Trini Curry chicken with pigeon peas is a family favorite.
In this simple recipe, the curry powder, cumin and the abundance of fresh herbs make it not only delicious but also super healthy!
What to eat with Curry Chicken with pigeon peas?
This dish is perfect with paratha roti-buss up shot or dhalpuri roti or dhal and rice. The ultimate comfort food.
I made this with dhalpuri roti for Mother’s Day and filmed the process for YouTube. I have since had requests for the printable recipe, so here it is!
You can also check out my other curry chicken recipes, which are also winners and family favorites.
What cut of chicken should I use in this recipe?
You can use a whole chicken, cut into pieces, legs cut into two or leg quarters, cut into two or three pieces. If using boneless chicken, decrease the cooking time. However, bone in chicken is best for this recipe.
More Curry Chicken Recipes:
Curry Chicken with Eggplant and Chickpeas
Turmeric Chicken (No Curry Powder)
TRINI CURRIED CHICKEN WITH PIGEON PEAS
Ingredients
- 4 pounds chicken legs, thighs or a whole chicken cut up into 2 inch pieces
- 6 tbs green seasoning or minced culantro or minced culantro,divided
- 2 tbs minced garlic minced, divided
- 1 onion sliced and divided
- Scotch bonnet or habanero pepper- sliced divided
- 1 plum tomato chopped
- 10 sprigs thyme chopped (about 2 tbs)
- 1 tbs Himalayan salt or more to taste
- 1 teaspoon black pepper
- 6 tablespoons Curry powder
- 1 tsp roasted cumin
- 1 tsp duck and goat curry powder
- 1 tsp amchar masala
- 6 tablespoons extra virgin olive oil
- 1 lb pigeon peas fresh
- Chopped bandhania culantro for finishing
Instructions
- Pre Boil Peas-place peas in a small pot, cover with water. Bring to a boil, then lower heat to medium and cook for 5 minutes. Drain and set aside.
- Prepare Chicken: Cut up chicken into 2 inch pieces if required. Wash chicken with lemon, removing skin if you wish, excess fat and rub off slime. Drain well in a colander.
- Season chicken with 4 tbs green seasoning, 1 tbs minced garlic, 1/2 of the sliced onion and hot pepper, tomato, thyme, salt and black pepper. Allow it to marinate for several hours or overnight, optional.
- Make Curry Paste: In a small bowl, add 6 tablespoons curry powders and cumin along with 1/2 cup of water, 2 tbs green seasoning and 1 tbs minced garlic. Mix well and set aside.
- In a heavy bottomed pot or dutch oven over medium heat, heat oil, add the reserved pieces of onions and pepper and cook until golden brown. Add curry mixture and cook until grainy and curry separates from the oil, stirring constantly and scraping bottom of pot to prevent it from sticking and burning, 3-5 minutes.
- Add seasoned chicken and pwas to pot. Mix well to combine.
- Cover pot and cook on medium heat until meat has released its juices and evaporates about 30-40 minutes, gently stirring every 10 minutes or so in a basting motion (pouring the pan juices over the chicken).
- If water has evaporated during this time, add hot water to make sauce, about 1-2 cups. Bring to a boil, lower heat to medium, cover pot and cook until sauce has thickened about 5-10 minutes. Taste for salt and add more if required. Garnish with chopped cilantro or bandhania. Serve hot with roti or rice and a salad.
