Caribbean Chicken Curry

4 - 6



  • 3 chicken breasts, skin on, cubed
  • 1 cup green seasoning (recipe follows)
  • 2 Tbsp rice bran oil
  • 1 onion, diced
  • 1 tsp cumin powder
  • 1/2 tsp turmeric
  • 1-2 tsp garam masala
  • 1/2 cup coconut milk
  • 1 tsp mustard (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 fresh mango, skinned, chopped in 2cm cubes
  • store-bought roti

Green Seasoning

  • 1 green capsicum, deseeded, chopped roughly
  • 1 stalk celery
  • 3 spring onions
  • 1 bunch fresh coriander (about 1 cup)
  • 4 cloves garlic
  • 1 Tbsp fresh thyme (or 1/2 Tbsp dried)
  • 1/4-1/2 cup water
  • 1/2 tsp salt


This curry is delicious and great for those who enjoy a milder curry. It has an East Indian influence and uses the one key ingredient so common to Caribbean cooking - the green seasoning mix.

In a bowl, marinate the chicken in the green seasoning (see below).

Meanwhile, heat the oil in a medium-sized heavy-based saucepan. Add the onion and sauté until soft then add the spices (cumin, turmeric, garam masala) and fry for 2-3 minutes until aromatic. Add the chicken and green seasoning and stir until coated in the spice mix and simmer for 7-10 minutes or until the chicken is cooked through. Finally add the coconut milk and mustard (if using), then the mango and heat through. Serve with rice and roti.

Green Seasoning

Blend all ingredients in a blender or food processor.