Trinidadian Mustard Chicken Curry Recipe / How to make Caribbean Chicken Curry with Mustard

mustard

🥗Healthier: honey mustard

💰Cheaper: yellow mustard

Yellow mustard is more accessible and less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while mimicking flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Habanero provides similar heat at a lower cost.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Chicken thighs are often cheaper than breasts.

Roast and grind 4-6 red peppers, 1 tsp fenugreek, 1 tsp cumin, 1 tsp turmeric, and 1 tbsp coriander to make the Caribbean curry powder.

Blend together 1 onion, 1 inch ginger, 8 pods garlic, 6 green chillies, and 2 tomatoes with water to make the Caribbean paste.

In a large pot, heat 4 tbsp of oil and add cumin seeds and bay leaves.

Add 2 finely chopped onions and sauté until softened.

Stir in the ginger and garlic paste and cook until fragrant.

Add the chicken and cook until browned.

Incorporate the Caribbean paste and the Caribbean curry powder, mixing well.

Add the halved or quartered potatoes and chopped tomatoes; season with salt, white pepper powder, cumin powder, coriander powder, and curry powder.

Pour in water to dilute the mixture as needed and bring to a simmer.

Cover and cook until the chicken is tender and the potatoes are cooked through.

Garnish with finely chopped fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens