Curry Stew(ed) Chicken With Potato.

May 27, 2025June 17, 2024Leave a Comment

One of the most comforting meals I always make when I miss ‘home’ (the Caribbean) is Curry Stew Chicken Wings with a simple side of brown rice. Should I have slices of avocado (say zabouca), cucumber and fresh watercress, it’s even more warm and homely. Today we’ll go through the steps of making this dish with chicken legs instead of chicken wings and with the addition of chunky potato pieces to help it stretch for even more people. With this curry stew chicken with potato, I much prefer hot Sada Roti, to rice as my side.

You’ll Need….

3/12 lb chicken (dark meat, skin & fat removed)
3/4 tablespoon salt
1/2 teaspoon black pepper
1 medium onion (diced)
1 medium tomato (diced)
1 1/2 tablespoon Caribbean Green Seasoning
1 small Scotch Bonnet pepper (sliced)
1 1/2 tablespoon curry powder
1 1/2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
1 teaspoon grated ginger
3 cups water
5 medium potatoes (cut into large pieces)
2 tablespoon chopped parsley (see note)

Notes! May I recommend that you use the video below to follow along as much more about the recipe is discussed there. Especially the ‘stewing’ part, which can be a bit tricky. If you’re making this recipe gluten free please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. I opted for an entire Scotch Bonnet pepper in the recipe as I enjoy spicy food, but you can leave it out or use as much as you can tolerate.

I used chicken legs with the back attached (essentially drums and thighs) which were cut into serving sized pieces. The skin and most of the fat was removed. Then I went on to wash it with cool water and the juice of a lime. Since this washing of chicken is controversial, I didn’t include the lime (you can also use the juice of a lemon or 3/4 cup white vinegar) in the ingredient list.

Season the prepped chicken with the salt, black pepper, tomato, onion, Caribbean Green Seasoning, curry powder, Scotch Bonnet pepper and allow it to marinate for at least 2 hours. I discuss why in the video below.

While the seasoning with the curry powder (and marinating) is the “Curry” step of the recipe. The next step which is to caramelize the sugar and add the seasoned chicken, is what we refer to as the ‘stew’ element of the dish. Heat the olive oil in a wide, deep and heavy pot on a medium high flame and add the brown sugar. Please use the video below to follow along. IMPORTANT! Should the sugar go BLACK, STOP! Turn off the stove, move the pot to a cool burner and allow it to cool completely, then wash it and start over. If not, you’ll end up with bitter tasting chicken. The sugar will melt, go frothy, then a deep amber color. While this is happening may I recommend you use a dry spoon (metal or wood as plastic may melt with the high heat) to stir, and keep in mind that your kitchen will go smoky. Once you have that deep amber color, carefully start adding the seasoned chicken to the pot and stir well to coat.

Yes, you may add the marinade as well. Turn the heat down to medium, place the lid on the pot and bring to a boil. Yes, it will spring its own natural juices. Once it comes to the boil, reduce to a simmer, place the lid on slightly ajar and cook for about 6 minutes. In the same bowl you marinated the chicken in, add the 3 cups of water and swish around to pick up any remaining marinade.

After 6 minutes, remove the lid (I did stir it a few times), turn the heat back up to medium high to burn off any liquid that may be left in the pot. This step will intensify the flavor and color of the dish. At this point you’ll add the potato pieces, along with the grated ginger. Should you want to add a Bay Leaf or 2, it will add additional flavor to the finished dish. TIP! do 1 1/2 cups water and 1 1/2 cups coconut milk for a richer gravy at the end.

Add the liquid and bring to a boil. Then reduce to a rolling boil and cook until the chicken is fully cooked and the potato pieces are tender. This can take between 20 and 25 minutes.

Once it’s going on that rolling boil, place the lid back on slightly ajar.

Keep an eye on the level of your liquid and don’t be afraid to add a bit more water should the need arise. Once the potato starts falling apart and the chicken is fully cooked, it’s time to personalize things.

Taste and adjust the salt to your liking, and determine if the gravy is the thickness you enjoy. Keep in mind that the residual heat in the pot will further cook/thicken things and as it cools it will also thicken.

Traditionally you’d finish with chopped Chadon Beni (culantro), however all I had on hand was parsley, which also works excellent! Another option would be Cilantro (coriander) if you wanted.

If you find that your gravy is a bit too thin you can cook a bit longer or use the back of your spoon and crush a few pieces of the potato.

I truly hope you get an opportunity to give this recipe a try as it’s one that’s very dear to me.

Meat & Poultry

How to Make a Caribbean-Inspired Curry Beef with Pigeon Peas.

May 29, 2025January 19, 2024Leave a Comment

As a lil fella on the islands, I had a love hate relationship with pigeon peas. Allow me to explain, nothing beats a Chicken Pelau made with fresh shelled pigeon peas, so too a delicious offering of curry peas with hot Sada Roti. Frozen (shelled) or the stuff in the tin (can) simply cannot compare. However I HATED shelling (removing the peas from the pod) with an absolute passion.

You’ll Need…

3 tablespoon curry powder
3/4 teaspoon black pepper
3/4 tablespoon garam masala
3/4 tablespoon roasted geera (cumin)
3/4 tablespoon anchar masala
1 cup water (for curry slurry)
6 cloves garlic (crushed)
1 scotch bonnet pepper (chopped)
1 medium onion (sliced)
2 tablespoon Caribbean Green Seasoning
1 teaspoon grated ginger
2-3 tablespoon olive oil
2.5 lbs beef
3/4 tablespoon salt (adjust)
3 cups pigeon peas (from frozen)
8-10 cups water

Notes! Please use the video below to follow along as much more about the recipe is discussed there. I used a cheap cut of boneless beef, however I find that you get a deeper flavor by using beef with bones. Use as much Scotch Bonnet or whatever hot pepper you like or can source or you know you can handle.

In a bowl add the curry powder, black pepper, ground roasted geera, garam masala, anchar masala and 1 cup of water. Mix well to combine. Then add the onion, ginger, garlic, Caribbean Green Seasoning and scotch bonnet pepper to the bowl and mix again.

Heat the oil in a deep/large pot on a medium flame and add the curry slurry we created. Allow this to cook uncovered for about 5-7 minutes. The goal is to burn off the liquid, until your spoon can divide the curry on the bottom of the pot (as explained in the video). The curry slurry will go to a darker color sort of paste.

At this point add the beef pieces. In the video I explained that I washed the cubed beef with the juice of a lemon (a lime or 1/2 cup of plain white vinegar will also work) and cool water. After which I drained it dry. Stir well to coat the beef pieces with that lovely curry base we created. Cover the pot and cook on a medium/low flame for 10-15 minutes.

It will spring it’s own natural juices.

Remove the lid and turn up the heat to medium/high. The goal is to burn off all of that liquid until we can see the oil we started with (hopefully). This will further infuse the pieces of beef with that curry base.

Add the pigeon peas to the pot. They were frozen peas, so I had them thawing in cool water, which I also used to give them a wash. Rinse and drain.

Mix well to coat the peas with the curry as we did with the pieces of beef. Then top with water and bring to a boil. Don’t forget to add the salt.

You’ll need to have some patience moving forward now as we want both the beef and peas tender. I mean falling apart with the use of our fork. This means we’ll bring it to a boil then reduce the heat to a rolling boil/simmer and cook anywhere from 2 hours to 2.5 hours.

I had the lid on slightly ajar and you’ll need to keep an eye on the liquid level in the event you need to add more water.

The two sort of personalization with the recipe is.. taste and adjust salt at the end and determine if the gravy’s consistency (thickness) is to your liking. I recommend that you use your spoon to crush some of the pigeon peas to help thicken the gravy. However, do keep in mind that the residual heat in the pot will further cook this and as it cools, it will thicken further.

Gluten Free Meat & Poultry

Easy and Delicious Curry Lamb with Potato and Chickpeas Recipe.

May 27, 2025December 11, 2023Leave a Comment

If you’ve tried my Coconut Curry Lamb recipe, you can attest to the absolute delicious nature of a good Caribbean curry. With this version of Curry Lamb, we’ll give the overall dish more body and help to stretch it for more people.

You’ll Need…

3 lbs lamb (I used shoulder w bones)
lemon (juice)
2-3 tablespoon olive oil
8-12 cloves garlic (smashed)
2 1/2 tablespoon curry powder
1 medium tomato (diced)
1 medium onion (diced)
1 heaping tablespoon Caribbean Green Seasoning
1 scotch bonnet pepper (chopped)
1 tablespoon cumin seeds (geera)
1 teaspoon Anchar Masala
4 medium potatoes (1/4s)
1 can chickpeas (rinsed/drained)
3/4 tablespoon salt (adjust)
1 teaspoon black pepper
5-6 cups water
1 scallion (chopped)
2 tablespoon chopped parsley
1 teaspoon ground roasted cumin
2 tablespoon coconut cream

Notes! If making this recipe gluten free please go through the full list of ingredients to make sure they meet your specific gluten free requirements. Especially the curry powder you used (discussed in the video below). Use any hot pepper you like/can source and in the amounts you can tolerate. I prefer using bone-in lamb for this recipe, however you’re free to use boneless cuts should you prefer.

Wash the pieces of lamb with the juice of the lemon and cool water, drain and set aside. for now. Get your deep pot on a medium flame and add the olive oil. You may use any oil you enjoy using.

Then add the onion, garlic, cumin seeds, Caribbean Green Seasoning and scotch bonnet pepper, cook for about 2-3 minutes, before adding the anchar masala (see your fav West Indian grocers, in the video below I explained what to use should you not be able to source it). Stir well.

Follow up with the curry powder (I discuss my fav curry powder in the video below) and stir well. Continue cooking on that medium flame for another 2-3 minutes. Then it’s time to add the diced tomatoes and stir well.

Cook for another 2-3 minutes, then add the prepared lamb pieces (cut into 1 1/2 inch pieces and I included the bones) and stir well to coat.

Add the salt and black pepper, continue cooking for another 5-7 minutes with the pot uncovered. It’s time to add the potato (cut into large pieces) as well as the chickpeas (channa) and stir well.

If you watched my curry Channa and Aloo video you’ll see how I removed the outer skin of the chickpeas and why I do so. Add the coconut cream (use 1 cup coconut milk if you don’t have cream) and water to cover everything.

Bring to a boil, then reduce to a simmer and place the lid on the pot, slightly ajar. The goal now is to cook everything slowly and in doing so we’ll not only get tender pieces of lamb, but we’ll develop the rich and deep flavors of the curry.

After 1 1/2 hours, we need to check to see if the lamb is tender as well as taste and adjust the salt to your liking. Keep in mind that during the cooking process, should you need to add additional water (if it goes too THICK), feel free to do so. Also note as this cools it will thicken further, so adjust the gravy consistency accordingly.

Once the lamb is tender, salt is perfect and the gravy is to your liking, add the scallions, parsley (explained why I didn’t use cilantro nor shado beni in the video) and roasted cumin (geera) powder, stir well and shut off the stove.

A couple additional flavors you may consider adding as it cooks are a small stick of cinnamon and 2 bay leaves.

Gluten Free Seafood

Curry Lobster With Potato.

November 21, 2023November 2, 2023Leave a Comment

I’m definitely not impressed by lobster in any form or fashion. I personally think is highly overrated and I’d much prefer shrimp any day… well except for pepper lobster. While I did enjoy the Curry Lobster With Shrimp I shared a while back, it’s not something I’d crave. In doing this Curry Lobster, if you’d like to go with half the water and add coconut milk to make up the other 1/2 of liquid needed, it will add a lovely sweet undertone to the overall curry sauce.

You’ll Need…

2 lobsters (about 3 lbs total)
2 1/2 tablespoon veg oil
1 medium onion (diced)
5 cloves garlic (smashed)
1 green scotch bonnet pepper (cut 1/2)
1 ripe Scotch Bonnet pepper (whole)
3/4 teaspoon cumin seeds (geera)
3/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
2 tablespoon curry powder
2 1/2 – 3 cups water
4 medium potatoes (pre-boiled in salted water)
3/4 teaspoon salt (adjust)
2 tablespoon finely chopped parsley *

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. Especially the curry powder you use as some may have fillers. I used two scotch bonnet peppers, use any spicy pepper you like or can source. Optionally, you may leave them out or use as much as you can handle. Please follow along with the use of the video below.

Clean, trim and cut the lobster into pieces. Hit the claws to crack them so we get the curry flavors deep within. Yes, you may use lobster tails if you wanted to.

Peel and cut your potatoes into 1/4’s and boil in salted water (about 3/4 teaspoon) until tender. Drain and set aside. Heat the oil in a deep saucepan and add the diced onion, smashed garlic and geera seeds (cumin). Cook for 3-4 minutes on a low heat.

Add the green scotch bonnet pepper (cut in half) and the Caribbean Green Seasoning. A green scotch bonnet will not be as fiery as a ripe or fully mature one, but it will still have a kick. A couple minutes later add the curry powder and stir well. Continue cooking on low.

The goal is to NOT BURN anything, especially the curry or you’ll have an offensive tasting curry sauce at the end. Never BURN curry! After 4 minutes add the water, turn the heat up and bring to a boil.

As it comes to a boil add the whole scotch bonnet pepper (I explain why in the video below) along with the prepared lobster to the pan and stir well. Reduce the heat to medium and cook for 4 minutes before adding the pre-cooked potatoes.

Be sure to mix well so the potato gets covered with the tasty curry sauce and in the process, soak up some of it.

After 3-4 minutes, it’s time to taste and adjust the salt to your liking and as you turn off the stove, toss in the finely chopped parsley. Should you prefer to use cilantro or Shado Beni (culantro), do you. If you find that the gravy or sauce is a bit runny, you may crush a few pieces of the potato to thicken things up. However do keep in mind that the residual heat in the pan will further cook things, plus as it cools it will thicken up further.

Seafood Vegetarian

Amazing Curry Jingi (Chinese Okra).

May 27, 2025August 2, 2023Leave a Comment

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!

Meat & Poultry

Channa (chickpeas) & Aloo (potato) With Chicken.

May 27, 2025October 23, 2022Leave a Comment

Here’s one of my favorite dishes to make when I have leftover Stewed Chicken and plan to make hot Sada Roti. While it does take a little work to remove the sort of skin off the Channa (Chickpeas), I highly suggest you do as the end result is simply delicious.

You’ll Need…

2 cans chickpeas (540 ml each)
1 medium onion (diced)
4 cloves garlic (smashed)
left over stewed chicken

1 tablespoon Caribbean Green seasoning
2 tablespoon olive oil
2 tablespoon curry powder
1 teaspoon roasted cumin (ground geera)
1/2 cup water (for curry slurry)
3/4 teaspoon salt (adjust)
1/2 teaspoon black pepper

4 medium potatoes (cut into 1/4)
4-6 cups water
1/2 scotch bonnet pepper
3 chili peppers (optional)
2 tablespoon chopped cilantro

Note! Be mindful to read the label of the curry powder and chick peas you use, to make sure they are gluten free. If rocking this dish for a gluten free diet. Also note that you should wear gloves and wash your hands with soap and water when working with spicy peppers, like the Scotch Bonnet.

Drain and rinse the chick peas from the can (watch the video below for my tip). Then place them into a bowl covered with water and using your hands/finger, give them a rub to remove the outer skin (see the video below). Yes, you don’t have to do this step. However in my humble opinion.. it’s well worth the effort.

Place the curry powder in a small bowl, add Geera (cumin), the Caribbean Green Seasoning, garlic, onion, black pepper and 1/2 cup water. Stir to create a thick slurry.

With your large pot on a med/high flame, add the oil of your choice (I use olive oil when cooking) and then pour the curry slurry into the pot. Stir well. Add a tablespoon of water in the same bowl where you had the slurry.. to rinse off any remaining curry and pour it into the pot as well.

Turn the heat down to low and let it cook for 4-5 minutes. This will help bloom the spices which makes up a good curry powder. After-which, turn up the heat to burn off all that liquid in the pot. The goal is to see the oil we started with at the bottom of the pot. This step will help to develop that rich curry flavor. It may take 3-5 minutes.

Add the Scotch Bonnet pepper, stir.. then add the chick peas (channa) to the pot and stir well to coat the peas with the curry base and use the remaining liquid from the rinsed chickpeas to deglaze the bottom of the pot. Add the potatoes as well.

With the heat still on high, add 5 cups of water and bring to a boil.

Turn the heat down to a rolling boil and cook for about 20 minutes or until the potato pieces are tender and start falling apart. Toss in the Chili peppers (whole) should you decide you want to use them. And here’s where you can add the salt to the pot.

Here’s where you can adjust the salt to your liking and keep this dish fully vegan. However we’re not! We’re adding the leftover stewed chicken to the pot at this point.

Heat through for about 4-5 minutes and you’re basically done. Couple things to keep in mind. Add more water when cooking if you find that it’s too thick. Should it be too runny at the end (knowing it will thicken as it cools), use your spoon to press down and crush some pieces of the potato and the chicken peas. Adjust the salt to your liking.

Top with Chadon Beni or cliantro and BOOM.. You’re Done!

The combination of the spicy curry with the deep flavors of the stewed chicken, added to the pillowy / silky texture of the chickpeas and potato – this dish just scream #comfortfood 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/

guyanese curry

Curry Stew(ed) Chicken With Potato.

How to Make a Caribbean-Inspired Curry Beef with Pigeon Peas.

Recipe Card

Curry Beef with Pigeon Peas

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Ingredients

Instructions

Easy and Delicious Curry Lamb with Potato and Chickpeas Recipe.

Curry Lobster With Potato.

Amazing Curry Jingi (Chinese Okra).

Channa (chickpeas) & Aloo (potato) With Chicken.

Hi, I'm Chris.

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