Easy geera (cumin) chicken neck recipe
Geera chicken neck is the ultimate Trinbagonian snack; spicy, aromatic, and full of flavor from cumin, curry, and fresh herbs. These tender, bony pieces are cooked until coated in a rich, dry spice blend, perfect for nibbling with a drink in hand. Whether at a lime, beach outing, or just craving something bold, this recipe delivers true island vibes in every bite.
Looking for a spicy, full-flavored snack to enjoy with friends? This geera chicken neck recipe brings the heat with bold cumin, curry, and pepper, all wrapped up in tender, bony bites that are perfect for nibbling during a lime. It’s the ultimate Trinbagonian cutters; finger food with serious attitude.
What is geera chicken?
“Geera” is the Trinidadian word for cumin. It’s a spice that made its way to the Caribbean from the Middle East via India. In this dish, cumin’s deep, earthy notes mingle with curry, garlic, fresh herbs, and hot pepper for a snack that’s spicy, aromatic, and packed with flavor.
While geera chicken can be made with any cut, neck pieces are my favorite for cutters. The bones add depth of flavor, making each bite juicy and seasoned all the way through. Serve it on its own, or with roti or crusty bread, and you’ve got a snack that’s pure Trini vibes.
How to make geera chicken neck
Ingredient notes:
- Chicken – Neck pieces for cutters, or mix in bony parts like the back. Use breast or thighs if making a full meal.
- Geera (Cumin) Powder – Look for a rich, aromatic blend. A spicy version works well; just balance your pepper.
- Curry Powder – Any Caribbean-style curry will do; choose one you enjoy.
- Hot Pepper – Scotch bonnet or pepper sauce for heat, plus black pepper for flavor.
- Fresh Herbs & Aromatics – Garlic, thyme, onion, chadon beni, and pimento pepper to build layers of taste.
- Water – More for a meal-style dish, just a splash for cutters.
- Oil – Vegetable or coconut oil is my go-to.
See the full list of ingredients and quantities in the recipe card below.
Instructions
- Cut & Season – Chop chicken necks into 2-inch pieces. Season with geera, curry, garlic, thyme, onion, chadon beni, pimento, and black pepper. Let marinate.
- Chunkay the Garlic – Heat oil in a heavy pot. Add garlic and cook until dark brown (2–3 minutes).
- Cook the Chicken – Add seasoned chicken to the hot oil. Add fresh pepper for extra spice.
- Simmer & Dry – Add small splashes of water as needed to prevent burning. This dish isn’t meant to have gravy — let any liquid cook off.
- Finish & Serve – Cook until chicken is tender and coated in the spice blend. Serve hot with toothpicks for true cutters style.
Tip: Geera chicken tastes even better the next day, when the flavors have had a chance to soak in.
Serving Suggestions
- Cutters Style – With hops bread, sada roti, or on its own.
- As a Meal – Serve with split peas dhal and rice to soak up the flavor.
- Sides for Balance – Fresh cucumber-tomato salad or fried plantain for sweetness.
FAQs
Yes. You can skip the curry powder and simply season with geera (cumin), herbs, and pepper. The flavor will be different, more earthy and less bright, but still delicious.
Absolutely. While neck pieces are traditional for cutters, you can use wings, thighs, or drumsticks if you prefer more meat. Just adjust cooking time so they’re fully cooked through.
Reheat in a skillet over medium heat with a splash of water or oil to keep it moist. Avoid microwaving for too long, as it can dry out the meat.
More Cutters to Try
Recipe
Geera Chicken Neck
Ingredients
Method
- Wash chicken with water and vinegar. Remove any white residue from the meat.
- Season with thyme, geera, chopped garlic, onion, chadon beni, curry powder, and pimento. Mix well and let marinate for at least 1 hour, preferably overnight.
- Heat oil in a medium-hot pot.
- Add whole garlic cloves and sauté until dark brown.
- Add the marinated chicken and chopped hot pepper. Stir to coat in the oil and spices.
- Add small splashes of water (about ½ cup at a time) to prevent sticking. Avoid adding too much — this dish should be dry, not saucy. Continue adding water as needed until chicken is cooked through.
- Taste and adjust for salt and pepper. Add pepper sauce if more heat is desired.
