Trini Curried Chicken with Channa and Pumpkin Rice

About this meal

A high-protein, nutrient-dense Trinidadian curry dish consisting of juicy curried chicken, channa (chickpeas), served with pumpkin-infused rice. Robust spices and a hint of sweetness from pumpkin amplify the traditional Trini flavors, ideal for muscle gain. Paired with a refreshing 'Ginger-Tamarind Tonic,' this meal balances spicy, sweet, and salty notes.

Ingredients

• Chicken thighs (boneless, skinless) — 400g
• Fresh channa (chickpeas, soaked overnight) — 1 cup
• Brown rice — 1 cup
• Pumpkin, diced — 1 cup
• Coconut milk (unsweetened) — 1/2 cup
• Garlic, minced — 4 cloves
• Onion, chopped — 1 medium
• Scotch bonnet pepper, minced — 1/2 (to taste)
• Curry powder (Trini blend) — 2 tbsp
• Cumin (geera) — 1/2 tsp
• Bay leaf — 1
• Fresh thyme — 4 sprigs
• Turmeric — 1/2 tsp
• Tomato, chopped — 1 small
• Olive oil — 2 tbsp
• Salt — to taste
• Black pepper — to taste
• Chadon beni (culantro), chopped — 2 tbsp

Steps

1. Rinse and soak channa overnight. Boil until tender, drain and set aside.
2. Marinate chicken with salt, pepper, half of the minced garlic, and half the curry powder for at least 30 minutes.
3. Heat olive oil in a heavy-bottomed pot. Add onion, remaining garlic, cumin, turmeric, scotch bonnet, and bay leaf; sauté until fragrant.
4. Add marinated chicken. Sear until lightly browned. Add chopped tomato, curry powder, fresh thyme, and coconut milk. Stir well.
5. Add boiled channa, cover and simmer for 20–30 minutes, occasionally stirring.
6. Meanwhile, sauté pumpkin in a separate saucepan with a little olive oil and salt until soft.
7. Boil brown rice. During final simmer, fold in the sautéed pumpkin and chopped chadon beni, fluffing gently.
8. Serve curried chicken and channa hot over pumpkin rice, garnish with extra culantro if desired.