This week’s Sunday lunch actually began on Saturday. I cooked on Saturday instead of Sunday so I could rest the next day—and maybe catch up on the five weeks of Sunday Lunch Chronicles I’m behind on.
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It was also my husband’s birthday week. He took time off work, and we rested, indulged in Turkish and Chinese takeout, and stayed low-key. The plan had been to go out for his birthday, but after eating out twice, my body had reached its limit. I felt sick and miserable, which always happens when I eat restaurant food while under stress (read more about my chemical sensitivities here in the about me section).
On the morning of his birthday, I made blueberry pancakes—one of my all-time favorites that I happened to be craving. For lunch, I pan-fried salmon and served it with smashed potatoes, steamed spinach and broccoli, and a cucumber salad (because no meal is complete without cucumber in this house). We had plans to go to a nearby burger joint, but that never happened; instead, he said my salmon meal was better than a restaurant’s. He ate happily, then slept until dinnertime. That evening, at his request, I made fried bake, fry bodi, and fried plantains.
For the Saturday “Sunday lunch,” I pulled out a package of bone-in chicken thighs. I note this because I so often create recipes with boneless thighs. At first, I thought of chicken cacciatore with pasta, then considered stewed chicken with rice. But once I cut up, rinsed, and seasoned the chicken, inspiration struck: curry stew chicken. Since my sister is always talking about the dhal she’s making, I decided to cook my Instant Pot dhal as well.
I browned (or burned, as we say in Trinidad) the sugar, added curry and a little ketchup—a technique slightly different from the recipe on my blog—cooked it down to develop the flavors, then added the seasoned chicken and simmered it for 40 minutes to an hour until it was fully cooked. The chicken turned out spectacular. The dhal was resplendent. And together, they were phenomenal. Naturally, I made a quick cucumber salad for my husband.
I ate heartily. Around 2 p.m., he finally appeared to eat—he had been busy with a project he is “working on” (or more accurately, supervising). Afterward, I cleaned up the kitchen, took a much-needed nap, and then jumped on the computer to write this while chatting with my sister, who was stretched out on her hammock under her favorite tree, telling me stories about her dog Buce (whose real name is Zeus).
On Sunday, though I had no plans to cook, the menu grew. I made curry goat, which we enjoyed alongside the curry stew chicken, dhal, and rice. For dinner, the curry goat reappeared with curry channa and aloo, served with soft paratha. Suddenly, one lunch had blossomed into many different combinations. And that, to me, is one of the true intentions behind Sunday Lunch: variety and abundance that spill into the days ahead. With a little planning and prep, I had time to leisurely cook the goat on Sunday, and even more time to prepare channa, aloo, and paratha that my husband and daughter could enjoy for dinner during the week.
That’s all for now. I’m already looking forward to enjoying the leftovers tonight, tomorrow, and probably the day after.
This Week’s Menu & Recipes
- Curry Stew Chicken – Bone-in chicken simmered with caramelized sugar, curry, and a touch of ketchup for rich, complex flavor.
Get the recipe » - Instant Pot Dhal – Smooth, comforting dhal with turmeric and garlic, a perfect match for the chicken.
Get the recipe » - Cucumber Salad – Light, crisp, and refreshing; no meal in our house is complete without it.
- Curry Goat – Slow-cooked goat, tender and deeply spiced, perfect with rice or paratha.
- IP Curry Channa & Aloo – A hearty, filling side that paired beautifully with curry goat and paratha.
- Paratha – Soft, flaky layers of Trini-style roti to scoop up the curries.
Get the recipe »
Tips for This Sunday Lunch Menu
- Burn the sugar (not black but deep brown) carefully for the curry stew—this step makes all the difference.
- A splash of ketchup balances the curry and adds depth.
- Goat curry benefits from slow, patient cooking; don’t rush it.
- Pairing something crisp and fresh (like cucumber salad) balances the richness of curry and dhal. However, folks on social media will tell you differently :-).
- Cook extra channa and aloo—it reheats beautifully for quick weekday meals.
Meal Prep & Make-Ahead Tips
- Season Ahead: Prep and season chicken and goat the night before for deeper flavor.
- Batch Cooking: Double dhal or curry channa and freeze portions for easy meals later.
- Budget-Friendly: Substitute goat with lamb or even beef for a similar style curry.
- Time-Saving: Use the Instant Pot for dhal and pressure cook goat initially before finishing on the stovetop.
- Weekly Planning: Cooking a variety of dishes together creates endless mix-and-match meal combos throughout the week.
Sunday Lunch Reflections
This week felt like abundance in action. Starting with curry stew chicken and dhal, then adding curry goat, channa and aloo, and paratha, the menu became a spread that stretched across multiple meals and combinations. From rice and dhal with goat, to roti and curry channa with goat, there was always something exciting to look forward to.
Planning and prepping ahead gave me the freedom to cook at a relaxed pace and the joy of seeing my husband and daughter enjoy meals beyond Sunday. It was a reminder of why I love the Sunday Lunch tradition: it nourishes not just for one afternoon, but for days, weaving comfort, variety, and togetherness into the week.
Did You Love This Sunday Lunch – Leave a Rating and Comment
If you enjoyed reading about this week’s menu, I’d love to hear from you! Share your thoughts in the comments below, give a 5-star rating on the respective recipes, and let me know if you try any of these dishes at home. Your feedback encourages me to keep sharing these Sunday Lunch Chronicles and recipes.
Questions or Concerns—Write Me!
If you have any questions, concerns, issues, or suggestions about this post or any other recipes, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible. Happy cooking!
More Sunday Lunches to Explore
- Sunday Lunch Week 32: Curry duck with pigeon peas, curry aloo, and paratha
- Sunday Lunch Week 33 : Chickpeas Rice, Lemon Potatoes, Green Beans & Lamb Chops
- Sunday Lunch Week 34: Pumpkin with Shrimp, Curry Lamb, Dosti Roti & Paratha
- The Full 52 Weeks of Sunday Lunch Series
