This month we’ve got a delicious curry chicken dish all the way from the Caribbean island nation of Trinidad. Over the centuries, colonial rule and immigration have left Trinidad with a diverse ethnic mix which is reflected in the food, as seen in this curry recipe - parsley and thyme are European, the habanero chilli is Central American, and the heavily cumin-scented amchar masala sprinkled in at the end is a uniquely West Indian take on a classic Indian spice blend. On the side we’ve got pholourie, a fried street snack which is always eaten with a sweet and sour tamarind sauce and a fruity apple chow. Rich and indulgent hibiscus cheesecakes complete this Trinidadian date night!