TRINIDAD Curry Chicken Lentils Cook Up | One Pot Meal | Onion Pepper Chow Recipe | Caribbean Food

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño offers heat with less intensity.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be more flavorful and cost-effective.

Season the chicken with green seasoning, curry powder, amchar masala, salt, and black pepper; mix well and let marinate for 1-2 hours or overnight.

In a pot, sauté chopped onions, hot peppers, pimentos, and curry leaves over low-medium heat.

Add curry powder to the pot and toast for 2-3 minutes, stirring continuously; add water if it starts to stick or burn.

Add the marinated chicken pieces to the pot; stir to coat with the curry paste and cook for 5-10 minutes until the liquid from the chicken reduces.

Incorporate the soaked lentils into the pot and mix well with the chicken and curry paste.

Add soaked parboiled rice to the pot and mix everything together.

Pour in chicken stock and enough water to cover the contents; adjust liquid based on desired rice texture.

Cook for 30-40 minutes, stirring occasionally and adding more water if necessary until rice is soft to your liking.

Prepare onion pepper chow by slicing onions and peppers, chopping shadow benny and garlic, and mixing with lime juice, salt, and black pepper in a bowl.

Check on the curry cook up; add chopped celery and serve with onion pepper chow.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary