You will fall in love with the warm delicious spices that will fill your home with the aromas of Trinidad. This tasty curry uses tender chicken thighs and is perfect when served alongside our Caribbean Rice and Peas. For a vegetarian alternative replace the chicken with boiled new potatoes (omit the cornflour) and garnish with halved soft boiled eggs.
Tildalicious tip: cornflour is a great vehicle for achieving excellent colour on browning meat. What’s more, you then also have an easy sauce or gravy by simply adding stock to the pan and simmering briefly.
This recipe uses:
Caribbean Rice and Peas Basmati Rice
Coat the chicken pieces in cornflour. Heat the oil in a non-stick frying pan and fry the chicken over a high heat for 6 minutes until browned
Turn down the heat and add the ginger, garlic, onion, pepper, ground coriander, ground allspice, ground cumin and thyme sprigs to the pan. Cover with a lid or foil and cook for 4-5 minutes until the onions are softened
Increase the heat, add the stock and simmer uncovered for a further 4-5 minutes until the curry sauce has thickened. Remove the thyme stalks
Heat the Tilda Caribbean Rice & Peas according to pack instructions
Serve the chicken curry over the hot rice and garnish with parsley and coriander
Share
Share this recipe
Discover Similar Recipes
Salmon With Citrus Salsa
Delicious tender salmon that is crispy and full of citrus flavour on the outside.
Jerk Chicken
For a taste of the Caribbean, try chicken marinaded in flavoursome jerk spice and paired with our limited edition Rice and Peas Steamed Basmati.
Jerk Salmon with Rice and Peas
This quick and simple recipe is a great source of Omega 3 as well as two of your five a day.
Caribbean Rice and Pea Soup
Warm up with this hearty Caribbean Rice & Pea Soup. Packed with vibrant flavours, tender vegetables, and Tilda Caribbean Rice & Pea Basmati, it’s a comforting bowl inspired by the islands.