Caribbean Curry Chicken with Potatoes: A Flavorful Island Feast

Wash chicken with lime juice and water, then pat dry.

Rub in curry powder, paprika, garlic, ginger, thyme, green seasoning, salt, and pepper.

Cover and marinate for at least 1 hour (overnight for best flavor).

Burn the Curry (Optional Traditional Step):

Heat oil in a heavy pot. Add 1–2 tsp curry powder and cook until dark and fragrant (about 1 minute).

Brown the Chicken:

Add marinated chicken pieces to the pot. Sear on all sides until lightly browned.

Build the Stew:

Add onions, thyme, Scotch bonnet, potatoes, and carrot (if using). Stir well.

Pour in chicken stock (and coconut milk if using). Add bay leaf.

Simmer:

Cover and cook on medium heat for 35–40 minutes, stirring occasionally, until chicken is tender and potatoes are soft.

Taste & Adjust:

Add extra salt, pepper, or curry powder if needed. Remove Scotch bonnet if broth is spicy enough.

Serve Hot:

Garnish with fresh cilantro or parsley. Serve with steamed rice, roti, or plantains for a full Caribbean experience.

Serving and Storage Tips