How to make Trini Curry Chataigne

Published Date
August 4th 2021
Average: 5 (4 votes)
Aerial view of Trini Curry Chataigne with spoon on the side
Boba Milk Tea #shorts

Chataigne or Breadnut is found in the tropical regions of Polynesia, Asia Pacific, Africa, Central America, and the Caribbean. Breadnut, also commonly called Chestnut, is family to the Breadfruit; however, the exterior surface is covered with blunt spikes with large seeds encased in layers of white fibrous flesh. The seeds can be dry roasted and used to make a coffee-like drink, boiled in salt water and eaten like nuts or boiled and mashed into a paste and eaten like a dip similar to hummus. We in Trinidad use the white flesh for curry, and it’s often served during Diwali celebrations. So if you’re looking for a new curried vegetable experience, try this Curry Chataigne recipe.

Author: Rachel Ottier-Hart
Prep Time
15 mins
Cook Time
90 mins
Total Time
105 mins



Preparing Fresh Chataigne
When using the fresh fruit, make sure it's an unripe green Breadnut that's firm to the touch. Then coat your hands and wrists with cooking oil to protect you from the itchiness and stickiness of the fresh fruit.
Cut the fruit into quarters, separate the white flesh from the seeds and chop the white meat. Then, try our Breadnut Hummus recipe to utilize the entire fruit.
Alternatively, you can use pre-seeded flesh fresh or frozen.
Cooking the Chataigne
Using a bowl, season the flesh with the Green Seasoning, Curry Powder, and Marsala Powder.
Add the coconut oil and place it on medium to high heat using a large, heavy-bottom pot.
Once the oil is hot, add the whole garlic cloves and the Jeera Seeds and cook until burnt, then remove from the oil.
Carefully place the seasoned Chataigne flesh into the hot oil, stir using a wooden spoon, and let simmer for 5 minutes.
Add the coconut milk mixture, then reduce the heat to medium and let it simmer for an hour adding water if necessary while it cooks.
After an hour, make sure most of the liquid has been absorbed, and you are left with a light gravy throughout the Chataigne flesh.
After an hour, make sure most of the liquid has been absorbed, and you are left with a light gravy throughout the Chataigne flesh.
Cover and let it rest for 30 minutes or until warm to the touch for those eating with their hands.
Serve alongside your other curry favorites and your choice of roti or rice.

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