This dish is a combination of cultures, taking inspiration from Indian curry whilst using Caribbean ingredients to create the perfect combination. The result is far more exciting than your traditional curry or coconut curry. The addition of spinach and coconut provides a delicious and unique taste. Serve with rice or roti to allow the dish to shine through into complete amazement for your guests. This Caribbean version of coconut curry takes the best from both cultures with delicious results.
- Use fresh or frozen spinach within the recipe. If you are using frozen spinach, I do not recommend using spinach right from the freezer for this recipe. Be sure to leave it out for a few hours to thaw.
- If green seasoning is unavailable then season the chicken with salt, pepper and fresh thyme.
- If you can’t get your hands on masala then don’t worry, the dish will still be delicious. You can purchase Geera and Masala at any local Indian or Caribbean grocery store.
- 6 Chicken drumsticks
- 1 tsp green seasoning
- 1 tsp all-purpose seasoning
- ½ tsp chicken bouillon
- ¼ tsp paprika
- 4 ½ tbsp curry powder
- ¼ tsp geera (cumin) powder
- ¼ tsp Masala powder
- 1 cup Spinach (fresh or frozen)
- ½ cup Coconut milk
- 6 cloves Garlic, finely chopped
- 1 Hot pepper
- ½ large Onion
- ¼ tsp Black pepper
- optional: 1 tbsp Parsley, chopped
- 1 ½-2/3 cup Water
- 1/3 cup vegetable oil
- salt to taste
Prep: Clean drumsticks then place into a bowl. Add green seasoning, all-purpose seasoning, chicken bouillon, paprika, and ¼ tsp salt. Mix well.
Curry Paste: Into a small bowl mix the curry powder, geera (cumin) and masala powder, stir together.
- Place a saucepan on medium heat then add the vegetable oil. Once the oil is hot add ½ of the garlic mixture and allow to cook for 1 min then add the prepared curry paste and fry for 2-3 mins (stirring often to prevent it from burning).
- Using tongs add the marinated chicken drumsticks to the pan, cover and allow to cook on a low heat for 30 mins. Turn the chicken every 10 mins for even cooking.
- After 30 mins, add the spinach, onions, garlic and hot pepper, allow to cook for 7-10 mins.
- Add the coconut milk, water, salt, black pepper and paprika. Mix well to combine the ingredients.
- Cook on medium to high heat for an additional 20 mins or until the chicken is cooked, the stew should be thickened at this point. Season the dish to taste.
- Finish by removing the chicken from the heat and garnish with freshly chopped parsley.