Skip to main content
Quorn

Vegetarian Trini Curry Chicken

(4)

4 out of 5 stars

Leave a review
A mini cocotte of Trini curry chicken made with Quorn Vegetarian Fillets served with a side of rice and half of a charred citrus on a blue tray.

Bring some island sunshine to your table! Try a take on the iconic Trini Curry Chicken with our recipe for this Trinidadian classic. Made with Quorn Vegetarian Fillets, our Trini Curry Chicken recipe has all the flavour of the original with a green seasoning base. Don't forget the roti!

Vegan And Vegetarian African Food Recipes Vegetarian and Vegan Curry Recipes Vegan & Vegetarian Fillets & Pieces Recipes

Serves 4

50 mins

A Little Effort

384 cals
(Per serving)

14g of fat

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

For Marinade:

  • 312g Quorn Vegetarian Fillets
  • 1 small bunch of coriander
  • ½ small handful of parsley
  • 1 stalks celery
  • 2 spring onions
  • 5 cloves garlic
  • ½ small onion
  • 1 inch ginger
  • 1 tsp of dried thyme
  • 1 Scotch Bonnet pepper or less if you can’t handle the heat

For curry

  • 3-4 tbsp oil
  • 1 onion, chopped
  • 3 cloves of garlic, chopped
  • 1 jalapeño chili
  • 2 Tbsp curry powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala powder
  • 300ml of vegetable stock
  • 3 tbsp marinade
  • 2 potatoes, cut into cubes
  • Salt to taste

Method

  1. Blitz all the ingredients for the marinade except the Quorn Vegetarian Fillets, in a blender until smooth. In a shallow container or bag, marinade the Quorn Vegetarian Fillets with all but 3 tbsp of the mixture. Allow fillets to thaw and marinade in the fridge overnight.
  2. The next day, sauté onion, garlic and jalapeño over a medium heat until golden brown. Add in mixed spices and stir.
  3. Add in stock and cook until it begins to thicken.
  4. Add in potatoes and a little water and simmer for 10 minutes before adding salt, marinaded fillets and cook for a further 12 minutes.
  5. Add the last of the marinade and serve with rice or roti!

Recipe Inspiration

See all recipes

The nation has spoken

(4)

4 out of 5 stars

Logan

5 out of 5 stars

Amazing I replace the jalapeño with red chilli so not to spicy but overall 5 stars

Katie White

5 out of 5 stars

Delicious

Vicky

5 out of 5 stars

This is a firm family favourite in our house. I substitute the jalapeno pepper with green pepper so it's not too spicy for the kids and they love it.

Nigel

3 out of 5 stars

This is a good recipe to try. There is a good blend of spices used here which work very well together. However, the *star* of the show (the fillets) left me disappointed. If you don't like the taste of Quorn fillets, this marinade won't do anything to mask or change that flavour. One good surprise from this was the rice; It tasted great with some of the marinade, so much so that I'll make it into a regular addition!

Read more recipe reviews

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.