Mélange Curried Chicken

Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Moses Reuben, executive chef and owner of Mélange Restaurant in Port of Spain, adds elegance to everyday Trinidadian foods with French technique and delicate seasoning. His version of curry chicken can be paired with roti for a more traditional feel or plain rice for a more sophisticated presentation.


  • 4 boneless chicken breasts, cut into ½-inch cubes
  • 3 tablespoons chopped onion
  • 2 cloves garlic, chopped
  • teaspoons chopped shado beni or cilantro leaves
  • 1 teaspoon ground cumin
  • 3 tablespoons Trinidad curry powder
  • 2 tablespoons canola oil
  • 1 cup chicken stock
  • 1 medium Yukon Gold potato, peeled and cut into ½-inch chunks
  • ½ teaspoon coarse salt
  • ¼ cup coconut milk


  1. Mix the chicken with the onion, garlic, shado beni, cumin, and 2 teaspoons of the curry powder. Set aside to marinate for at least 20 minutes but preferably overnight in the refrigerator.
  2. Mix the remaining curry powder with ½ cup of water to make a smooth paste. Heat the oil in a deep saucepan and add the curry paste and cook for about 30 seconds or until it releases its aroma. Add the marinated chicken, mix well, and sauté for 2 to 3 minutes.
  3. Add the stock, potato, and salt. Simmer until the sauce thickens, about 15 minutes. Add the coconut milk and simmer for 3 minutes more. Taste to adjust the seasonings. Serve with rice or roti.