Main Course
Chicken Curry with Irish Moss (Sea Moss)
Original name: Chicken Curry with Irish Moss
About this dish
Chicken curry with Irish moss is a lesser-known but deeply comforting dish from the Caribbean and parts of South America, where sea moss is prized for its silky thickening power. The curry derives its character from toasted cumin, coriander, and a good Trinidad-style curry powder, while soaked Irish moss melts into the gravy, lending body usually achieved with long simmering.
This recipe keeps the heat gentle and the texture voluptuous, perfect with roti or steamed rice.
Ingredients
UK and US measurements are both included for every recipe.
bone-in, skinless chicken thighs
protein1 kg
Imperial measurement: 2.25 lb
dried Irish moss
other10 g
Imperial measurement: 0.35 oz
curry powder
spice3 tbsp
ground cumin
spice1 tsp
ground coriander
spice1 tsp
ground turmeric
spice1/2 tsp
yellow onion
vegetable1 large
garlic cloves
vegetable4 cloves
fresh ginger
vegetable2.5 cm piece
Imperial measurement: 1 inch piece
Scotch bonnet pepper
vegetable1 (optional)
coconut milk
liquid400 ml
Imperial measurement: 13.5 oz can
chicken stock
liquid500 ml
Imperial measurement: 2 cups
vegetable oil
fat2 tbsp
salt
seasoning1 tsp
fresh cilantro
herbsmall handful
lime wedges
fruitfor serving
Method
Soak the Irish moss
6 hours (soaking)Rinse the dried Irish moss thoroughly under cold water. Place in a bowl, cover with plenty of cold water, and soak for at least 6 hours or overnight until fully hydrated and pliable. Drain and set aside.
Marinate the chicken
20 minutesIn a large bowl, combine the chicken thighs with 1 tablespoon of curry powder, cumin, coriander, turmeric, and 1/2 teaspoon salt. Mix well to coat. Let marinate at room temperature for 20 minutes while you prepare the other ingredients.
Build the curry base
7 minutesHeat vegetable oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the remaining 2 tablespoons curry powder and cook for 30 seconds to toast the spices.
Sear the chicken
8 minutesAdd the marinated chicken to the pot and cook, turning occasionally, until browned on all sides, about 6–8 minutes. The spices will darken and coat the chicken.
Simmer with coconut milk and Irish moss
35 minutesPour in the coconut milk and chicken stock. Add the soaked Irish moss and the Scotch bonnet pepper (if using). Bring to a gentle simmer, then reduce heat to low, cover, and cook for 30–35 minutes, until the chicken is tender and the Irish moss has mostly dissolved, thickening the sauce.
Finish and serve
5 minutesRemove the Scotch bonnet and any remaining pieces of Irish moss. Taste and adjust salt. Garnish with fresh cilantro and serve with lime wedges.
Equipment
- Large pot
- Blender (optional
- for smoothing Irish moss)
- Knife
- Cutting board
- Measuring spoons
- Bowl
Nutrition facts
Tips
- Soaking Irish moss is essential, it will not thicken properly if under-soaked. Overnight soaking yields the silkiest results.
- For a smoother gravy, blend the soaked Irish moss with a little water before adding to the pot.
- Adjust the Scotch bonnet to your heat preference, removing it before serving keeps the curry mild.
- This curry tastes even better the next day as the flavors meld.
Serving suggestions
- Serve with roti, steamed rice, or quinoa. A side of cucumber salad balances the richness.
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Recipe by
Anaya Narayanan
Specialises in Indian cuisineAnaya Sharma is a biryani specialist who layers rice like a architect.
Describe yourself in three words: Precise, proud, saffron hands.