Curry Chicken Pelau Like You’ve Never Seen – A Trinidad Twist That Changes Everything.

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 a plant-based protein option.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and cheaper.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with less intensity.

Wash and clean the chicken thoroughly.

Season the chicken with salt, black pepper, and curry powder; let it sit for about 10 minutes.

Soak the brown rice in water for a while.

Heat a pot and add garlic, onion, and bell pepper; sauté until fragrant.

Add 5 tablespoons of curry and 1/2 tablespoon of achar masala to the pot.

Mix in water to cook the curry and let it simmer for about 10 minutes.

Add the seasoned chicken to the pot and cook until the chicken is well coated with the curry.

Add the soaked brown rice to the pot and mix it in with the chicken and curry.

Pour in coconut milk and additional water to cover the rice and chicken mixture.

Add pigeon peas about 10 minutes before the cooking is done to avoid mushiness.

Cover the pot and let it cook until the rice is tender and liquid is absorbed.

Cooking Techniques

Equipment Needed

Spice Level: