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I am obsessed with spices, especially in chai. The blend of cardamom, cinnamon, cloves, and ginger is deeply addictive. The aromas that fill the air and the warmth that settles in with just one cup have always soothed me. That relationship with spice — the comfort, the familiarity, the quiet power — is what inspired this curry chicken.
With that affection for spice, and all the spices I’ve added to my kitchen over the years, I’ve always wanted to create a 12-spice curry. The desire came from curiosity as much as intention. I needed the challenge — to see if I could combine that many elements harmoniously, without overwhelming the dish.
As the curry came together and the spices began to bloom in the oil, I paused and did the math. What started as a 12-spice idea had quietly turned into something more. There were 15 spices in the pot, each one contributing its own warmth, aroma, and depth. Nothing felt excessive. Everything felt considered.
Most of us who love to cook already have a variety of spices sitting in our pantry, often waiting to be used. This recipe became a good excuse to reach for those spices and let them finally shine. When used thoughtfully, spices don’t compete with each other — they build flavor gradually, intentionally, one layer at a time.
This 15-Spice Curry Chicken is not a traditional Trinidadian dish. It’s a CookingWithRia creation, inspired by the spices and flavors of both the East and the West, and by the way Caribbean kitchens naturally bring those influences together. It’s a curry made with intention, balance, and respect for the ingredients.
Why You’ll Love This 15-Spice Curry Chicken
- Deep, layered flavor without harsh heat
- A practical way to use pantry spices
- Flexible texture — keep it dry or add sauce
- Ideal for roti, rice, or meal prep
- Even better the next day
This is intentional cooking — the kind that rewards patience.
The 15 Spices Used in This Dish (With Indian Names)
This recipe uses 15 spices in total. The count includes the five spices found in panch phoron, along with curry leaves and black pepper, which are commonly counted as spices in Caribbean and Indian kitchens. Fresh aromatics such as ginger, garlic, and hot pepper are not included in the spice count. The spices in curry powder were also not taken into consideration, however, they usually consist of some of the other spices also mentioned.
- Fenugreek seeds (Methi)
- Nigella seeds (Kalonji)
- Cumin seeds (Jeera)
- Fennel seeds (Saunf)
- Mustard seeds (Sarson / Rai)
- Cinnamon stick (Dalchini)
- Cardamom seeds (Elaichi)
- Cloves (Laung)
- Black pepper (Kali Mirch)
- Curry leaves (Kadi Patta)
- Curry powder
- Turmeric (Haldi)
- Kashmiri chili powder (Kashmiri Mirch)
- Garam masala
- Ground coriander (Dhaniya)
Health Benefits of Cooking With Spices
In Caribbean kitchens, spices have always served more than one purpose. They bring flavor, warmth, and balance — but they’ve also long been valued for how they support the body.
- Turmeric is widely known for its anti-inflammatory properties and has been used traditionally in everyday cooking and home remedies.
- Cumin and coriander are commonly used to support digestion, especially in richly spiced dishes.
- Black pepper helps enhance the absorption of nutrients and adds a clean, warming heat.
- Cloves and cinnamon are rich in antioxidants and bring natural warmth to food.
- Spice blends, when layered thoughtfully, allow bold flavor without relying on excess salt or fat.
This 15-Spice Curry Chicken reflects the way food has always been cooked in our culture — with intention, balance, and care.
Ingredients You Will Need
- Chicken – Bone-in chicken thighs release natural juices that enrich the curry as it cooks.
- Lime, lemon, or vinegar – Used to clean the chicken before seasoning.
- Green seasoning – Provides the foundational Caribbean flavor base. See the recipe here.
- Salt and black pepper – Used simply to season the chicken.
- Whole spices – Panch phoron, cinnamon, cardamom, cloves, cumin seeds, and curry leaves create the aromatic backbone.
- Ground spices – Curry powder, turmeric, Kashmiri chili powder, garam masala, and ground coriander build depth and color.
- Onion and hot pepper – Add sweetness and adjustable heat.
- Tomatoes – Balance the spices with acidity and body.
- Oil – Blooms spices and carries flavor.
- Water – Adjusts the curry from dry to saucy.
Serving Suggestions
Serve this 15-Spice Curry Chicken with paratha(buss up shot), Guyanese oil roti, dhalpuri, aloo roti, sada roti , chapati (as seen above)or alongside steamed rice or dhal and rice. On this particular day, the curry was kept drier, but it adapts easily depending on how you plan to enjoy it.
Frequently Asked Questions
Is this a traditional Trinidadian curry?
No. This is a CookingWithRia original inspired by Indian spices and Caribbean cooking sensibilities. It’s bold and aromatic, but it’s not a traditional Trinidad-style curry.
Where can I buy Indian spices?
You can find most of these spices at Indian grocery stores or online. In Queens, Apna Bazaar is a great option. If you don’t have access to a local Indian market, many of these spices are also available online through Amazon.
What is green seasoning?
Green seasoning is a Caribbean herb blend used to season meats before cooking. My version typically includes scallions, cilantro, parsley, garlic, and red bell pepper. Depending on what I have on hand, I sometimes include pimento (seasoning) pepper as well.
What if I don’t like using too many spices?
If this recipe feels like too much, try my traditional curry chicken instead. It uses fewer spices while still delivering the familiar, comforting flavor many of us grew up with.
Is this a spicy dish?
Not necessarily. The spices add warmth and depth, not just heat. You can adjust the hot pepper to your preference or leave it out entirely for a milder curry.
How do I make this curry saucier for roti or rice?
Toward the end of cooking, add water a little at a time until you reach the consistency you like. Let it boil for a few minutes so the sauce thickens and the flavors come together, then adjust salt if needed.
Recipe Card — 15-Spice Curry Chicken
Ingredients
To Clean & Season the Chicken
- 3.5 lbs bone-in chicken thighs cut into smaller pieces
- Lime lemon, or vinegar (for cleaning)
- Clean water for second rinse
- ½ cup green seasoning
- 1½ tsp salt
- ½ tsp black pepper
To Cook the Curry Chicken
- 3 tbsp oil extra virgin olive oil or your preference
- ½ cinnamon stick
- ½ tbsp cardamom seeds 1½ tsp
- ½ tsp cloves
- ¼ tsp panch phoron
- ½ tsp whole cumin seeds
- 3 curry leaves
- ½ large onion sliced
- Hot pepper to taste
- 2 tbsp curry powder
- ½ tsp turmeric powder
- 1½ tsp Kashmiri chili powder
- 1½ tsp garam masala
- ½ tsp ground coriander
- 1 – 2 plum tomatoes chopped
- Water as needed (for desired consistency)
- Salt as needed (to finish and adjust seasoning)
Instructions
- Clean the chicken: Rinse chicken with lime, lemon, or vinegar, then rinse again with clean water and drain well.
- Season the chicken: Season with green seasoning, salt, and black pepper; mix well and marinate at least 30 minutes or up to 2 days refrigerated.
- Heat the pot: Heat a large, heavy pot over high heat, add oil, then add cinnamon stick, cardamom seeds, cloves, panch phoron, whole cumin seeds, and curry leaves and allow to sizzle until fragrant.
- Build the base: Add sliced onion and hot pepper and cook until the edges of the onions begin to brown.
- Bloom the spices: Add curry powder, turmeric, Kashmiri chili powder, garam masala, and ground coriander; stir continuously, add about ½ cup water, and cook briefly.
- Add tomatoes: Add tomatoes and cook until the mixture becomes grainy and the oil separates.
- Add chicken: Add the seasoned chicken and mix well to coat.
- Cook down: Cook uncovered on high heat for about 5 minutes, then cover, reduce heat to medium, and allow the chicken to cook in its own juices.
- Simmer and finish: Cook for about 40 minutes, stirring every 5–10 minutes; keep the curry on the drier side or add 1–2 cups water at the end for sauce, bring to a boil briefly, and adjust salt.
Notes
Nutrition
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