If you’ve never made a Trinidad Curry Chicken at home, you’re in for a real treat.
This is one of those dishes that fills your entire kitchen with the most incredible aroma, warm curry, fresh herbs, garlic, and just the right amount of heat from a scotch bonnet pepper.
It’s deeply flavorful, satisfying, and rooted in a rich cultural tradition that dates back hundreds of years.
Trinidad curry chicken is a product of the island’s beautiful fusion of cultures. Indian indentured laborers who arrived in Trinidad in the 19th century brought their spices, their techniques, and their love of curry.
Over generations, they adapted those recipes to local Caribbean ingredients, and the result is something truly unique.
This dish is bold, aromatic, and absolutely irresistible. The chicken is marinated in a fragrant green seasoning paste, then simmered low and slow until it’s fall-off-the-bone tender in a rich golden curry sauce.
Serve it with fluffy white rice or warm roti, and you’ve got a meal that everyone at the table will be talking about.
If you love bold, spiced chicken dishes, you’ll also enjoy this Jamaican Curry Chicken Recipe for another Caribbean spin on curry.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes (plus 30 minutes to marinate) |
| Cook Time | 45 minutes |
| Total Time | 1 hour 35 minutes |
| Servings | 4–6 servings |
| Difficulty Level | Easy to Intermediate |
Why You’ll Love This Trinidad Curry Chicken
This is not your average chicken curry. The flavor is something else entirely, rich, layered, and deeply aromatic in a way that most weeknight curries just can’t match.
The secret is in the green seasoning. That blend of fresh herbs, garlic, and aromatics does something magical to the chicken long before it even hits the pot.
You’re also working with ingredients that are easy to find. Most of what you need is available at your regular grocery store, and the specialty items like scotch bonnet peppers and Caribbean curry powder are worth tracking down.
It reheats beautifully, which makes it perfect for meal prep. In fact, many people say it tastes even better the next day after all those flavors have had more time to meld together.
The heat level is completely adjustable. Remove the seeds from the scotch bonnet for a milder dish, or keep them in if your household likes it fiery.
It’s also incredibly versatile. Serve it over rice, stuff it inside roti, or use the leftovers in wraps and grain bowls throughout the week.
- Authentic Trinidadian flavor using a traditional green seasoning base
- Tender, juicy chicken that practically falls off the bone
- Customizable spice level from mild to hot
- Made in one pot with minimal cleanup
- Great for meal prep and even better as leftovers
- Pairs beautifully with rice, roti, or boiled provisions
Read Also: Indian Curry Chicken Recipeg
Ingredients
Here’s everything you’ll need to make an authentic Trinidad Curry Chicken. The green seasoning is the backbone of this recipe, so don’t skip the fresh herbs.
- 3–4 lbs bone-in chicken pieces (thighs, drumsticks, or a whole cut-up chicken), skin removed
- 3 tablespoons Caribbean curry powder (divided)
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup fresh culantro (shado beni), roughly chopped (or substitute extra cilantro)
- 6 cloves garlic, roughly chopped
- 1 tablespoon fresh ginger, roughly chopped
- 1 medium white onion, roughly chopped (divided)
- 1 scotch bonnet or habanero pepper (seeds removed for less heat)
- 4 sprigs fresh thyme
- 3 pimento peppers (or 1/2 green bell pepper), roughly chopped
- 3 tablespoons olive oil or vegetable oil
- 1 medium tomato, diced
- 2 medium potatoes, peeled and cut into chunks (optional but traditional)
- 1 1/2 cups water or chicken broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground geera (roasted cumin)
- 2 tablespoons water (for blooming the curry)
- Juice of half a lime (for washing the chicken)
You might also enjoy: Coconut Curry Chicken Recipe
Kitchen Equipment Needed
You don’t need fancy equipment to make this dish, but a heavy-bottomed pot makes a real difference in achieving that deep, even heat needed to bloom the curry and build flavor.
- Heavy-bottomed pot or Dutch oven (at least 5-quart capacity)
- Food processor or blender (for the green seasoning paste)
- Large mixing bowl
- Sharp chef’s knife and cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Tongs
- Citrus juicer (for the lime)
- Lid for the pot
Recommended Products for This Recipe
These are tools and ingredients I genuinely recommend based on experience making this dish. They make the process easier and the end result noticeably better.
1. Caribbean Curry Powder
Not all curry powders are created equal, and Trinidadian curry has a distinct flavor profile that includes fenugreek, cumin, coriander, and turmeric in specific proportions.
A quality Caribbean curry powder makes a huge difference in the authenticity of this dish.
Using a standard grocery store curry powder will still taste good, but you’ll notice a meaningful upgrade when you use the real thing.
2. Lodge Enameled Cast Iron Dutch Oven
A heavy, enameled pot distributes heat so evenly that your curry blooms perfectly and your chicken cooks without any hot spots or scorching.
The Lodge Enameled Cast Iron Dutch Oven is a workhorse that will serve you for decades. It’s especially ideal for low, slow cooking like this curry.
3. Scotch Bonnet Peppers
If you can find fresh scotch bonnet peppers, use them. They have a fruity, floral heat that’s distinctly different from habaneros and is much more authentic to Trinidadian cooking.
Look for them at Caribbean, Latin, or specialty grocery stores, or order them through scotch bonnet peppers online. Always handle with gloves.
4. Cuisinart Food Processor
A good food processor turns the green seasoning prep from a 20-minute chopping job into a 2-minute blitz.
The Cuisinart Food Processor has more than enough power to handle fresh herbs, garlic, ginger, and hot peppers into a smooth paste quickly and efficiently.
It’s one of those tools you’ll reach for constantly in the kitchen.
Step-by-Step Instructions: How to Make Trinidad Curry Chicken
1. Wash and Prep the Chicken
- Place your chicken pieces in a large bowl and squeeze the juice of half a lime over them.
- Fill the bowl with cold water and use your hands to rinse the chicken thoroughly. This is a traditional Caribbean step that helps clean the meat and remove any off smells.
- Drain the water completely, then pat the chicken pieces dry with paper towels.
- If you prefer bone-in pieces (which add more flavor), keep them as is. If using drumsticks, you can trim the top portion of bone with a heavy knife for a cleaner look and easier eating.
- Set the prepared chicken aside in the bowl.
2. Make the Green Seasoning Paste
- Add the fresh cilantro, culantro (shado beni), garlic cloves, fresh ginger, roughly half of the chopped onion, pimento peppers, thyme sprigs (leaves only, discard stems), and the scotch bonnet or habanero pepper to your food processor.
- Pulse several times until everything is finely chopped and starting to come together into a rough paste. If your food processor is struggling, add 1–2 tablespoons of water to help things blend.
- Add 1 tablespoon of the curry powder to the food processor and pulse again until a cohesive green curry paste forms.
- Taste the paste and note its heat level. If you left the seeds in the pepper, it will be fiery. Remove seeds before blending if you prefer a milder result.
3. Marinate the Chicken
- Pour the green seasoning paste over the chicken in the bowl.
- Add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- Use your hands (or tongs) to thoroughly coat every piece of chicken with the paste, making sure it gets into any cuts or crevices in the meat.
- Cover the bowl with plastic wrap or a plate and refrigerate for at least 30 minutes. For best results, marinate for 2–4 hours, or even overnight if you’re planning ahead.
- The longer the chicken marinates, the more deeply flavored the final dish will be.
4. Bloom the Curry Powder
- Set your heavy-bottomed pot or Dutch oven over medium heat and add the oil. Let it heat up for about 1–2 minutes until it’s hot but not smoking.
- In a small bowl, mix the remaining 2 tablespoons of curry powder with 2 tablespoons of water to form a loose paste. This step is critical — blooming curry in wet paste before adding it directly to hot oil creates a much deeper, more complex flavor.
- Add the curry paste to the hot oil. Stir immediately and cook for 2–3 minutes, stirring constantly, until the paste darkens slightly and becomes very fragrant. You’ll notice the raw curry smell cook off and transform into something rich and toasty.
- If the paste starts to stick or burn, lower the heat slightly and add a tiny splash of water.
5. Cook the Aromatics
- Add the remaining chopped onion and the diced tomato to the pot with the bloomed curry paste.
- Stir well to combine everything and coat the vegetables in the curry.
- Cook for 3–5 minutes, stirring occasionally, until the onion softens and becomes translucent and the tomato breaks down and starts to melt into the sauce.
- Add the 1/2 teaspoon of ground geera (roasted cumin) and stir it in. This adds a warm, nutty depth that is classic in Trinidadian cooking.
6. Brown the Chicken
- Add the marinated chicken pieces to the pot, along with any residual marinade from the bowl — don’t waste any of it.
- Stir the chicken to coat it thoroughly in the curry and aromatics mixture.
- Cook uncovered over medium to medium-high heat for 8–10 minutes, stirring occasionally and turning the chicken pieces, until the exterior of the chicken picks up some color and the marinade has mostly cooked off.
- You want to see the chicken slightly seared and the sauce becoming thick and sticky around the pieces before you add any liquid.
7. Add Potatoes and Water
- If you’re adding potatoes (highly recommended for the traditional version), add the peeled and chunked potatoes to the pot now and stir them into the curry.
- Pour in 1 1/2 cups of water or chicken broth.
- Add the remaining 1/2 teaspoon of salt, then stir everything together.
- Bring the liquid to a boil over medium-high heat.
8. Simmer Until Tender
- Once boiling, reduce the heat to medium-low and cover the pot with a lid.
- Cook for 25–30 minutes, stirring occasionally, until the chicken is cooked through and tender and the potatoes are soft.
- Check for doneness: the chicken is ready when it reaches an internal temperature of 165°F (74°C) and the meat pulls easily from the bone.
- If you prefer a thicker gravy, remove the lid for the last 5–10 minutes and let the sauce reduce. If you want more sauce, add a splash more water and stir to combine.
- Taste and adjust salt as needed.
9. Finish and Serve
- Once the chicken is fully cooked and the curry has reached your desired consistency, turn off the heat.
- Squeeze the juice of the remaining lime half over the top of the curry for a bright, fresh finish that balances the richness of the sauce.
- If you have any fresh culantro or cilantro left, roughly chop it and scatter it over the top.
- Serve immediately with steamed white rice, roti, or boiled ground provisions on the side.
Tips for The Best Trinidad Curry Chicken
Getting this dish right is all about technique and patience. A few small adjustments make a big difference in the final result.
- Marinate overnight if you can. The longer the chicken sits in the green seasoning, the deeper and more complex the flavor becomes. Even 2 hours is significantly better than 30 minutes.
- Never skip blooming the curry. Adding dry curry powder directly to the pot gives you a flat, raw curry taste. Mixing it with water first and cooking it in oil unlocks the spices and builds the foundational flavor of the dish.
- Use bone-in chicken. Bones add gelatin and richness to the sauce that boneless chicken simply can’t replicate. Thighs and drumsticks are the traditional choice.
- Control your heat level. Remove the seeds and white pith from the scotch bonnet or habanero for a milder dish. For extra heat, leave them in or add a second pepper.
- Don’t rush the browning step. Letting the chicken cook without the lid for those first 8–10 minutes develops flavor and color. Resist the urge to add water too early.
- Fresh herbs make a real difference. Dried thyme and powdered spices are not substitutes for fresh culantro, cilantro, and thyme in the green seasoning. Fresh is what makes this dish taste authentically Trinidadian.
- Add a squeeze of lime at the end. This small step brightens everything up and brings balance to the richness of the curry.
Serving Suggestions
Trinidad Curry Chicken is traditionally served with sides that soak up that gorgeous golden curry sauce.
The dish is rich enough to be the star of the plate, so keep the sides simple and complementary.
Steamed white rice is the most common pairing and for good reason, it soaks up every drop of that sauce beautifully.
Roti is equally traditional and arguably even better for scooping up the chicken and gravy.
You can also serve it with boiled provisions like yam, dasheen, or sweet potato for an authentic Trini Sunday lunch experience.
For a lighter option, try pairing it with a simple cucumber salad to cut through the richness.
- Steamed basmati or long-grain white rice
- Warm Coconut Curry Chicken alongside for a curry feast
- Soft roti or naan bread for scooping
- Boiled provisions (yam, dasheen, sweet potato, green banana)
- Cucumber Salad for a cool, refreshing contrast
- Fried plantains for a touch of sweetness
- A glass of Mango Smoothie to cool down the heat
Variations of Trinidad Curry Chicken
The beauty of Trini curry chicken is how flexible it is. Once you’ve mastered the base recipe, there are so many delicious directions you can take it.
Here are some popular and delicious variations to try once you’ve mastered the base recipe.
- Coconut milk version: Replace half the water with full-fat coconut milk for a richer, creamier curry sauce with a subtle sweetness.
- Boneless version: Use boneless skinless chicken thighs for a quicker cook time and easier eating. Reduce the simmering time to 15–20 minutes.
- Pumpkin curry chicken: Add chunks of West Indian pumpkin (calabaza) along with or instead of potatoes for a sweeter, earthier variation. This pairs beautifully with the Slow Cooker Pumpkin Chicken Curry technique.
- Chickpea addition: Stir in a can of drained chickpeas (aloo channa) during the last 10 minutes of cooking for added protein and texture.
- Extra vegetables: Carrots, green beans, and peas all work well added in the last 15 minutes of cooking.
- Slow cooker method: After browning the chicken in step 6, transfer everything to a slow cooker with the water and cook on low for 6–7 hours or on high for 3–4 hours.
- Goat curry variation: Swap the chicken for bone-in goat meat for a more traditional Indian-Trinidadian “curry goat” variation. Increase the cooking time to 1.5–2 hours.
Storage and Reheating
Trinidad Curry Chicken stores and reheats wonderfully, which is one of the many reasons it’s a great recipe to make in big batches.
To store, let the curry cool completely before transferring it to an airtight container.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Transfer to freezer-safe containers and freeze for up to 3 months. Leave a little space in the container as the liquid will expand when frozen.
- Thawing: Move from the freezer to the refrigerator the night before you plan to eat it and let it thaw overnight.
- Stovetop reheating (recommended): Place the curry in a pot over medium-low heat and add a splash of water or broth to loosen the sauce. Heat, stirring occasionally, for 8–10 minutes until heated through.
- Microwave reheating: Transfer a portion to a microwave-safe dish, cover loosely, and heat in 90-second intervals, stirring between each, until hot all the way through.
- Note: The potatoes may break down slightly after refrigerating, which actually helps thicken the sauce nicely on the reheat.
Read Also: Chicken Curry Recipe
Nutritional Facts
The following values are approximate and based on one serving of 4–6 servings (using bone-in thighs and drumsticks, without rice or roti).
Values will vary depending on the specific cut of chicken used and whether potatoes are included.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 320–380 kcal |
| Protein | 28–34g |
| Total Fat | 14–18g |
| Saturated Fat | 3–4g |
| Carbohydrates | 12–18g (with potatoes) |
| Fiber | 2–3g |
| Sodium | 480–600mg |
| Potassium | 580–720mg |
| Vitamin C | 20–30% DV |
| Iron | 15–20% DV |
Health Benefits of Key Ingredients
Trinidad Curry Chicken isn’t just delicious, many of its core ingredients offer meaningful nutritional benefits. This is a dish you can feel good about eating.
Chicken, particularly dark meat with the bone in, is rich in protein, B vitamins, zinc, and selenium.
These nutrients support muscle maintenance, immune function, and energy metabolism.
The spices in this dish are genuinely powerful. Turmeric, a primary component of curry powder, contains curcumin, which has been studied for its anti-inflammatory properties.
Cumin supports digestion and has antioxidant qualities.
- Garlic: Contains allicin, a compound associated with cardiovascular support and immune-boosting properties.
- Ginger: Well known for its anti-nausea and anti-inflammatory effects, and it adds a warming heat to the green seasoning.
- Scotch bonnet/habanero pepper: Contains capsaicin, which may support metabolism and has antioxidant properties.
- Cilantro and culantro: Both herbs are high in Vitamin K and antioxidants, and they’re linked to detoxification support.
- Tomatoes: A good source of lycopene, Vitamin C, and potassium.
- Potatoes: Provide fiber, potassium, and resistant starch, which feeds beneficial gut bacteria.
- Turmeric (in curry powder): The curcumin content has been linked to reduced inflammation and improved joint health.
Another favorite for weeknight Caribbean-inspired cooking: Thai Red Curry Chicken Recipe
FAQs About Trinidad Curry Chicken
1. What makes Trinidad curry chicken different from Indian curry chicken?
Trinidad curry chicken uses a uniquely Caribbean green seasoning base that incorporates culantro (shado beni), fresh thyme, pimento peppers, and scotch bonnet, which gives it a distinctly different flavor profile from Indian curry.
The curry powder used in Trinidadian cooking was brought by Indian indentured laborers but evolved over generations to incorporate local herbs and techniques.
The result is lighter and fresher than many Indian curries, with a clean herbal note alongside the warm spices.
2. Can I use boneless chicken for this recipe?
Yes, you can absolutely use boneless chicken thighs or breasts. Keep in mind that boneless chicken will cook much faster, reduce the simmering time to 15–20 minutes to avoid overcooking.
Bone-in chicken is the traditional and preferred choice because the bones add richness and gelatin to the curry sauce, but boneless works well for a quicker weeknight version.
3. How spicy is Trinidad curry chicken?
The heat level depends almost entirely on how you handle the scotch bonnet or habanero pepper.
For a mild dish, remove all seeds and white pith before adding the pepper to the green seasoning.
For a medium heat level, add the whole pepper but don’t break it open during cooking.
For a truly spicy version, blend the seeds in with the paste. The dish has a warm, aromatic heat even at its mildest level, but it’s very manageable for most people.
4. What is culantro (shado beni) and can I substitute it?
Culantro, known locally in Trinidad as shado beni, is a herb related to cilantro but with a much more intense, pungent flavor.
It’s commonly found at Caribbean, Latin, or Asian grocery stores. If you can’t find it, simply double the amount of fresh cilantro in the green seasoning.
The flavor won’t be identical, but it will still be delicious and more authentic than leaving out the herb entirely.
5. Can I make this dish ahead of time?
Trinidad Curry Chicken is actually one of those dishes that benefits from being made ahead of time.
The flavors deepen and meld beautifully as it sits, so making it a day ahead and reheating it often results in an even better tasting dish than eating it fresh.
Store it in an airtight container in the refrigerator for up to 4 days, and reheat on the stovetop with a small splash of water to loosen the sauce.
Trinidad Curry Chicken
Ingredients
- 3.5 lbs bone-in chicken pieces about 1.6kg; thighs, drumsticks, or a whole cut-up chicken, skin removed
- 0.5 lime juiced, for washing the chicken
- 0.5 cup fresh cilantro about 15g, roughly chopped
- 0.25 cup fresh culantro (shado beni) about 8g, roughly chopped; substitute with extra cilantro if unavailable
- 6 garlic cloves roughly chopped
- 1 tbsp fresh ginger about 10g, roughly chopped
- 1 medium white onion roughly chopped, divided — half for paste, half for cooking
- 1 scotch bonnet or habanero pepper seeds removed for mild heat; leave seeds in for extra spicy
- 4 fresh thyme sprigs leaves only, stems discarded
- 3 pimento peppers roughly chopped; or substitute 1/2 green bell pepper
- 1 tbsp Caribbean curry powder added to paste; use a Trinidadian or West Indian blend for authentic flavor
- 3 tbsp olive oil or vegetable oil
- 2 tbsp Caribbean curry powder for blooming; combined with 2 tbsp water to form a paste
- 2 tbsp water for mixing with curry powder to bloom
- 1 medium tomato diced
- 0.5 tsp ground geera (roasted cumin)
- 1.5 cups water or chicken broth about 360ml; add more for a thinner sauce
- 1 tsp salt plus more to taste; divided between marinade and pot
- 0.5 tsp black pepper
- 2 medium potatoes peeled and cut into chunks; optional but traditional
- 0.5 lime juiced, squeezed over the finished curry
- fresh cilantro or culantro roughly chopped, for garnish; optional
- steamed white rice or roti basmati or long-grain recommended
Equipment
- Heavy-bottomed pot or Dutch oven At least 5-quart capacity
- Food processor or blender For making the green seasoning paste
- Large mixing bowl For marinating the chicken
- Chef’s knife and cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Tongs
- Citrus juicer For juicing the lime
- Pot lid Fits the Dutch oven or heavy-bottomed pot
- Small bowl For blooming the curry powder paste
- Meat thermometer (optional) To check chicken reaches 165°F internal temperature
Method
- Place chicken pieces in a large bowl, squeeze lime juice over them, fill with cold water, and rinse thoroughly. Drain completely, pat dry with paper towels, and set aside.
- Add cilantro, culantro, garlic, ginger, half the onion, pimento peppers, thyme leaves, scotch bonnet pepper, and 1 tbsp curry powder to a food processor. Pulse, adding 1–2 tbsp water if needed, until a cohesive green paste forms.
- Pour the green seasoning paste over the chicken, add 1/2 tsp salt and 1/2 tsp black pepper, and use tongs or your hands to coat every piece thoroughly. Cover and refrigerate for at least 30 minutes, or up to overnight for best flavor.
- Heat oil in a heavy-bottomed pot over medium heat. Mix the remaining 2 tbsp curry powder with 2 tbsp water to form a loose paste, add it to the hot oil, and cook for 2–3 minutes, stirring constantly, until darkened and very fragrant.
- Add the remaining chopped onion, diced tomato, and ground geera to the pot. Stir to combine and cook for 3–5 minutes until the onion softens and the tomato breaks down into the sauce.
- Add the marinated chicken along with any residual marinade and stir to coat in the curry base. Cook uncovered over medium-high heat for 8–10 minutes, turning occasionally, until the chicken picks up color and the marinade cooks off.
- Add the potato chunks (if using) and stir to combine, then pour in 1½ cups water or chicken broth and add the remaining ½ tsp salt. Bring to a boil over medium-high heat.
- Reduce heat to medium-low, cover, and cook for 25–30 minutes until the chicken is cooked through to 165°F and the potatoes are soft. Remove the lid for the last 5–10 minutes if you prefer a thicker sauce.
- Turn off the heat, squeeze fresh lime juice over the curry, and garnish with chopped cilantro or culantro. Serve immediately with steamed white rice or warm roti.
Nutrition
Notes
- Marinate overnight for best flavor: The longer the chicken sits in the green seasoning, the deeper and more complex the flavor will be. Even 2 hours makes a noticeable difference over 30 minutes.
- Never skip blooming the curry: Mixing curry powder with water and cooking it in hot oil before adding other ingredients is the key technique that unlocks deep, toasty flavor. Adding dry curry powder directly to the pot gives a flat, raw taste.
- Use bone-in chicken: Bones add gelatin and richness to the sauce that boneless chicken can’t replicate. Thighs and drumsticks are the traditional choice and stay juicier during cooking.
- Culantro substitute: If you can’t find culantro (shado beni) at a Caribbean or Latin grocery store, simply double the fresh cilantro. The flavor won’t be identical, but the dish will still be delicious.
- Heat control: Remove all seeds and white pith from the scotch bonnet for a mild dish. Leave seeds in for a fiery result. Habanero peppers are a reliable substitute with similar heat and fruitiness.
- Coconut milk variation: Replace half the water with full-fat coconut milk for a richer, creamier sauce with a subtle sweetness. Add it at the same stage as the water.
- Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The curry tastes even better the next day as flavors continue to meld.
- Reheating: Reheat on the stovetop over medium-low heat with a splash of water to loosen the sauce, stirring occasionally until heated through. Microwave works too — reheat in 90-second intervals, stirring between each.
- Potato tip: Potatoes will break down slightly after refrigerating, which actually helps thicken the sauce on the reheat — a happy bonus.
- Make it ahead: This dish is an excellent make-ahead meal. Prepare it a day before serving and reheat gently — the flavors deepen beautifully overnight.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Trinidad Curry Chicken is one of those recipes that stays with you.
The aroma alone, that combination of bloomed curry, fresh green seasoning, and slow-cooked chicken, is enough to bring everyone to the kitchen.
It’s a dish rooted in history, shaped by generations of cooks who made something extraordinary out of the ingredients available to them. That’s worth honoring every time you make it.
If you give this recipe a try, I’d love to hear how it turned out for you.
Drop a comment below and let me know what you served it with, how you adjusted the heat, or any variations you added.
And if you loved it, share it with someone who would too.
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