Jamaican Curry Chicken with Potatoes


1 whole fryer of broiler chicken, cut up, about 3 lbs
6 tbs curry powder
2 potatoes
2 tbs canola oil
2 cups water
1 onion
3 scallions
3 scallions
4 cloves garlic
2 scotch bonnet or Habanero peppers
kosher salt and fresh cracked black pepper to taste

This is an authentic preparation for Jamacian curry chicken. It shares many of the flavors found in east India.


  • Wash the chicken in lemon or lime juice.
  • Chop the chicken into small pieces.
  • Chop the onion, scallion and garlic into small dice.
  • Rub all the ingredients, except for the potatoes into the chicken and allow to marinate
  •  refrigerated for 2 hours.
  • Remove chicken from refrigerator, allow to sit on the counter for 1/2 hour before frying.
  • Cut the potatoes into cubes.
  • Fry the chicken for turning frequently for about 10 minutes until browned.
  • Add the potatoes and water to the pan.
  • Cover and simmer until the sauce has thickened. About 1 hour.
  • Serve with rice and peas.




15 min


1 hr 30 min


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