Basseterre Curried Chicken with Pigeon Peas & Rice – Authentic Saint Kitts and Nevis Recipe
Hearty Kittitian home curry served alongside fragrant pigeon pea rice.
- Country of Origin
- 🇰🇳 Saint Kitts and Nevis (Caribbean, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Golden chicken thighs, Pigeon peas and rice, Diced pumpkin, Caribbean curry powder, Garlic
Ingredients for Basseterre Curried Chicken with Pigeon Peas & Rice (4 Servings)
- 1.25 lbs (or 2.5 cups) golden chicken thighs, prepped into bite-sized pieces
- 1.5 cups pigeon peas and rice, washed and trimmed
- 1 cup diced pumpkin
- 1 medium onion and 3 cloves garlic, finely minced with Caribbean curry powder
- 1.5 tbsp traditional Saint Kitts and Nevis seasoning (garlic, thyme, chives)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown golden chicken thighs for 5 minutes.
- Add minced onion, garlic, Caribbean curry powder, and garlic, thyme, chives, stirring for 2 minutes until deeply aromatic.
- Add pigeon peas and rice and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in diced pumpkin right before serving warm.