Leaf (3), Fresh Parsley (2 tablespoon), and Fish Sauce (1 tablespoon). Blend all the ingredients together to make the marinade.
Prep your Whole Chicken (2) by trimming any excess fats, wash with lemon water. Pour the marinade over the chickens and rub it thoroughly on the chicken and in the cavity. Let it marinate in the fridge for a minimum of 4 hours.
Set the chickens up on your rotisserie grill. Place a pan with Water (to taste) underneath the chickens and add Garlic (4 clove), Fresh Thyme (5 sprig), Kaffir Lime Leaf (to taste) and Whole Allspice (10).
Roast the chickens while maintaining a temperature of 275-300 degrees F (135-150 degrees C) for 2 1/2 hours.
Serve and enjoy!

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Featured Trinidadian

Ultimate Curry Duck

January 7, 2026April 17, 2025Leave a Comment

A bold and savory duck curry steeped in Caribbean flavors

This Trinidad Curry Duck recipe celebrates island cooking with tender duck pieces simmered in a rich, aromatic curry sauce infused with garlic, shado beni, and warm spices. It’s a nostalgic favorite enjoyed at family gatherings and limes, traditionally served outdoors, but perfectly adaptable to home kitchens.

The inclusion of amchar masala and ground ginger gives the curry an earthy punch that’s uniquely Caribbean, ideal with dhal puri roti or steaming rice. With its rich, saucy base and the deep flavor of well-seasoned duck, this recipe is a staple of Trini-style curry dishes and loved across the islands.

Ingredient Guide

Duck : Use Caribbean-style duck for authentic texture and deep flavor; trimmed for tenderness and minimal fat.
Lime or Lemon: Cleans the duck and tones down gaminess; a traditional Caribbean meat prep step.
Tomato and Onion: Provide aromatic sweetness and body to the curry base.
Hot Pepper: Scotch bonnet or habanero adds spicy Caribbean heat; adjust to preference.
Ground Geera (Cumin): Essential for earthy warmth; used widely in Trinidadian curries.
Amchar Masala: A signature Trinidad spice blend that adds tang and depth.
Salt, Garlic, Black Pepper: Standard seasonings to round out the flavor profile.
Green Seasoning: The heart of Caribbean cooking, adding herbal punch and flavor.
Shado Beni Leaves: A cousin of cilantro with intense, fresh flavor; use cilantro if unavailable.
Curry Powder: Choose Madras-style or Caribbean blends for heat and color.
Oil: Needed for blooming the curry paste and frying aromatics.
Water: Added in stages to create and control the thickness of the sauce.

Shopping Made Easy

Most Caribbean groceries sell cut and cleaned duck specifically for curry.
Shado beni can be found at Latin markets under the name culantro.
Use any Madras-style curry powder; check for fresh stock to preserve potency.
If you can’t find amchar masala, roasted cumin offers a close alternative.

Cooking Notes from the Kitchen

Cutting the duck at a butcher ensures clean pieces with minimal bone splintering.
Cooking curry paste until dry builds color and removes bitterness.
Taste for salt only after reducing the sauce to its final consistency.
Duck curry pairs beautifully with roti but also shines with white rice or provisions.

What duck should I use?

Caribbean-style or Muscovy duck is ideal for flavor and texture. If unavailable, use whole duck from the supermarket and have your butcher cut it.

Is amchar masala necessary?

It adds authentic Trinidadian flavor. If unavailable, use roasted cumin or garam masala as a substitute.

How spicy is it?

Moderate to hot, depending on the amount of pepper used. Remove seeds or use less pepper to control heat.

Can I make this ahead?

Yes. Curry duck improves with time and is perfect for preparing the day before.

What’s the best way to serve it?

With dhalpourie, paratha roti, or over rice. It’s also great with curry potatoes and side salads.

Ultimate Curry Duck

Tender duck simmered in a rich Caribbean curry with garlic, shado beni, and bold spices.

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Prep Time 20

Cook Time 1

Total Time 1 20

Cuisine Trinidadian

Servings

Ingredients

6-7 lbs duck trimmed and cut into 1-2 inch pieces
1 lime or lemon
1 medium tomato sliced
1 onion sliced
1 hot pepper habanero or scotch bonnet
1/2 teaspoon ground geera cumin
1/2 teaspoon Amchar Masala
3/4 tablespoon salt
1 tablespoon green seasoning mix
4 cloves garlic crushed
1 dash black pepper
4 leaves shado beni
2 cups water

Instructions

Wash duck pieces with lime juice and water, trimming off excess fat and skin. Drain well.
Season duck with tomato, onion, hot pepper, geera, amchar masala, salt, green seasoning, garlic, black pepper, and shado beni. Marinate 1–2 hours or overnight.
In a heavy pot over high heat, warm oil. Mix curry powder with ¼ cup water into a paste. Add sliced onion and curry paste to hot oil. Cook on medium for 5 minutes until fragrant and thick.
Add seasoned duck and stir to coat with curry base. Cover and simmer 35 minutes until juices are released.
Remove lid and increase heat to reduce liquid, stirring to prevent sticking.
Add 2 cups water, bring to gentle boil, cover, and simmer another 35 minutes until duck is tender and sauce has thickened. Adjust salt if needed.
Serve hot with dhalpourie, roti, rice, or your favorite starch.

Notes

* if you’re concerned about the heat form the pepper, don’t add any of the seeds.

* if you can’t get shado beni, use about 6 tablespoons of cilantro (chopped)

For cooking the curry…

* My choice for curry powder has always been the “Raja Jahan Special Madras Curry” which you can easily get at any Caribbean food store if you live outside Trinidad and Tobago or online at Amazon.com.

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Beef Recipes Featured Jamaican Sunday Dinners Trinidadian

Red Wine Braised Caribbean Oxtails

January 7, 2026April 17, 2025Leave a Comment

There’s something inherently comforting about oxtails simmered in a rich red‑wine and herb sauce until the meat is fork‑tender. In this version, Red Wine Braised Caribbean Oxtails bring together nostalgic Caribbean flavors and a gourmet twist, elevated by aromatic herbs and splashes of wine. Perfect for a chilly evening, each mouthful is meltingly tender, savory, and layered with soul‑warming depth.

Ingredient Guide

Oxtails: Meaty and gelatinous, these provide a luxurious texture and rich flavor.
All‑Purpose Flour: Lightly coats oxtails to create a silky, thickened sauce.
Vegetable Oil: For browning and flavor development.
Celery & Onion: Build a fragrant aromatic base.
Garlic: Adds savory richness.
Tomato Paste: Gives depth and caramelized sweetness.
Caribbean Green Seasoning: Infuses authentic island warmth.
Guinness or Red Wine: Adds acidity and complexity.
Beef Stock: Simmered with herbs to become flavorful broth.
Allspice Berries & Bay Leaves: Create deep, comforting spice notes.
Carrots: Add sweetness and color.
Brown Sugar: Balances acidity and enriches the sauce.
Parsley: Freshens the finish.

Shopping Made Easy

Ask your butcher to cut oxtails into 1–1 1/2‑inch pieces and to trim excess fat.
Caribbean green seasoning is available in international aisles or at Caribbean grocers.
Guinness or any dry red wine works well; choose based on your flavor preference.
Allspice berries (pimento) can be found in spice sections, whole or ground.

Cooking Notes from the Kitchen

After browning, deglaze the pan with wine to lift flavorful bits.
Braise in the oven at 375°F for 2 1/2–3 hours with lid slightly ajar for rich sauce.
Stir every 20 minutes and top up with stock if needed.
Skim excess fat before finishing with parsley for brightness.

How tender will they be?

They’ll be fall‑off‑the‑bone tender after slow braising; fork should easily slip through.

Can I skip the wine?

Yes, use extra beef stock or add a splash of vinegar for acidity.

Can I make this in a slow cooker?

Absolutely! Brown first, then transfer to slow cooker for 6–8 hours on low.

Red Wine Braised Caribbean Oxtails

Tender oxtails braised in red wine with Caribbean herbs and spices; rich, comforting, and perfect for cold evenings.

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Prep Time 20

Cook Time 3

Total Time 3 20

Course Beef Recipes, Sunday Dinners

Cuisine Jamaican, Trinidadian

Ingredients

3 pounds oxtails cut into 1–1 1/2‑inch pieces, trimmed
2 tablespoons all‑purpose flour
2 tablespoons vegetable oil
3 stalks celery diced
1 onion diced
3 cloves garlic smashed
1 tablespoon tomato paste
1 tablespoon Caribbean Green Seasoning
1 1/2 cups Guinness stout or red wine
1 teaspoon cracked black pepper
5 allspice berries whole
1 teaspoon salt
2 carrots sliced into wheels
2-3 cups beef stock
2 Bay leaves
1 tablespoon brown sugar
1 tablespoon parsley chopped

Instructions

Dust the oxtails in flour, shaking off excess.
Heat oil over medium, then brown oxtails in batches; set aside.
Lower heat, add celery and onion, cooking for 2–3 minutes.
Add garlic, pepper, tomato paste, allspice berries, and cook 2–3 more minutes.
Preheat the oven to 375°F (190°C).
Return oxtails to pot, add salt, pour in wine, and scrape up browned bits.
Add beef stock to nearly cover meat. Stir in green seasoning, carrots, bay leaves, and brown sugar. Bring to a gentle boil.
Cover pot slightly ajar and transfer to preheated oven. Braise for 2 1/2–3 hours, checking every 15–20 minutes and adding stock if needed.
Remove bay leaves, stir in parsley, skim fat, and adjust salt. Serve hot with garlic mashed cassava or rice.

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Chicken Recipes Featured Fusion

Apple Mango Chicken Salad

January 7, 2026April 17, 2025Leave a Comment

I developed this Apple Mango Chicken Salad to use up leftover roasted chicken and give white meat a tasty island twist. It combines juicy mango, crisp apple, crunchy celery, and red onion with a hint of curry powder for an irresistible Caribbean-flavored salad. It’s refreshing, quick to prepare, and perfect for sandwiches or as a light meal that everyone enjoys.

Ingredient Guide

Cooked Chicken: Tender shredded chicken forms the hearty base of this salad.
Mango: Tropical fruit with sweet, juicy flesh that adds a Caribbean touch.
Apple: A crisp and mildly tart fruit that brings crunch and balance.
Celery: Bright green vegetable with a clean, crunchy texture.
Red Onion: Milder than white onions with a sharp flavor and vibrant color.
Mayonnaise: Creamy condiment that binds everything together.
Prepared Mustard: Adds tanginess and slight acidity.
Lemon Juice: Helps preserve freshness and brightens the flavor.
Curry Powder: A spice blend that introduces warm, savory notes.
Salt & Black Pepper: Basic seasonings to enhance the dish.

Shopping Made Easy

Use leftover roasted chicken or grab rotisserie for convenience.
Choose a ripe yet firm mango for easy cubing without mush.
Red onion provides milder flavor; substitute with white or sweet onion if preferred.
Any crisp, firm apple (e.g., Honeycrisp) works well in this mix.

Cooking Notes from the Kitchen

Toss mango and apple with lemon juice immediately after dicing to preserve color.
Chill for about 30 minutes to let flavors meld and for a refreshing experience.
Great make-ahead dish; keeps well for up to 2 days with a quick stir before serving.

Can I make it vegetarian?

Yes, simply omit the chicken and add chickpeas or diced avocado for protein and creaminess.

How can I use Apple Mango Chicken Salad in meals?

This salad works well in sandwiches, wraps, lettuce cups, or served over greens for a light lunch. It’s also great on crackers or as a party dip.

Can I meal prep this chicken salad in advance?

Yes, this salad keeps well in the fridge for up to 2 days. Store it in an airtight container and stir before serving to freshen the texture.

What can I substitute for mayonnaise in chicken salad?

Greek yogurt, sour cream, or mashed avocado are excellent alternatives that offer a lighter or dairy-free base while keeping the salad creamy.

What fruits go well in chicken salad?

Besides mango and apple, try grapes, pineapple, or dried cranberries. These add sweetness and contrast well with savory ingredients.

Can I make chicken salad without curry powder?

Yes, you can omit the curry powder or substitute it with paprika or a dash of cumin for a different flavor profile.

Apple Mango Chicken Salad

A refreshing Caribbean-style chicken salad with tropical mango, crisp apple, and a hint of curry; perfect for sandwiches or a light, flavorful meal.

With most things I prepare I like to bring a bit of the “island” into it, so the addition of the ripe mango and pinch of curry powder, was only natural.

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Prep Time 15

Total Time 15

Course Chicken Recipes

Cuisine Fusion

Ingredients

1/2 cup mango cubed
1/2 cup apple cubed
3 cups cooked chicken shredded
1/2 cup celery diced
1/4 cup red onion diced
3/4 cup mayonnaise
3/4 teaspoon mustard
1 teaspoon lemon juice
pinch curry powder
pinch salt
pinch black pepper

Instructions

In a large bowl, combine mango and apple. Stir in lemon juice to prevent discoloration.
Add shredded chicken, celery, and red onion.
Stir in mayonnaise, mustard, curry powder, salt, and pepper until evenly mixed.
Chill for about 30 minutes to meld flavors.
Serve on bread, lettuce wraps, or as a standalone salad.

Notes

Try to get a mango that’s about 90% ripe, so it’s firm and will be easy to dice and handle in general, without falling apart. If you don’t have a red onion, any sweet or mild onion will work. The idea is not to have karate breath after eating this.

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Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Looking for a quick weekday option? Try this Quick Herb-Rubbed Chicken Legs for simpler prep and faster cooking.

Whole Roasted Chicken with Herb Butter

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What’s the difference between curry stew and stew chicken?

Can I use other cuts of chicken?

Is this dish spicy?

How do I avoid bitter stew?

Curry Stew Chicken Wings

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Caribbean Ginger Stewed Chicken with String Beans

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I skip pre-boiling the potatoes?

What’s the role of anchar masala?

Is this dish spicy?

Curry Chicken with Potato and Spinach (Trinidadian)

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

What makes Caribbean curry goat different?

Can I substitute lamb for goat?

Do I need to brown the meat first?

How do I reduce the spice level?

Cooking Notes from the Kitchen

Ultimate Slow Cooker (CrockPot) Curry Goat

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

What makes this stir-fry spicy?

Can I make this without hoisin sauce?

Why blanch the green beans first?

What if I don’t have cooking wine?

Cooking Notes from the Kitchen

Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use other beans instead of bodi?

How spicy is this curry?

Is the dish gluten-free?

Can I prep this ahead?

Curry Chicken with Bodi (Yard Beans)

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I substitute lamb instead of goat?

What does indirect grilling mean?

How do I know when it’s done?

Can I brine the goat leg instead of lime wash?

Grilled Leg of Goat

Ingredients 1x2x3x

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make this without a rotisserie?

What if I don’t have lime leaves or fish sauce?

How spicy is this recipe?

Can I marinate overnight?

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients