Jamaican Curry Chicken


By Mick Spillane


One of my favorite meals It is very quick and easy to make and almost everyone will love it. Well, except people who don’t like spicy food. You are going to be using scotch bonnet peppers.

The crucial ingredient as you might have guessed is curry; you have to use the right curry. Indian curry will not work. You have to use Jamaican curry, which has a milder flavor than Indian curry. Also, Jamaican curry is easier to digest than Indian curry.




 1 whole chicken or chicken breasts (2 packages)
 6 tbsp. of Jamaican curry powder
 2 potatoes
 ½ tbsp. of vegetable oil
 2 cups water
 1 onion
 3 stalks scallion
 5 sprigs fresh thyme
 4 cloves garlic
 2 hot peppers/scotch bonnet
 2 tsp. salt




1. Wash chicken with lemon and lime juice

2. If using a whole chicken, cut into small pieces. If using breasts, cut into good size chunks.

3. Chop the onion, scallion, pepper, and garlic in to small pieces

4.  Rub all of the ingredients (apart from the potatoes and water) in to the chicken and allow to        

marinate in the fridge for 2 hours. Try to marinate overnight. Put all ingredients  in a Ziploc Freezer bag

5.  Chop the potatoes in to small pieces

6. Fry the chicken over a medium flame until the chicken is sealed (5-10    minutes).  Add the potatoes

and water to the pan; cover and fry until the sauce has a thick consistency (about 1-2 hrs.)

7. Serve with rice and peas



It makes for great leftovers with Jamaican beef patties. This was a spicy dinner: a suicidal orgy of death for my palate.


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