Curry Chicken

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Curry Chicken is a very popular dish in Jamaica, it is oftened served with steamed white rice, but I prefer it with rice and peas.

A few months ago I bought a pack of curry powder at the supermarket and used it in my curry chicken dish but it turned out to be the wrong one so I ended up throwing out the rest of the curry powder because I didn't like the flavour. When I went back to the supermarket I was confronted with a selection of curry powder to choose from, I was thoroughly confused to say the least. I couldn't perform a smell test because they were all in sealed bags so  I relied on a colour test instead and my husband's memory of what the previous package of the curry powder we bought looked like. My husband's memory won.

1 whole chicken (2 lbs)
3 tablespoons curry powder
¾ teaspoon salt
2 carrots
3 stalks celery
1 onion
3 tablespoon vegetable oil
3 cups water (enough to cover meat and vegetables)


• Chop up onion, celery and carrots.
• Cut chicken into pieces.
• Season meat with salt and 2 tablespoons curry powder.
• Add onion, celery, carrots and 1 tablespoon curry powder and combine. Cover with plastic wrap and marinade for 2 hours or overnight.
• Heat skillet and oil.
• Separate the chicken from the onion and vegetables.
• Add the meat to the hot oil and brown on both sides.
• Add the vegetables and onion to the skillet.
• Pour the water into the pot, the water should cover the meat and vegetables.
• Allow ingredients to cook for about 45 - 60 minutes or until the sauce has reduced and slightly thickened.