14 Reviews

I think this recipe is right on and definitely a great beginning to some excellent curry chicken. Definitely restaurant quality. I added bell pepper and onion to my version and some brown sugar. I chose the optional ingredients as well, but I think I used a little more thyme in my version. All in all this is the real deal. Thank you Zula for sharing.

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Marilynne* May 16, 2013

This was a tasty and easy recipe. I added some red pepper flakes and fresh onions and carrots to the recipe. I also used seasoned salt (1 tsp) instead of regular salt. It tasted just like the curried chicken I enjoy in my favorite Jamaican restaurant. I was very pleased. I had mine with white rice and pinto beans. Yum!

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trock5255 March 11, 2009

This receipe calls for waaay too much salt. I started to cut it down to 1tbsp (calls for 2 tbsp) and I should have. I couldn't enjoy it becasue it was so salty. I think the next time I make it I'll cut the salt down to 1 tsp. You have to take into account all the other ingredients that already have salt in them as well. Other than that it makes for a quick and easy dinner. I served mine over rice with cabbage and cornbread muffins.

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kmcnu2 November 23, 2008

Made this dish and it came out pretty good for a first-time try. It was a little spicy for me, but my husband liked the heat. I cut the chicken into smaller pieces, but I will not do that next time because it was way to small. Overall the seasoning is on point if you like heat. If you don't go with a milder curry or add less. I ended up washing chicken with lemon juice and not vinegar. I'm ready to try another dish.

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sandyscookin November 06, 2015

I don't know if I used the measurements wrong but to me it was way off. The taste had a strong taste and the water was low it didn't cover the chicken or potatoes so I added some more. Please let me know what I did wrong I followed the recipe how it says and it tasted horrible :(

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amelia_mgarcia November 03, 2015

I really like this recipe. I have West Indian friends and always love the curry chicken when I go to their parties. This is an easy starter recipe. A lot of Carribbeans use coconut milk but I just need the basics. I will tell you that the right Curry powder makes a whole world of difference. I use Badia and have only liked that brand so far. If the Curry powder is bland, the recipe will not be enjoyable. I add brown rice and Naan bread to give it a kick and it's always a winner. I also use coconut water instead of regular water in the recipe as well as coconut oil to cook the chicken. I used a mix of chicken thighs and breasts. I like the flavor that the chicken with a little fat on it creates. I let the liquid evaporate on its own to become thick but if it's too watery, I add a tablespoon of bread crumbs and that usually does it. Thanks for this, I have the recipe printed on my refrigerator:-)

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Rita S. October 12, 2015

My mom would make this for us all the time growing up, I only get it now when I go home on leave every 6 months or so. I can't make it as she did, but it tastes a little like home and I'll take that any day of the week! Thank you for sharing!

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Joseph C. June 07, 2015

I always read the reviews begore i cook anything i put chicken stock in the chicken to add extra flavour and that worked for me i also added season all also known as all purpose seasoning in replacement of the salt and did add less than the ingrediants says. I also put the chicken with rice and red kidney beans which worked out great!

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Lateefah N. June 02, 2015

Very good recipe. Growing up my mom made curry all the time. I would say the chicken came out decent for me. I still feel like I'm missing something but I'll have my mom try it. Had it with mixed vegetables and brown rice. Thanks a bunch!

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Chris A. May 11, 2015
Jamaican Curry Chicken