Caribbean Style Curry Chicken

Caribbean Style Curry Chicken

If you love caribbean cuisine,  I guarantee you will want to try this Caribbean Style Curry Chicken recipe. This recipe is pretty easy, and tastes incredible. One of my first jobs was working as a cashier, and waitress in a Jamaican restaurant in Harlem, NY. One of the most requested dishes was Curry Chicken. You will love this authentic Caribbean Style Curry Chicken recipe. 

 

Cleaned chicken

First, I start with clean chicken which was soaked in water with lemon juice, and vinegar. I chose to use chicken quarters (thighs, and legs). I also decided to keep the skin on for half of the chicken pieces.

 

Marinated chicken

Using the green seasoning (scallions, green bell pepper, onion, chicken bouillon cubes, garlic cloves, and scotch bonnet pepper) I marinated the chicken along with ginger powder, Cajun seasoning, garlic powder, onion powder, ground all spice, 2 tbsp of curry powder, salt, black pepper, and fresh sprigs of thyme overnight for 24 hours. 

Curry chicken in pot

I “burned’ my curry powder before adding the marinated chicken to a large pan. Potatoes, and carrots were added to the pot along with chopped bell peppers, and diced onions. I was told, burning the curry powder before adding any ingredients is the only, and the best way to cook authentic curry chicken.

Serve this delicious Caribbean Style Curry Chicken recipe with Jasmine rice, rice and peas, or eat as is. 

Caribbean Style Curry Chicken

  • 1 lb chicken quarters (legs, and thighs)
  • 1 large potato (cut in to cubes)
  • 4 tbsp curry powder
  • 1 small carrot (sliced)
  • ½ tsp dried thyme
  • fresh thyme
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 1 tsp ginger powder
  • 1 tbsp olive oil
  • 1 tsp all spice
  • 1 tsp Cajun seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cornstarch+ 2 tsp of water mixed (optional)

Green Seasoning

  • 4 scallions (chopped)
  • ½ green bell pepper (chopped)
  • 1 onion (chopped)
  • 2 garlic cloves
  • 1 scotch bonnet pepper
  • 2 chicken bouillon cubes
  • 2 sprigs of fresh thyme

  1. Soak chicken in water with lemon, and vinegar to clean.

  2. While chicken is soaking, prepare green seasoning by blending all ingredients.

  3. Rinse chicken. Season with green seasoning, ginger powder, all spice, Cajun seasoning, garlic powder, onion powder, salt, black pepper, dried thyme, and 2 tbsp of curry powder. Massage seasonings to ensure chicken is well coated. (I add extra sprigs of thyme for added flavor).

  4. Marinate overnight for 24 hours.

  5. Add olive oil to a large pan on medium high heat. Add 1 tbsp of curry powder, and 'burn" the powder. Stirring occasionally for 30 seconds to 1 minute.

  6. Stir in chopped onion, green bell pepper, and red bell pepper. Cook vegetables for 5-7 minutes.

  7. Remove chicken from marinade, and add to pan. Sear for 10-15 minutes.

  8. Add water to the marinade bowl, and pour the extra seasoning, and curry In to hot pan. Stir. Cover, and cook for 20 minutes. Adjusting spices if needed.

  9. Lower heat to medium low. Add potato and carrots to pan. Allow to cook for 10 minutes. Serve Curry Chicken with rice.

  10. (Optional) Add 1 tsp of cornstarch, and 2 tsp of water to pan to thicken gravy.

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Filed Under: Let's Eat!