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Curry Chicken by the Wendenator

I have one word for you, "yum" when I describe my curry chicken. As it's simmering on the stove, the smell makes your belly growl. It's a Caribbean style curry but has the consistency of Indian style curry. It's absolutely delicious, a celebration of flavors in your mouth. It took me years to develop this recipe, resulting from a combination of advice from who I'd consider to be curry chicken connoisseurs.

What I've landed on is quite special. Loved by all who taste it. After sharing the video through social media, there were a ton of requests to share the recipe. Enjoy and remember to cook it with love.


Vegetable Oil
Garlic (about 1 clove per pound)
1 Onion (about a 1/4 of an onion per pound)
Green Onion/scallion chopped (about a handful per pound)
Parsley chopped
3 Pimento seeds
Small piece of Scotch Bonnet pepper chopped finely
Curry (about a tablespoon per pound)
Garahm masala (about a tsp per pound)
Chicken (I like to use the leg and thigh cut cut in two)
Salt and pepper
Homestyle Chicken Stock by Knorr
Salt & pepper to taste
1 tbsp/squirt of Ketchup
Potatoes cut in cubes (large or small)
Optional - carrots, 1 tsp coconut cream (or 1/4 coconut milk)

How to make it.

These instructions are generally geared to 5 lbs of chicken. Best served with rice or roti (my fave is Danforth Roti Shop).
  1. Wash the chicken in water with lemon and let soak for about 5 min. Then drain and pat dry. Note: I always wash raw meat with lemon, lime, or vinegar prior to cooking. Thanks Mom! It cleans it and removes the "gamey" flavor.
  2. Lightly season the chicken with salt, pepper, thyme, garlic powder, a little seasoning salt.
  3. Heat about 3 tbsp of vegetable oil in a cast iron or aluminum pot. I usually have the temperature between medium and medium-high (about a 6 on a scale of 1-10)
  4. Add the both types of onion, garlic, thyme, pimento, scotch bonnet pepper and parsley. Stir it up and let it cook for about one minute.
  5. Add the curry and garam masala. Stir and let it heat up for about two minutes. Note: I've been taught that to avoid an upset stomach, curry should always be cooked before adding the meat.
  6. Add the chicken and gently stir until the chicken is covered with the seasoning. 
  7. Cover the pot with the lid and let it cook for about 5 minutes. Stir occasionally to avoid sticking. You'll notice that when you leave the pot closed the chicken lets off enough water to create a gravy. 
  8. Now that you have enough juices. it's time At this point the chicken should have let off enough juice for a good amount of gravy. Add the chicken stock and stir. This step adds to the "yum effect".
  9. Add a bit of ketchup and stir. This step also adds to the "yum effect".
  10. Add salt and pepper to taste and stir.
  11. Add the potatoes and stir.
  12. Let the chicken simmer until cooked and potatoes are a little soft.
Enjoy! Let me know if you have any questions.


More helpful info to help you on your curry journey...

Principles and Secrets of Great Curry Making - Curry Frenzy

The Secret to Making Great Curry

Jamaican Curry Chicken Recipe - Cook Like a Jamaican