This is a basic West Indian curried chicken recipe. Extremely easy to prepare and delicious with standard Caribbean fare. Peas and rice go great with it!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the oil in a large pot over medium-high heat. Cook the chicken, onions, and garlic until the chicken has browned; about 5 minutes. Stir in potatoes, salt, and curry powder; add enough water to cover the chicken halfway. Cover, and simmer until tender, 30 to 40 minutes. Season to taste with hot pepper sauce.

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Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

574 calories; 31.4 g total fat; 128 mg cholesterol; 1908 mg sodium. 36.6 g carbohydrates; 36.1 g protein; Full Nutrition


Reviews (96)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/20/2007
ai'm editing my original review. i now use only 2 teaspoons of salt add a couple of springs of fresh thyme and sometimes up the curry powder (if I don't have the hot Jamaican curry powder). A great recipe...my West Indian in-laws love it. Read More
(166)

Most helpful critical review

Rating: 1 stars
01/31/2007
I don't want to criticize but 2 tablespoons of salt is a gross amount.1/2 teaspoon at most should suffice. Read More
(32)
123 Ratings
  • 5 star values: 68
  • 4 star values: 39
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
09/12/2006
Good flavour was a nice meal with rice and peas. I would suggest adding water as it cooked. I tried this and it kept the chicken tender and prevented the dish from being to dry. Read More
(177)
Rating: 5 stars
07/20/2007
ai'm editing my original review. i now use only 2 teaspoons of salt add a couple of springs of fresh thyme and sometimes up the curry powder (if I don't have the hot Jamaican curry powder). A great recipe...my West Indian in-laws love it. Read More
(166)
Rating: 5 stars
01/11/2007
This recipe was really good. Easy to make and very flavorful. I didn't have the special kind of curry listed so I used regular and just cut back the amount to about 2 Tbsp. I added Paprika black pepper and a pinch of Cardamom. When I added the water I also added a 1//4 C of white wine. Family loved it! Read More
(132)
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Rating: 4 stars
09/20/2007
YUM! But instead of browning the chicken I put everything in a large pot and let it simmer for about two hours. I used crushed red pepper instead of hot pepper sauce. I also threw in some lentils as an afterthought. The potatoes cooked down and the chicken absorbed the curry flavor. DElicious! My husband who is not a big curry fan thought it was fantastic! Read More
(35)
Rating: 1 stars
01/31/2007
I don't want to criticize but 2 tablespoons of salt is a gross amount.1/2 teaspoon at most should suffice. Read More
(32)
Rating: 5 stars
01/24/2011
This recipe is so simple and oh so good! My husband loved it! Just as good as anything I've had in any restaurant (even though it made my house smell like curry for a day)! I've been wanting to make curried chicken forever and the fact that I can do it so simply now blows my mind! The other great thing is that you only have to use one spice which you can find in any store. I'm not even sure the curry powder I used was the best quality and the taste was still awesome! I used sliced pieces of chicken breast and browned in two batches. I also forgot the garlic and only used two small potatoes. Next time I'm going to add in some diced carrot and more potato for extra veggies! I also added a little flour after I poured in the water to ensure the sauce got thick since I didn't know if the potatoes would produce enough starch. I paired this with brown rice and it made for a nice healthy meal. FYI...I see that some reviews say it was too salty. I didn't use the salt amount from the recipe but instead just sprinkled a little all purpose seasoning on each piece of chicken and that was it. I can see how if I had added 2 tablespoons of salt it would have been way too much. Read More
(31)
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Rating: 5 stars
08/15/2007
I made this for my family yesterday. I used regular curry and about 2 tbsps less than the recipe called for and only 2 tsps of salt. It turned out awesome! I served it over plain white rice and it was very filling. We ate it up! No more buying ready made mixes for me. Thank you! Read More
(29)
Rating: 4 stars
05/04/2009
I made this dish using island spice jamaican curry. As this was pretty much a small guidline recipe for curry chicken I added some extra spices. I added a half can of chopped pinneaple at the end and some juice tblspoon thyme an extra clove of garlic brought the salt contant down to a pinch and added a full green pepper and used half of a red and white onion. I made some rice with a can of mixed beans to put the curry over. this dish ended up being wonderful. thank you Read More
(20)
Rating: 5 stars
07/03/2006
Simple & delicious. Made w/ Roti. If you really want to kick up the spice add dried Bonnet pepper just a little will clear the sinuses. Thanks Danielle moved to US and lost the recipe now its a keeper. Read More
(20)