Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Bright, herby island curry — Trinidad & Tobago.
Equipment: Large casserole with lid
Measures and names
Ingredients
- 800 g chicken thighs, bone-in, cut up
- 2 tbsp Caribbean curry powder
- 1 onion
- 3 garlic cloves
- 1 tbsp fresh thyme
- 1 scotch bonnet (whole, for mild heat)
- 400 ml chicken stock
- 1 tbsp oil
- Fresh coriander (cilantro)
Method
- Toss the chicken with the curry powder and leave for 10 minutes to take on the spice.
- Heat the oil in a casserole and cook the onion, garlic and thyme for 4 minutes.
- Add the chicken and brown for 5 minutes, turning in the spiced oil.
- Pour in the stock and drop in the whole scotch bonnet — whole for flavour without ferocious heat; don't burst it.
- Simmer partly covered for 30 minutes, until the chicken is tender and the sauce thickened.
- Lift out the scotch bonnet, taste and season, and serve with coriander over cauliflower rice.
Swaps and tips
Leave the scotch bonnet whole for flavour without too much heat — just don’t burst it. Serve with cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 5 g | 1 g | 19 g | 319 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
