I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.

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  • Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.

  • Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

Cook's Note:

The key to curried chicken is allowing the curry to cook properly. Make sure your curry has had enough time to cook!

Tips

Also try a meatless version with veggies in the place of chicken!

Tips

I usually use just over half of the scotch bonnet pepper, but some peppers are hotter than others.

Nutrition Facts

348.2 calories; 27.8 g protein; 13.8 g carbohydrates; 102.5 mg cholesterol; 1353.2 mg sodium. Full Nutrition

Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2014
Wanted to clarify about adding the water. You add the water after you add the chicken, carrots, potatoes and seasonings to the oil and curry mixture. You add it gradually as the mixture thickens. You can add more or less water as needed. Read More
(61)

Most helpful critical review

Rating: 1 stars
11/15/2019
I followed this recipe carefully and my curry was WAY TOO SALTY. I had to throw out 2.5 lbs of good chicken because it was unsalvageable. I suggest that folks start with 1/2 tsp of seasoned salt then adjust from there. Read More
91 Ratings
  • 5 star values: 67
  • 4 star values: 22
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/07/2014
Wanted to clarify about adding the water. You add the water after you add the chicken, carrots, potatoes and seasonings to the oil and curry mixture. You add it gradually as the mixture thickens. You can add more or less water as needed. Read More
(61)
Rating: 5 stars
11/07/2014
Wanted to clarify about adding the water. You add the water after you add the chicken, carrots, potatoes and seasonings to the oil and curry mixture. You add it gradually as the mixture thickens. You can add more or less water as needed. Read More
(61)
Rating: 5 stars
08/15/2014
This tastes just like the curry chicken my mom's friend from St. Kitts used to make when I was young. As this is the exact taste I was going for and I've never made curried chicken before I'm giving the recipe 5 stars. The only problem I ran into is that the recipe doesn't mention when to add the water. I did so about half way through step 2 when I realized the error. Read More
(29)
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Rating: 4 stars
09/14/2014
Super tasty! I would have given five stars but I made a few tweaks and it was also a bit too salty. Still highly edible but next time I will reduce the salt by 1/2 tsp. For substitutions I replaced powdered garlic and onion with fresh. And replaced the chille pepper with a splash of cayene pepper. The fresh ginger root with 1/2 tap of dried. I threw in approx two cups of baby potatoes and a handful of baby carrots. I'll definetly make this recipe again! Read More
(24)
Rating: 5 stars
07/28/2014
Made it for the first and my family and friends loved it. Read More
(12)
Rating: 5 stars
12/13/2015
Absolutely LOVE this recipe!! I've actually made your recipe and fell head over heels in love with it!! Making it for my dad today.. He moved in with me about a week ago and has never had curry chicken before.. He loves spicy foods so I'm sure he's gonna love it as well.. I followed the instructions to a tee but I also added onions and red and green bell peppers to it.. This is gonna be SO AWESOME!! Thanks for an excellent recipe!! Read More
(9)
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Rating: 4 stars
03/03/2016
This was a good recipe. My husband enjoyed it. I added 1 cup of water, 1 cup of coconut milk and 1 cup of chicken broth instead of 3 cups of water. I made rice and steamed cabbage for the sides. Read More
(7)
Rating: 5 stars
01/31/2015
My husband this was the best dinner ever! I've only been cooking for 6 months and made this with no problems. I substituted half the require water with coconut milk and added a lil flour to make it a lil thicker. I made cabbage and rice on the side. Just perfect! Read More
(7)
Rating: 5 stars
10/06/2015
This is my boyfriends absolute favorite dish that I make for him. Whenever he's mad at me or down and out I bring him some and he instantly becomes happy haha. One thing that I did differently last time was that I used 1 cup of water with 1 cup of chicken broth to add with the mixture and it came out much more flavorful. I think I'll be doing this from now on. Serve on a bed of white rice and some cornbread and you'll have a very happy tummy. Read More
(6)
Rating: 4 stars
04/01/2016
Just made this eating as I write this. came out great. I used to make this dish that I learned from my Jamaican friend and have also eaten this many times in Jamaica. I would suggest buying the Blue Mountain Jamaican curry powder. I purchased mine from Amazon. Also I only did 1tb of salt rather than an additional salt seasoning and net time I will go half on the garlic powder. as it does taste a little salty. Made mine without the chile pepper bc I couldn't get to the store. And brown rice on the side. also u could do all water instead of oil if you want something more diet refined. Read More
(6)
Rating: 1 stars
11/15/2019
I followed this recipe carefully and my curry was WAY TOO SALTY. I had to throw out 2.5 lbs of good chicken because it was unsalvageable. I suggest that folks start with 1/2 tsp of seasoned salt then adjust from there. Read More