Trini Curry Chicken with Quorn Vegan Fillets

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!

Serves 4

50 mins

A Little Effort

384 cals
(Per serving)

14 g of fat


Made with Quorn Vegan Fillets

High in protein
High in fibre
Low in saturated fat


For Marinade:
  • 312g Quorn Vegan Fillets
  • 1 Small Bunch of Coriander
  • 1/2 Small handful of parsley
  • 1 stalks celery
  • 2 spring onions
  • 5 cloves garlic
  • 1/2 small onion
  • 1 inch ginger
  • 1 tsp of dried thyme
  • 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


  1. 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.
  2. The next day, sauté onion, garlic and jalapeño over a medium heat until golden brown. Add in mixed spices and stir.
  3. Add in stock and cook until it begins to thicken.
  4. Add in potatoes and a little water and simmer for 10 minutes before adding salt, marinaded fillets and cooking for a further 12 minutes.
  5. Add the last of the marinade and serve with rice or roti!

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