• 3.75 lbs Chicken
  • 3 tbsp Curry powder
  • 3 tbsp Chicken seasoning
  • 2 tsp Sea Salt
  • Pinch of allspice
  • 5 Cloves garlic Crushed
  • 1 Large onion Chopped
  • 5 Sprigs of fresh thyme
  • 3 Medium carrots Chopped
  • 2 small sweet potatoes diced
  • 2 tsp powdered ginger
  • 2 shakes scotch bonnet sauce
  • 4 tbsp vegetable oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp white vinegar


  • Wash the chicken in water inside and out
  • Cut the fryer into bite sized pieces,  removing all of the skin, wing tips and ribs
  • Toss in the juice from the lime/lemon and the vinegar and drain the chicken
  • Toss chicken, onion, garlic, all spice, ginger, salt, chicken seasoning, the curry powder leave to marinate in the refrigerator for one hour.
  • In a large pot, heat the cooking oil on medium heat
  • Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides without burning.
  • Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes
  • Remove the cover and simmer until the curry gravy thickens

Adapted from


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