Trini Curried Chicken with Channa, Pumpkin Rice & Whole Wheat Naan

About this meal

A vibrant Trinidadian curry featuring tender curried chicken, fresh channa (chickpeas), and aromatic pumpkin-infused brown rice. Served with a soft, homemade whole wheat naan, this high-protein, nutrient-dense meal is ideal for muscle gain and offers a harmony of spicy, sweet, and salty notes. The dish is balanced with Caribbean spices and a coconut undertone, making it satisfying and wholesome.

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 pepper, 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
• Whole wheat flour — 1 cup
• Greek yogurt (unsweetened, plain) — 1/4 cup
• Warm water — 1/4 cup (as needed)
• Olive oil (for naan) — 1 tbsp
• Honey — 1 tsp
• Baking powder — 1/2 tsp
• Salt (for naan) — pinch

Steps

1. 1. Prepare the Naan: In a bowl, combine whole wheat flour, baking powder, honey, salt, Greek yogurt, and olive oil. Add warm water a little at a time and knead to form a soft dough. Cover and rest for at least 30 minutes.
2. 2. Prepare the Channa: Drain the soaked chickpeas. In a saucepan, cover with water and bring to a boil; reduce heat and simmer until tender (about 45 minutes). Drain and set aside.
3. 3. Prepare the Pumpkin Rice: In a pot, heat 1 tbsp olive oil. Sauté half the onion and half the garlic until translucent. Add diced pumpkin and sauté for 2 minutes. Stir in brown rice, bay leaf, half the thyme, and a pinch of salt. Add 2 cups water and bring to a boil. Simmer covered until rice is cooked and pumpkin is soft (about 35–40 minutes). Fluff and set aside.
4. 4. Make the Curry Base: In a heavy pot, heat 1 tbsp olive oil. Sauté the remaining onion and garlic, scotch bonnet, and the cumin. Add curry powder and turmeric, 'burn' the curry for 40 seconds.
5. 5. Cook the Chicken: Add chicken pieces to the pot, turning to coat in the curry mixture. Add chopped tomato and remaining thyme. Brown lightly, then pour in coconut milk. Simmer for 10 minutes.
6. 6. Add Cooked Channa: Stir in cooked channa, season with salt and black pepper. Simmer uncovered until everything is combined and the sauce thickens (10–15 minutes). Stir in chadon beni just before turning off the heat.
7. 7. Cook the Naan: Divide naan dough into small balls. Roll each into an oval or round. Cook on a hot skillet over medium heat for 2–3 minutes per side, until golden spots appear and the naan puffs. Brush with a touch of olive oil if desired.
8. 8. Serve: Spoon curried chicken and channa over the pumpkin rice. Serve with warm whole wheat naan on the side. Enjoy!