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Flavor-packed Curry Layers Recipe by Chef Shaun 🇹🇹

Ever wondered what they do with laying hens after egg production has slowed down or stopped? Here in Trinidad & Tobago, we eat them!

Yield – 6 to 8 Servings


Layers- 6 lbs.

Lemon or Lime Juice- ¼ cup.

Salt- 1 tbsp

Black Pepper- ½ tsp

Curry Powder- 1 tbsp

Cumin (Geera) Powder- ½ tbsp

Mustard Oil- ¼ cup

Caripulee leaves- 5

Cumin Seeds (Geera)- 1 tbsp

Fenugreek (Methi) Seeds- 1 tbsp

Onion- 1 cup (finely chopped)

Hot Pepper- 2 tsp

Fine thyme- 5 sprigs

Dehydrated Pimento Flakes- 1 tbsp

Dehydrated Culantro- ½ tbsp

Garlic- ¼ cup

Curry Powder- 2 tbsp

Ground Marsala- ½ tbsp

Water- 1 cup.

Tomato- 1 cup (finely chopped)

Chadon Beni- 1/3 cup (finely chopped)


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