Curry Stew Chicken is one of those classic local dishes in Trinidad. It’s the perfect combination of curry and stew and I guarantee you will love it!

The recipe is pretty much simple.

SERVINGS: 6-7 persons


  • 1 whole chicken, washed, cleaned and cut into small pieces
  • 1 small onion, sliced
  • 3 tbsp JGM PRODUCTS hot hot curry
  • 1 1/2 tsp JGM PRODUCTS roasted geera
  • 1 tsp JGM PRODUCTS amchar masala
  • 1 tsp JGM PRODUCTS black pepper
  • 4 tbsp green seasoning (combination of culantro, pepper, garlic and pimento)
  • 1 tsp salt
  • 1 tsp soy sauce (optional)
  • 1 tbsp ketchup
  • 2 tbsp brown sugar
  • 1 tbsp oil


  1. Add 3 tbsp green seasoning, curry, geera, masala, onion, black pepper, salt, soy sauce and ketchup to chicken. Mix well and allow to marinate for as long as possible.
  2. If you are leaving it overnight in the refrigerator,  allow the meat to come to room temperature when you are ready to cook it.
  3. Heat oil in pot and add sugar. Once the sugar begins to bubble and turns brown (can take roughly 2-3 mins), add the meat. Mix well to coat the pieces with the sugar.
  4. Cover pot and cook for 4-5 mins.
  5. Remove the cover and allow to cook until most of the water evaporates from the pot.
  6. Add just enough water to cover the meat and with the cover off, cook for roughly 20-25 mins or until most of the water is gone. A few minutes before you are ready to turn off the stove, add the remaining green seasoning and mix well.
  7. Serve with rice or roti!

Check out the video here:

This dish is so packed with flavor! You will enjoy it! Give it a try and let me know what you think!

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