Trinidad Chicken Stew

Trinidad Chicken Stew


283 people made this

About this recipe: Marinated chicken is pan-fried in caramelised sugar, then simmered with coconut milk until cooked to perfection. This chicken dish will go well with anything. Enjoy it for lunch or dinner.


Serves: 8 

  • 1 (1.8kg) whole chicken, cut into pieces
  • 3 tablespoons finely chopped spring onion
  • 3 tablespoons chopped fresh coriander
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 4 tablespoons dark brown soft sugar
  • 250ml water
  • 125ml coconut milk
  • 1 teaspoon crushed chillies
  • 2 tablespoons ketchup
  • 15g butter

Prep:15min  ›  Cook:30min  ›  Extra time:30min marinating  ›  Ready in:1hr15min 

  1. Place chicken on a plate. Sprinkle on the spring onion, coriander, garlic, onion, salt and pepper. Cover and marinate for 30 minutes.
  2. Heat the vegetable oil in a deep pan over medium heat. Stir in the sugar and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces and brown quickly while turning continuously. Cover the pan and let it cook for 2 minutes.
  3. Pour in 250ml water, coconut milk and crushed chillies. Replace the lid and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pan as a gravy.

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Reviews (4)


Oh my goodness. We made this for a dinner with friends. It was an absolute success. So tasty we served it with rice and peas and sweet potato wedges. - 27 Sep 2016


Sorry to be blunt but it just tasted like burnt sugar. It was eatable but I didn't really enjoy it. - 23 Mar 2016


- Rated on - 31 Dec 2015

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