Curry chicken is practically a West Indian staple. We eat it over rice, with roti or next to macaroni pie. If you've never had it before, it's a dish that you need to try. It's very easy to make, and most importantly it's delicious. Also, depending on what substitutes you make to the recipe, it can be vegan-, vegetarian- and pescatarian-friendly. Some popular alternatives are goat, chickpeas, sweet potatoes and shrimp.

Here's what you need for your visit to West Indian heaven:

  • 1 whole chicken, cut-up
  • 4 white potatoes, diced
  • 12 tablespoons of curry powder
  • 4 tablespoons Maggi
  • 4 tablespoons olive oil or vegetable oil
  • 2 cups water
  • 1 whole onion, chopped or diced to suit
  • 3 stalks scallions, chopped
  • 8 cloves garlic, chopped
  • Thyme to taste
  • Lemon juice (enough to marinate the chicken)
  • Optional: Pepper sauce

Note: water can be substituted for coconut milk or cream of coconut for a thicker, creamier curry. 



  1. Clean and cut up the chicken.
  2. Marinate chicken in lemon juice for 30 mins to 1 hour. *If you substitute shrimp, do not marinate for more than 10 minutes.
  3. Combine all of the ingredients with the chicken (with the exception of the oil, curry and garlic).
  4. Heat oil over medium heat. When oil becomes hot, add garlic.
  5. After garlic has slightly burned, turn the pan down to low. Allow the oil to cool for a few minutes and add 12 tablespoons of curry. *If you do not let the oil cool the curry will burn.
  6. When the curry begins to bubble, add chicken and potatoes. Stir until chicken and potatoes are covered in curry.
  7. Allow ingredients to cook for five minutes then and add water (or water substitute).
  8. Cover over pot or skillet and allow curry to cook for 30-45 minutes or until meat is cooked.

Note: skip steps 1 and 2 if you use chickpeas, sweet potatoes or any other vegetables.