Select Page

Caribbean Curried Chicken

A curry recipe by popular demand! 😁 This is a Caribbean curry so I don’t use some of the typical ‘traditional’ spices eg ginger, garlic masala. Also you will notice the onions aren’t cooked for anywhere near as long. A good curry powder is essential in a Caribbean curry so get yourself a good brand. I like to use Bolsts but if this is difficult to get hold of good old Sharwoods madras will suffice. My chef son is always happy when I cook this whenever he is home. I also love eating it with a couple of boiled eggs smothered in chilli sauce. Happy eating!! 😍

Serves 2

What You Need

500g chicken thighs
4 spring onions (chopped)
1 medium onion (chopped)
5 large cloves garlic (chopped)
2 fresh tomatoes (chopped)
1 scotch bonnet pepper (chopped)
3 medium potatoes (peeled and cut into quarters)
1 tsp ground black pepper
1/2 tsp turmeric
2 tsp madras curry powder
Salt to taste
3 tbsp vegetable oil

How To Make It

1. Mix together chicken, spring onions, onion, garlic, scotch bonnet and the dry spices and salt in a large bowl. Cover and place in the fridge. Leave to marinate for 2-3 hours
2. Heat oil in a large pan. Add the marinated chicken mixture and stir fry for about 8 minutes until the chicken is slightly brown and the onions and spices have cooked through
3. Add the tomatoes. Fry for 2 minutes until soft
4. Add potatoes. Mix
5. Add enough boiling water to cover the ingredients in the pan. Bring to the boil then turn down to a gentle simmer. Cover.
6. Simmer for about 45 minutes or until the potatoes are soft
7. Enjoy with rice or roti