Bring some island sunshine to your table! Try a vegan take on the iconic Trini Curry Chicken with our recipe for this Trinidadian classic. Made with Quorn Vegan Fillets, our Trini Curry Chicken recipe has all the flavour of the original with a green seasoning base. Don't forget the roti!
1 Scotch Bonnet pepper or less if you can’t handle the heat
For curry
3-4 Tbsp oil
1 onion, chopped
3 cloves of garlic, chopped
1 jalapeño chili
2 Tbsp curry powder
1 tsp cumin powder
1/2 tsp turmeric
1/2 tsp garam masala powder
300ml of vegetable stock
3 Tbsp marinade
2 potatoes, cut into cubes
Salt to taste
Method
Blitz all the ingredients for the marinade except the Quorn Vegan Fillets, in a blender until smooth. In a shallow container or bag, marinade the Quorn Vegan Fillets with all but 3 tbsp of the mixture. Allow fillets to thaw and marinade in the fridge overnight.
The next day, sauté onion, garlic and jalapeño over a medium heat until golden brown. Add in mixed spices and stir.
Add in stock and cook until it begins to thicken.
Add in potatoes and a little water and simmer for 10 minutes before adding salt, marinaded fillets and cooking for a further 12 minutes.
Add the last of the marinade and serve with rice or roti!
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