Curry Chicken with Bodi (Yard Beans)
This Curry Chicken with Bodi brings together juicy chicken pieces and earthy Caribbean yard beans (bodi/bora) simmered in a fragrant curry base of cumin, Scotch bonnet, and green seasoning. Full of island character and ideal for pairing with rice or hot roti, this dish is a beloved staple from my childhood.
Ingredients · Servings 6
- 3 pounds chicken (cut into 2–3 inch pieces)
- 1 tablespoon Caribbean Green Seasoning
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 Scotch Bonnet pepper (optional)
- 2 tablespoons vegetable oil
- 2 1/2 tablespoon curry powder
- 1/4 teaspoon cumin seeds
- 1 shallot (or small onion, sliced)
- 5-7 cloves garlic (sliced)
- 1 bundle bodi (about 4–5 cups, trimmed and cut into 1–1 1/2 inch pieces)
- 1 1/2 cups water
Method · 1 h 15 min
- Combine chicken, green seasoning, salt, black pepper, and Scotch bonnet in a bowl. Marinate for 30 minutes.
- During that time, trim and wash bodi, then keep in cool water until ready.
- Heat oil in a large pot over medium. Add shallot and garlic; cook gently for 3–4 minutes.
- Stir in cumin seeds and curry powder; cook on low for 3–5 minutes to develop flavor.
- Increase heat to high and add chicken with its marinade. Stir to coat in the curry base.
- Uncover and raise heat to evaporate excess liquid.
- Add bodi and stir well.
- Pour in 1–1 1/2 cups water (use marinade bowl residue). Bring to a boil.
- Reduce heat to low. Cover and simmer for 25–30 minutes, until chicken is cooked and bodi tender.
- Taste and adjust salt. Serve hot with rice or warm roti.
