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A classic Caribbean dish from Trinidad and Tobago, featuring curry-stewed chicken with pigeon peas and potatoes. Perfectly seasoned and cooked to perfection, this dish is typically served with roti or rice.
Total time60 min
Ingredients16
Serving size4
Calories450
Heavy deep pot
Knife
Cutting board
Spoon
3 lbs chicken thighs (skin and fat removed)
1.50 tablespoons Caribbean Green Seasoning
1.50 tablespoons curry powder
3/4 teaspoons salt
1/2 teaspoons black pepper
1.50 tablespoons olive oil
1.50 tablespoons golden brown sugar