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Meat & Poultry

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

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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/

Meat & Poultry

Oven-Braised Caribbean Curry Duck

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Here’s one of those classic Caribbean curry dishes done a little differently, to free up your time in the kitchen. Curry Duck is a hit on the islands, especially in Trinidad and Tobago, where a significant portion of the population has East Indian heritage, as well as in Guyana.

This oven-braised Caribbean curry duck brings the bold flavors of Trinidad and Tobago into your kitchen; no outdoor fires needed. Using Muscovy duck for its lean richness, this version is perfect for home cooks seeking a slow-cooked, deeply spiced curry dish that can be prepared in the oven or slow cooker. Caribbean curry duck, reimagined for the modern kitchen.

Curry duck cooked in a baking dish

Ingredient Guide

Muscovy duck: A lean and richly flavored duck perfect for slow-cooked dishes. Ask your butcher to cut it into serving-size pieces. Store refrigerated for up to 2 days or freeze if storing longer.

Flour: Used to wash the duck and remove residual blood and gamey flavors. Rinse thoroughly after scrubbing.

Salt: Enhances overall flavor and helps penetrate the duck meat during marination. Use kosher or sea salt for better texture control.

Black Pepper: Adds a subtle heat and earthiness. Freshly ground pepper gives the best flavor.

Roasted Geera (Cumin): Deep, earthy flavor that defines Caribbean curries. Toast before use for a more intense aroma. Store airtight in a cool place.

Curry Powder: Essential to the dish’s base flavor. Choose a Caribbean-style blend like Madras for authenticity. Store away from heat and light to retain potency.

Scotch Bonnet Pepper: Brings fruity heat that’s iconic in Caribbean dishes. Handle with gloves and adjust quantity to suit heat tolerance.

Vegetable Oil: Neutral oil used to bloom the spices and brown the duck. Can substitute with canola or sunflower oil.

Bird’s Eye Peppers: Extra-hot chilies used for an added punch. Use sparingly if desired. Can be omitted for a milder dish.

Shado Beni: Earthy herb similar to cilantro but stronger. Key to green seasoning and finishing. Freeze in small portions for longer storage.

Scallion: Mild onion flavor and brightness. Use both white and green parts. Slice thin for best integration.

Caribbean Green Seasoning: A herb blend marinade made from shado beni, thyme, garlic, and scallions. Pre-made versions work, or make your own and store them in the fridge or freezer.

Onion: Diced and sautéed to build a savory flavor base. White or yellow onions work equally well.

Garlic Cloves: Crushed to release rich aroma and flavor. Store in a cool, dry place or preserve in oil (refrigerate and use quickly).

Ginger (optional): Adds fresh, spicy warmth. Slice thick for easy removal before serving. Freeze extras for convenience.

Shopping Made Easy

Duck: Visit Caribbean or specialty butcher shops—ask for Muscovy, cut in pieces.

Shado Beni: Look at Latin or Caribbean grocers; substitute with cilantro if needed.

Curry Powder: Use Caribbean-style curry. Madras blends are ideal.

Hot Peppers: Scotch bonnet is authentic; habanero is a close match.

Green Seasoning: Make your own or buy pre-made at Caribbean stores.

What type of duck is best for curry?

Muscovy duck is the best choice for its lean meat and ability to soak up bold Caribbean spices. Other duck varieties can work, but may alter texture and flavor.

Can I make curry duck in a slow cooker or oven?

Yes! This version is specially adapted for the oven or slow cooker, making it easier for home cooks to recreate traditional flavors with modern appliances.

How spicy is Caribbean curry duck?

It can be quite spicy due to scotch bonnet and bird’s eye peppers, but you can reduce heat by removing seeds or omitting the peppers entirely.

What can I substitute for shado beni?

If you can’t find shado beni, cilantro is a solid substitute. It has a similar flavor profile and works well in green seasoning.

What is Caribbean Green Seasoning made of?

A flavorful blend of shado beni or cilantro, thyme, parsley, scallions, garlic, and hot pepper and it’s used to marinate meats and build flavor into Caribbean dishes.

Curry duck cooked in a baking dish
Print Recipe

Oven-Braised Caribbean Curry Duck

Cuisine: Recipe Keys: Dairy Free Non Vegetarian Spicy
Difficulty: Intermediate Prep Time 20 mins Cook Time 2 hrs Total Time 2 hrs 20 mins
Diet:
D Duck

Description

This recipe offers a convenient twist on the traditional Caribbean curry duck by utilizing oven or slow cooker methods, making it accessible for home cooks seeking authentic flavors without the need for outdoor cooking.

Ingredients

Instructions

Video

  1. Place the cut duck pieces into a large bowl, add flour, and mix well. Add cool water and wash each piece individually. Rinse and drain in a colander to remove excess water and blood.

  2. In the same bowl, add salt, black pepper, roasted geera, 1 tablespoon curry powder, scotch bonnet pepper, half of the chopped shado beni, scallions, green seasoning, and ginger (if using). Mix well to coat the duck pieces. Cover and refrigerate for at least 4 hours or overnight.

  3. Heat vegetable oil in a deep pot over medium-high heat. Add diced onion and crushed garlic, then reduce heat to low and cook gently for 3–5 minutes, ensuring the garlic doesn’t burn. Add 3 tablespoons of curry powder and stir well, cooking for another 4–5 minutes to toast the spices.

  4. Increase heat to high and add the marinated duck pieces to the pot in batches, stirring to coat with the curry base. Continue adding all the duck, stirring every 4–5 minutes. Cook uncovered for about 15 minutes.

  5. Preheat oven to 375°F (190°C). Transfer the contents of the pot to an oven-proof baking dish, add bird’s eye peppers (if using), and cover tightly with aluminum foil. Place on the middle rack of the oven and bake for 1 hour.

  6. After 1 hour, remove the dish from the oven, carefully uncover, and stir the duck. Reseal with foil and return to the oven for another hour.

  7. After 2 hours total baking time, check the duck for tenderness. If it’s not as tender as desired, continue baking for an additional 30–45 minutes. Once done, remove from oven, adjust salt to taste, and garnish with the remaining chopped shado beni.

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Gluten Free Meat & Poultry

Curry Chicken With Chickpeas & Potato (channa and aloo).

13 Comments on Curry Chicken With Chickpeas & Potato (channa and aloo).

curry chickpeas with chicken (2)

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.

You’ll Need…

1 lb boneless chicken breast
1 can chick peas (about 2 cups)
1 1/2 tablespoon curry powder
1/2 scotch bonnet
1/4 teaspoon salt
1 tomato
1 teaspoon caribbean green seasoning
2 tablespoon veg oil
1/4 teaspoon black pepper
3 cloves garlic
1/2 small onion
2 tablespoon cilantro (or shado beni | culantro)
2 cups water
1 large potato
2 slices ginger (optional)

Important: If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary needs (specially the curry powder – some brands contain flour as a filler).

curry chickpeas with chicken (3)

Place the cubed (1 inch pieces) chicken in a bowl and season with the chopped tomato, salt, black pepper, Caribbean green seasoning, chopped scotch bonnet (no seeds) and diced tomato. Mix well and allow to marinate for 30 minutes. Remember to wash your hands with soap and water after handling such hot peppers.

curry chickpeas with chicken (4)

curry chickpeas with chicken (6)

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In a deep saucepan heat the oil on a low heat, then add the diced onion and garlic and cook (low heat) for about 3 minutes. Then add the curry powder (your fav) and cook for another 3-4 minutes on low. This step we’re cooking the rawness of the curry and highlighting the spices which make up the curry blend.

curry chickpeas with chicken (8)

Turn the heat to med/high and add the seasoned chicken pieces to the pot and stir well. The idea is to deglaze the bottom of the pan to pick up all the curry goodness. Cook for about 5-7 minutes, stirring often. the chicken will spring it’s own juices.. that’s natural.

curry chickpeas with chicken (9)

Add the 2 cups of water to the same bowl you marinated the chicken in to pick up any remaining marinade..we need that. By this time the liquid in the pan will start burning off and you’ll start seeing the oil we started off with. Add the cubed potato (large pieces) and chickpeas (be sure to wash and drain).

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Stir well, add the water, ginger and bring to a boil. As it comes to a boil, reduce to a rolling boil and cook with the lid slightly ajar for about 25 minutes. Basically until the pieces of potato are tender and you have a nice thick gravy.

curry chickpeas with chicken (12)

Taste for salt and adjust if necessary (remember we only added salt when we seasoned the chicken) – that was enough for me. If by chance you find that your gravy is too thin, use the back of your cooking spoon to crush some of the chickpeas and potato and it will thicken things. Top with the chopped cilantro (or shado beni) and enjoy (with rice or roti)!

curry chickpeas with chicken (13)

curry chickpeas with chicken (14)

curry chickpeas with chicken (1)

Such a classic curry dish and so easy to put together. Remember in the coming weeks I’ll have something very similar, except we’ll be using some plump shrimp for a totally different flavor – you’ll be blown away with that one.

Gluten Free Seafood

Curry Potato With Shrimp Recipe.

29 Comments on Curry Potato With Shrimp Recipe.

I’ve always had a weakness for curry potato, especially if there was hot sada roti on the side to sap-up the lovely gravy. And I’ve never been known to back away for a good dose of curry shrimp... must be a bit spicy though and not overcooked. So when our mom first introduced us to this dish many moons ago, I was in my little personal Shangri-La. Curry potato with shrimp gives you the rich creaminess of tender potatoes, spiced up with the lovely aroma of the curry powder and the kick of the scotch bonnet peppers are indeed present and jumps out at you (you can certainly control the heat level). The herbal notes of the green seasoning paste used in marinating the shrimp adds another level of true Caribbean goodness which words alone can’t describe.

 

You’ll Need…

4 medium potatoes
1/2 lb shrimp
1/2 teaspoon salt
1 teaspoon prepared green seasoning
1 tablespoon vegetable oil
1 medium onion
1 1/2 cups water
4 cloves garlic
2 tablespoon parsley
1 heaping tablespoon curry powder
1/2 teaspoon anchar massala
1/2 scotch bonnet pepper

Notes: Use a small to medium sized shrimp for best results (more sweet as we say in the Caribbean). When using and handling scotch bonnet peppers it’s important to wear gloves and do wash your hands with soap and water immediately after use. The seeds and area surrounding it will have the most heat, so remove and discard if you’re overly concerned about the raw heat. I used a Caribbean style Madras curry powder as this is the blend I enjoy using (stuff I grew up eating), but you can use your fav curry powder. If you can’t source anchar massala, you can use about 1/4 teaspoon ground cumin (geera) IMPORTANT! Be sure to read the label of the curry powder (and other ingredients) to ensure it’s fully gluten free as some curry powders have added flour as a filler.

Peel and devein your shrimp if you’ve not already done so (something you get them already cleaned in the supermarkets). In the event you’re not sure how to do so, here’s a short video showing how easy it can be.

Wash your shrimp with the juice of a lime or lemon, rinse with cool water and drain. Now add the green seasoning paste to the shrimp and give it a good stir. Allow that to marinate for about 10-15 minutes or so… try not to go too much longer as the green seasoning can start cooking the tender shrimp.

It’s now time to prep the other ingredients. Basically all you have to do is peel and chop the onion and garlic as well as the scotch bonnet pepper. Then peel,wash and cube the potatoes.

Heat a deep saucepan on medium heat and add the vegetable oil, then the garlic and onion. Allow this to cook (reduce your heat to min) for 3 minutes, or until it’s nice and soft and you can get that lovely scent of cooked onion and garlic. Now add the sliced scotch bonnet pepper and curry powder. With your heat still on low, allow the curry powder to toast a bit (2-3 minutes).

Now add about a 1/4 cup of water (not mentioned in the ingredients list) and scrape the stuff off the bottom of the pan. The first step we toasted the curry, this step we’re cooking the curry so we don’t get a raw aftertaste when the dish is done. Bring this to a boil and allow it to gently simmer for 4-5 minutes. Then turn up the heat and burn off all the liquid. The curry paste will go a bit grainy and clump to the cooked onion,garlic and scotch bonnet pepper.

Add the diced potato and give it a good stir, then add the anchar massala and salt and pour in the water. Be sure to scrape off all that goodness from the bottom of the pan and bring to a boil. Then reduce your heat to a simmer and let it cook for about 20 minutes or until the potato gets tender and liquid starts to thicken up (lid closed).

With the potatoes tender, it’s time to add the seasoned shrimp to the pot and give it a good stir. After 1 minute, check for salt (add accordingly) and if you find the sauce or gravy is too thin, using the back of your spoon, crush a few pieces of the potato to thicken the gravy. Keep in kind that as this curry potato with shrimp cools, it will naturally thicken up. So not to overcook the shrimp… turn off the stove, top with the chopped parsley (adds a nice punch of colour) and place  the lid on the pan to allow the residual heat to fully cook the shrimp.

I love using Yukon Gold potatoes or any creamy potato for this dish as the overall texture is simply amazing. Remember if you want to control the heat you can use less scotch bonnet pepper or simply leave it out altogether. This curry potato with shrimp is excellent with rice, roti or bread and  I assure you that even your kids will love this one… if not send me their names and I’ll tell Santa they were bad this year (smile).

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