Easy Caribbean Curry Chicken with Romano Beans
This Easy Caribbean Curry Chicken with Romano Beans is a seasonal island-style curry where tender chicken pieces simmer in a deeply flavored curry sauce, finished with creamy romano beans that absorb the spices beautifully without needing potatoes or other fillers.
Ingredients
- 6 lbs chicken thighs skin and fat removed
- 1 tablespoon salt
- 2 tablespoons Caribbean green seasoning
- 1 large tomato diced
- 2 scallions chopped
- 1 scotch bonnet pepper optional
- 1/2 teaspoon black pepper
- 2 –3 tablespoons olive oil
- 1 medium onion diced
- 10 cloves garlic divided
- 2 –3 cups water divided
- 2 cups romano beans pre-cooked
- 1 3/4 tablespoons curry powder
- 1 tablespoon roasted geera cumin
- 1 tablespoon anchar masala
- 3 tablespoons Chadon beni (culantro) culantro, chopped
Instructions
- pre-cook the Romano beans in boiling water for 45 minutes. Drain and set aside.
- Season the chicken with salt, Caribbean green seasoning, tomato, scallions, scotch bonnet pepper, and black pepper. Mix well and allow to marinate while the beans cook.
- Heat the oil in a deep pot over low heat. Add the onion and half of the garlic. Cook for 2 to 3 minutes until softened.
- Add the curry powder and stir constantly to bloom the spices which makes a good curry powder. Cook for about 4 minutes.
- Increase the heat to medium-high and add 1/2 cup of water along with the roasted geera and anchar masala. Bring to a boil and maintain a rolling boil until the liquid cooks off and the oil separates.
- Add the seasoned chicken and stir well to coat each piece in the curry base. Cover the pot. After about 3 minutes, the chicken will release its own liquid.
- Remove the lid and cook uncovered for about 5 minutes to burn off that liquid. This step helps cook-off the 'rawness' of the curry.
- Add the pre-cooked romano beans and stir gently.
- Pour in 2 cups of water and bring to a boil, then reduce to a rolling simmer. Add the remaining garlic. Add more water during cooking if necessary.
- After 25 minutes, taste and adjust salt as needed. Increase the heat if the sauce is too runny and allow it to reduce.
- Turn off the heat and stir in the chadon beni or cilantro. Serve hot with coconut rice or rice and peas.
Video
Notes
Frequently Asked Questions.
What makes Caribbean curry chicken different from Indian curry chicken?Caribbean curry chicken uses different spice blends, seasonings, and techniques. Can I use canned beans instead of romano beans?
Yes, but add them in the final 10 minutes of cooking, or they will break down considerably and thicken the overall curry dish. I recommend rinsing the canned beans with cool water before using to wash out the brine they're packaged in. Why is curry cooked off before adding chicken?
This step removes bitterness from raw curry powder and deepens the overall flavor. Can I freeze curry chicken with Romano beans?
Yes, it freezes well, though the beans may soften slightly when reheated. Can I use cilantro (coriander) if I cannot source culantro? Absolutely.
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