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  • Complexity: medium


  • ¼ lb chicken, cut into small parts and skinned
  • 4 – 5 blades chives, chopped
  • 4 cloves garlic
  • 2 limes
  • 3 leaves chadon beni, chopped
  • 1 small onion, chopped
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 pimento peppers, seeded and chopped
  • ½ hot pepper, chopped (optional)
  • 3 tbsp curry powder
  • 1 small melongene (eggplant), peeled and chopped (optional)
  • 2 tsp ground geera powder
  • 2-3 tbsp oil


  1. Clean and wash chicken in a mixture of water and juice of 1 lime. Set aside in a bowl.
  2. Mix together chives, 3 garlic cloves (chopped), chadon beni, pimento peppers, and hot pepper if using. Add to the chicken and squeeze the juice of the other lime over the chicken. Add the Worcestershire sauce, salt and black pepper. Mix well ensuring the seasoning is well incorporated into the chicken. Let marinate for at least 1 hour.
  3. Heat oil in a pot over medium heat. Add the remaining garlic clove and let burn in the oil until black.
  4. Mix the curry powder with enough water to form a paste. Add mixture to the hot oil, stirring quickly for a few seconds.
  5. Add the chicken and let cook in the curry for approximately 5 minutes. (If using the melongene/eggplant add to the chicken after 5 minutes). Add the geera powder and mix.
  6. Add approximately 1 cup water to the chicken and leave to cook for ½ hour or until the chicken is cooked through. It may be necessary to add a little more water during the cooking time.
  7. Taste and adjust seasonings before serving.

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