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Curried Chicken

Curried Chicken- When it comes to delicious Caribbean food people always think about jerk chicken, roti, meat pies, oxtails and curries. This recipe is for a curried chicken, I figure my audience wasn’t ready to have a curried goat recipe just yet but this dish is easy to prepare and full of the Caribbean flavors.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: caribbean
Servings: 4


  • Marinade:
  • 3 green onions sliced
  • 1 tablespoon fresh thyme
  • 6 garlic cloves chopped
  • zest of 1 lime
  • juice of 2 limes
  • 1 teaspoon savory seasoning or salt
  • 1 teaspoon black pepper
  • 1 teaspoon all spice ground
  • 4 boneless thighs chopped
  • Curry:
  • 2 tablespoons oil
  • 4 tablespoons curry powder
  • 1 onion sliced
  • ½ green bell pepper chopped
  • 1 scotch bonnet pepper sliced
  • 1 teaspoon ginger grated
  • 1 to mato chopped
  • ½ cup hot water
  • 2 cups white rice cooked


  • In a bowl combine green onions, thyme, garlic, lime zest, lime juice, salt, pepper and chicken cover and pop in the fridge overnight or minimum 6 hours.
  • In a pot heat oil over medium heat add curry and cook for 1 minute. Add onion, bell pepper, scotch bonnet, ginger and tomato cook for 3 minutes. Stir in chicken and make sure to coat fully with curry mixture, cook for 3 minutes. Add ¼ cup of water and stir occasionally. Cover and bring to a boil and simmer for 15 minutes. Add remaining water if mixture starts to evaporate, curry is done when it looks like the oil is separating. Serve hot over rice


This same recipe works with goat too. Just cook for 45 minutes or until coat is tender. You can also use chicken on the bone it will take about 35-40 minutes to get tender.