Inspired by an Indian masala dish, Chef Fabienne put a Haitian twist to this version of the recipe done with chicken instead of lamb.

Indian chicken


2 lbs of chicken breast
1 Lime (to clean the chicken breast)
1 tablespoon of white vinegar
1 medium onion
2 bell peppers
3 whole tomatoes
4 garlic cloves
2 tablespoon of curry powder
2 tablespoon of Haitian epise
1 tablespoon of fresh chopped parsley
2 tablespoon of tomato paste
2 tablespoon of Ghee
2 tablespoon of peanut oil
1 teaspoon of adobo
1 teaspoon of salt
1 cup of water


Clean chicken breast with lime, then rinse. Marinate chicken breast in epise, 1 teaspoon of salt, and vinegar for at least 2 hours.

Cut chicken into strips. In a deep pan, add 2 tablespoons of Ghee and 2 tablespoons of peanut oil. Once the ghee has melted, add the chicken strips to the pot. Cook the chicken for 5-7 minutes until it’s done (don’t overcook the chicken breast). Remove the chicken from the pot and set aside.

In the same pot, add quartered tomatoes (seeds removed), sliced bell peppers, crushed garlic, and sliced onions. Season lightly with adobo (about 1 tsp). Cook the vegetables for 5 minutes, until they are softened.

Add in curry powder, tomato paste, and chopped parsley. Add 1 cup of water, mix well (until to tomato paste is well blended), cover and simmer for 10 minutes.

Add chicken back into the pot; mix with all of the ingredients. Cover and simmer for 15 minutes. Taste and season with adobo to taste. Serve over white rice or with


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