Curried Chicken/ Chicken Curry

Depending on which part of the Caribbean you're from, you will either know this dish as Chicken Curry or Curry Chicken (iykyk). I've never met anyone who doesn't like curry, and most people I know will occasionally crave this dish if you've ever had a good one. Today I'll be sharing the Jamaican version of the dish.

Warning: This recipe is not for people who are afraid of spice.

This recipe is easily adaptable to keto by omitting the potatoes.

The dish is usually served with white rice or rice and peas but you can go grain free by using Cassava Dumplings (yum!)


  • 1 whole chicken, cut into pieces
  • 1 teaspoon salt
  • 1 tsp grated ginger
  • 1 cup coconut milk
  • 3 tsp Jamaican Curry Powder
  • 1 white onion, sliced
  • 1/4 tsp Moruga Red Pepper
  • 2 Potatoes, cubed
  • Juice of 1 lime
  • 2 tsp vegetable oil
  • 3 cups hot cooked rice


  1. Wash chicken briefly with lime juice, rinse and put into a bowl
  2. Mix 1 tsp curry powder, ginger, pepper and salt with chicken and set aside for at least an hour. Feel Free to prepare and leave overnight.
  3. Heat oil cast iron pot, add remainder of curry and sliced onion
  4. Add chicken to cooked curry powder, leaving for two minutes so the chicken has a chance to "brown" or get some color.
  5. Turn chicken in pot and add potatoes and 1/2 cup water
  6. Leave covered to cook for 30 mins
  7. Add coconut milk and leave for 10 more minutes.
  8. Serve over cooked rice or Dumplings
  9. Enjoy.


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