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Curry Chicken with Bodi

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 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Cuisine Trinidadian
Servings 6

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.
    Raw chicken in a glass bowl with marinade
  • During that time, trim and wash bodi, then keep in cool water until ready.
    Trimmed long beans cut into pieces
  • Heat oil in a large pot over medium. Add shallot and garlic; cook gently for 3–4 minutes.
    Shallot and garlic cooking on stove in a large pot
  • Stir in cumin seeds and curry powder; cook on low for 3–5 minutes to develop flavor.
    Add in cumin seeds and curry powder
  • Increase heat to high and add chicken with its marinade. Stir to coat in the curry base.
    Add in seasoned chicken to pot on stove
  • Uncover and raise heat to evaporate excess liquid.
     
    Chicken cooking in curry in a pot on stove with no liquid left
  • Add bodi and stir well.
    Add in cut up string beans
  • Pour in 1–1 1/2 cups water (use marinade bowl residue). Bring to a boil.
    Add in water into pot on stove
  • Reduce heat to low. Cover and simmer for 25–30 minutes, until chicken is cooked and bodi tender.
     
    Tender green beans and chicken in a pot on the stove
  • Taste and adjust salt. Serve hot with rice or warm roti.
    Curry Chicken with Bodi
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