We’ve done channa and aloo (chickpeas and potato) fully vegetarian, with added flavor by adding chicken to the mix and in this recipe we’ll follow the same technique for cooking this tasty curry dish, but we’ll add another unique flavor and texture by starting with a curry beef base. As we’ve discussed in previous posts using chickpeas / garbanzo beans are commonly known as channa in the Southern Caribbean, where there’s a stronger East Indian influence.
Curry channa and aloo (chickpeas and potato) is a classic vegetarian curry dish hailing from the Caribbean… with a strong Indian influence. Due to the fact that Indian indentured laborers where brought in from India after slavery was abolished to upkeep the sugarcane industry. I started adding chicken to the mix as a means of adding more flavor and added texture to the mix. Plus it’s a great way to use chicken breast, without it going dry and bland. I may have mentioned that I’m no fan of chicken breast – more a dark-meat kinda guy. In this recipe we’ll cut back on the overall cooking time by using canned chickpeas (Channa) and in an upcoming post, I’ll show you how to use shrimp instead of chicken.
If you’re looking for a way to add a wicked punch of flavor to boring cauliflower, look no further. Along with the wonderful flavors of a good Caribbean style curry, this recipe is also vegetarian and can be done gluten free (check your curry powder to ensure there’s no gluten-flour additive in it). Based on…
If you’re looking for a quick and tasty way to prepare curry goat with a Caribbean signature, look no further. I remember my aunt starting her curry goat on the stove top, then the last couple hours she would place it in the oven to slowly do it’s thing in the oven. Falling off the…
Very much like the ‘Curry Lobster” recipe I shared a while back, Mussels is not something you’ll find normally being prepared in the Caribbean, unless it’s at one of the many high end restaurants we have catering to a mainly tourist clientele. This curry mussels recipe is basically my take on a shellfish which is…
One thing you’ll quickly notice about the cuisine of the Caribbean is that we ‘doh waste”. This usually means that things like necks, backs, feet.. even pigs ears, trotters and snouts are used to perfection in many of the dishes throughout the region. We never had turkey necks (or turkey as a matter of fact)…
Even as child my mom recalls how much I loved eggplant (baigan), stewed, curry and my all-time favorite , roasted over an open flame and made into baigan choka. Today that affection for eggplant aka aubergine, baigan, brinjal, brinjal eggplant and melongene is just as strong and I try to find different ways to put…
Curry goat or goat curry as it’s called in Guyana is one of those dishes you immediately think about when you envision Caribbean cuisine and rightly so, as it’s something you’ll find being prepared on just about every island in the Caribbean. Though the recipe may differ from island to island one thing is common…
As a young fella on the islands I knew this vegetable as the one our mom would sometimes use to scrub blackened pots with and to be quite honest, I was never a fan of it. As we’ve discussed before, that lack of appreciation quickly went away as I grew older. When dried the jingi…
As a kid I hated the taste and texture of okra (ochro) but I can safely say that it’s now one of my favorite vegetables to use in cooking. Soups and stews is not complete without a few okras in there, but pan frying them is still my choice. Our mom probably gets a good…
A few months back I came across a wonderful video online of a fellow Trinbagonian living in the US who created a cooking video called “The Ultimate Curry Chicken” and though his method and ingredients of cooking curry chicken was a bit different than mine, I’m sure it was just as tasty. If you’ve watched…
