{"id":6006,"date":"2026-10-18T22:25:06","date_gmt":"2026-10-18T22:25:06","guid":{"rendered":"https:\/\/terisfoodtherapy.com\/?post_type=recipe&#038;p=6006"},"modified":"2026-10-31T10:03:07","modified_gmt":"2026-10-31T10:03:07","slug":"curried-chicken-with-green-pigeon-peas","status":"publish","type":"recipe","link":"https:\/\/teriball.maktechgroups.com\/recipe\/curried-chicken-with-green-pigeon-peas\/","title":{"rendered":"Curried Chicken with Green Pigeon Peas"},"content":{"rendered":"\n<figure class=\"wp-block-image aligncenter size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"446\" height=\"758\" src=\"http:\/\/teriball.maktechgroups.com\/wp-content\/uploads\/2026\/10\/1000228111.jpg\" alt=\"\" class=\"wp-image-6503\" srcset=\"https:\/\/teriball.maktechgroups.com\/wp-content\/uploads\/2026\/10\/1000228111.jpg 446w, https:\/\/teriball.maktechgroups.com\/wp-content\/uploads\/2026\/10\/1000228111-177x300.jpg 177w\" sizes=\"(max-width: 446px) 100vw, 446px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Curried chicken with green pigeon peas is the kind of pot that shows up on a table in Trinidad, usually next to some soft roti and a bowl of pepper sauce. The chicken gets marinated first in green seasoning, roasted geera, salt, and black pepper, which seasons the meat before it ever touches the pot. Then comes the curry base, built slowly with curry powder, turmeric, fenugreek, cumin seeds, and anchar massala blooming in hot oil until fragrant. The chicken goes in next, coated in that dark, thickened curry, and it cooks down briefly in its own liquid before the peas and coconut milk join the pot.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Green pigeon peas are the backbone of this dish, and they need a word of explanation. In Trinidad, &#8220;green peas&#8221; almost always means green pigeon peas, but the term confuses readers elsewhere. Fresh or frozen pigeon peas work beautifully here and soften within the simmering time. Dried pigeon peas are a different story entirely: they need an overnight soak and a pre-cook until tender before they go anywhere near this pot, or the recipe will finish with hard peas and a thin sauce. I note this clearly in the ingredients because it is the single most common point where this dish goes wrong.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The spice blend is where the depth comes from. Fenugreek seeds, often sold as methi, bring a faintly bitter, maple-like note that balances the sweetness of the coconut milk. Cumin seeds add an earthy crunch, and anchar massala, a Trini blend of ground spices and mustard seeds, gives the curry its characteristic tang. Turmeric provides colour and a gentle earthiness. Three tablespoons of curry powder is enough for two pounds of chicken without turning the sauce powdery or bitter, which is the risk when the powder is piled in.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Coconut milk rounds everything out. It softens the sharper edges of the curry, adds a creamy body to the sauce, and carries the aroma of the herbs through the pot. The finishing touch of fresh pimento and shado beni, stirred in off the heat, keeps the dish bright rather than heavy. Serve it with roti, rice, or ground provisions, and let the sauce reduce until it coats the back of a spoon rather than pooling on the plate.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>INGREDIENT DETAILS<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chicken (2 lbs, cut into small pieces): Small pieces cook quickly and take on the curry flavour throughout rather than just on the surface. Bone-in pieces give the sauce more body, though boneless works too.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Green Seasoning (3 tbsp): A Trini blend of herbs, pepper, and garlic that seasons the chicken from the inside out. Its salt content varies by batch, so taste before adding more salt later.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Roasted Geera (1\/2 tsp, for the chicken): Toasted cumin with a nutty, smoky edge that deepens the chicken&#8217;s marinade and echoes the whole cumin seeds in the curry base.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Salt (1 tsp, for the chicken): Seasons the meat early so the flavour reaches the centre. Adjust depending on how salty your green seasoning is.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Black Pepper (1\/2 tsp): Adds a sharp, warming bite that lifts the marinade and balances the heavier spices in the curry.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Green Pigeon Peas (2 1\/2 cups, fresh or canned): The defining ingredient of the dish. Fresh or canned peas soften within the simmering time. If using dried peas, soak overnight and pre-cook until tender before adding.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Coconut Milk (1 cup): Brings creaminess and a gentle sweetness that tempers the curry&#8217;s heat and bitterness. It also gives the sauce its body.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Onion (1 small, chopped): Softens into the curry base and adds a savoury sweetness that rounds out the spice blend.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pimento Peppers (2 large, chopped): Mild, fruity peppers that add sweetness and a gentle aroma without significant heat. They are not the same as spicy peppers.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Garlic (2 to 3 cloves, minced): Savoury depth that anchors the curry base and pairs with the green seasoning in the chicken marinade.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Shado Beni (4 to 5 leaves, for the curry): Also called culantro or bandhania, this herb has a pungent, grassy flavour that is essential in Trini cooking. It holds up to long cooking better than cilantro.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Curry Powder (3 tbsp): The main flavouring of the dish. Three tablespoons is enough for two pounds of chicken without making the sauce taste powdery or bitter.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Turmeric Powder (3\/4 tsp): Provides the characteristic golden colour and a subtle earthy note that supports the curry powder.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Roasted Geera (1\/2 tsp, for the curry): Adds a toasted, nutty warmth that deepens the spice base and complements the whole cumin seeds.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fenugreek or Methi Seeds (1\/2 tsp): Bring a faintly bitter, maple-like note that balances the coconut milk&#8217;s sweetness. They also thicken the curry slightly as they cook.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cumin Seeds (1\/4 tsp): Whole seeds that bloom in the hot oil and add an earthy crunch and aroma to the finished sauce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Anchar Massala (1\/4 tsp): A Trini blend of ground spices and mustard seeds that gives the curry its characteristic tang and complexity.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vegetable Oil (3 tbsp): The medium for blooming the spices. Hot oil draws out the fat-soluble flavours in the curry powder and seeds.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Water (1 cup, plus more to cover): The first cup helps the curry form a thickened paste. Additional water is added until the liquid just covers the ingredients, about 1 to 1.5 cups more.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Salt (to taste): Added at the end because the green seasoning and curry powder already carry salt. Taste before adjusting.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hot Pepper (to taste): Adds heat. Use a whole or halved pepper if you want the flavour without overwhelming spice, or chop it for a stronger kick.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pimento Pepper (1 small, chopped, for finishing): Stirred in off the heat for a fresh, fruity crunch and aroma.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Shado Beni (2 leaves, chopped, for finishing): Added at the end to keep its bright, grassy flavour intact rather than cooking it out.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>INGREDIENT ALTERNATIVES<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>Main Recipe Ingredients<\/strong>: Chicken, Green Seasoning, Roasted Geera, Salt, Black Pepper, Green Pigeon Peas, Coconut Milk, Onion, Pimento Peppers, Garlic, Shado Beni, Curry Powder, Turmeric Powder, Fenugreek or Methi Seeds, Cumin Seeds, Anchar Massala, Vegetable Oil, Water, Hot Pepper.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Alternatives:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chicken: Boneless thighs or breasts work but reduce the simmering time slightly. Bone-in pieces give a richer sauce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Green Seasoning: A blend of chopped cilantro, culantro, garlic, scallion, and hot pepper can approximate it.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Roasted Geera: Regular ground cumin works, though it lacks the toasted depth.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Salt: No substitute needed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Black Pepper: White pepper for a milder bite.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Green Pigeon Peas: Frozen pigeon peas are the easiest swap.  Canned pigeon peas work too and need no pre-cooking. Do not substitute regular green peas, as the texture and flavour are quite different.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Coconut Milk: Light coconut milk for a leaner sauce, or heavy cream in a pinch.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Onion: Shallots or scallions can stand in.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pimento Peppers: Red bell pepper with a pinch of sugar approximates the sweetness.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Garlic: 1 tsp garlic powder in place of fresh cloves.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Shado Beni: Cilantro is the closest common substitute, though the flavour is milder.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Curry Powder: A Trini or Jamaican curry powder is ideal. Madras curry powder works but is hotter.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Turmeric Powder: No substitute needed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fenugreek or Methi Seeds: No substitute needed, though they can be omitted if unavailable.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cumin Seeds: Ground cumin can substitute, though the whole seeds add texture.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Anchar Massala: A pinch of mustard seeds plus a little ground cumin and coriander can approximate it.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vegetable Oil: Any neutral oil such as canola or sunflower.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Water: No substitute needed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hot Pepper: Cayenne or chili flakes to taste.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pimento Pepper for Finishing: Red bell pepper, finely chopped.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Shado Beni for Finishing: Cilantro, chopped.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">If you enjoyed this recipe, you may also enjoy my recipe for <a href=\"https:\/\/teriball.maktechgroups.com\/recipe\/curry-goat\/\" title=\"CURRY GOAT\">CURRY GOAT<\/a><\/p>\n\n\n\n<figure class=\"wp-block-image size-thumbnail\"><img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/teriball.maktechgroups.com\/wp-content\/uploads\/2025\/05\/1000078159-150x150.jpg\" alt=\"\" class=\"wp-image-6152\"\/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Curried chicken with green pigeon peas is the kind of pot that shows up on a table in Trinidad, usually [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6504,"comment_status":"open","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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