Yorkshire Chicken Breast with Ogen Choka Curry

The Yorkshire Chicken Breast with Ogen Choka Curry is a fusion dish that pairs a classic British ingredient with a Trinidadian pepper-and-tomato relish. It appears on the menu at The Black Friar in Salford, United Kingdom, and was highlighted by the food reviewer Only Scrans on the platform ReTubeIt. The dish exemplifies the growing trend of British gastropubs incorporating Caribbean flavours into traditional roasts.

Key ingredients include a Yorkshire chicken breast — typically free-range and buttery in texture — and an Ogen choka curry. Ogen choka is a Trinidadian preparation of roasted peppers, tomatoes, onions, garlic, and Scotch bonnet chillies, mashed with oil and often served as a side. At The Black Friar, the choka is transformed into a curry sauce that coats the chicken, adding smoky heat and acidity.

A great version distinguishes itself through the contrast of textures: the chicken skin should be crisp and golden while the meat remains tender and moist. The curry must balance the sweetness of roasted peppers with the sharpness of Scotch bonnet, without overwhelming the poultry. The dish is typically plated with sides such as roasted potatoes or seasonal greens.

Regional variations are uncommon, as this fusion is still niche. In Trinidad, choka is eaten with hops bread or roti rather than as a sauce for roasted meat. Other UK pubs have attempted similar mergers of British and Caribbean cuisines, but The Black Friar’s specific combination of Yorkshire chicken and Ogen choka curry remains a distinctive offering documented by Only Scrans.