In Memory Of Karen Nicole Smith, 1972 - 2016

Heavenly curry chicken with tender potato.

curry chickenThis one is a hit on a Sunday morning whenever my mom visits (yup…a heavy brunch type dish on a Sunday). Our girls claim that only my mom can make this to their liking. Plus we get her to make roti for us, since I’m clueless when it comes to anything involving flour. The best combination for this is obviously paired with roti, but you can’t go wrong topping rice with this thick and savory dish… as I did in the pics below.

Note: I mentioned above that we usually enjoy this as a brunch dish, but you’re not limited as to when you can enjoy this. Most people I know treat this as course for dinner or big lunch.

Tip! If you live in a country that experiences winter and your house is locked up during those months and you’re concerned about that pungent scent that cooked curry seems to leave back (especially on your clothes), you have a few options…

– burn a scented candle during and after the cooking process

– ventilate (open a window or turn on the exhaust fan above your stove)

– place a stick of cinnamon in some water and simmer on the stove

– bake some cookies after 🙂

You’ll need…

3 lbs chicken cut into pieces (I like using legs with back attached – dark meat)

1 tablespoon curry powder (your choice)

1/2 teaspoon geera (ground cumin)

1/4 piece of habanero pepper (you control the heat by the amount of pepper you use)

1/2 teaspoon salt

pinch of black pepper

1 teaspoon green seasoning mix.

3-4 leaves of shado beni (chopped) or 3 chopped tablespoon of cilantro.

1 medium onion (chopped)

2 cloves of garlic (crushed/chopped)

1 medium tomato (chopped)

2 tablespoon lime or lemon juice (or vinegar)

2 tablespoons of oil (vegetable)

2 medium potatoes (peeled / sliced into chunks)

2 cups water

Start by washing the chicken pieces with the lime or lemon juice and water (not the water mentioned in the recipe). Then start seasoning by adding all the ingredients mentioned above, except the oil, potato and water. Allow this to marinate for a couple hrs for best results. Feel free to cook immediately if you’re in a rush.

seasoning curry chicken

On high heat, in a saucepan (with a lid) add the oil and wait until you start seeing gentle smoke. Try fishing out the pieces of onion and garlic from the marinated chicken and add to the now hot oil.

guyana chicken curry

Allow this to cook for about 2-3 minutes (you’ll notice that other recipes will ask that you cook the curry powder – I don’t), then start adding the seasoned pieces of chicken. Move everything around so it gets in contact with the heated oil. Cover and let simmer for a few minutes. After about 8 minutes you’ll notice that the chicken released some natural juices – lets turn up the heat and get rid of that.

chicken curry with potatoes

As you wait for the liquid to cook down, peel and dice the potatoes. Place it into the same bowl that the chicken was sitting in. When the liquid that was released is gone, add the potato pieces and stir around. Pour the 2 cups of water into the same bowl and try to get any remaining seasoning that was left behind.

curry potato with chicken


cooking curry chicken

After you’ve added and moved the pieces of potato around the pot a bit, add the water and bring back to a boil. Cover the pot and turn down the heat to a gentle simmer. Allow this to cook for about 20 minutes or so. The goal is to have tender pieces of potato (melt and thicken the sauce) and a rich-thick sauce. If there’s still a lot of liquid left after the 20 minutes, using the back of your spoon, smash a few pieces of the potato. This will help thicken the gravy/sauce.

chicken curry

trini curry chicken

curry chicken

FYI. Just about everyone I know practices a different technique in cooking curry dishes, so feel free to use this a a base for your own unique version. Be sure to taste for salt in the event you need to add some. In the unlikely event there’s too much salt, add a sliced tomato and cook for a few minutes. It will absorb some of the extra salt.

Please leave me your comments below and share this with your friends.

Print Friendly, PDF & Email


  1. Isabelle
    February 25, 2018 / 10:08 am

    Holy Moly this is Yummy! Made this for the fam last night and, once again, I couldn’t believe it was me that made it! Thanks for making me an awesome West-Indian food chef Chris!! 🙂

    P.S. Yours is also my fav recipe for the jerk chicken as well.

  2. January 16, 2018 / 3:43 pm

    I love this recipe, I will include some chick peas.

  3. Robyn
    January 3, 2017 / 4:28 am

    Love your recipes, Chris!
    Is there anywhere I can purchase the green seasoning mix, instead of assembling myself? I am in the Ottawa area.

  4. Mary Thomas
    February 11, 2016 / 7:16 pm

    This curry chicken is excellent!! Have been following your recipes for a long time now and just want you to know I am grateful!!! Keep cooking Chris you are the best!!!

  5. October 6, 2015 / 9:33 am

    Hi cristobal please have a ginger beer recipe went ever you have the time thak’s,

  6. Judy riley
    June 28, 2015 / 11:13 pm

    I am looking for a sugar free recipe for pelau for diabetics.

  7. Sherry
    January 12, 2015 / 2:23 pm

    You said you don’t cook the curry in but you don’t mention in the recipe WHEN you do add it in.

  8. Geoff
    December 30, 2014 / 2:50 pm

    Jut like Mama used to make!

  9. carolyn
    December 24, 2014 / 1:37 pm

    oh laud its good

  10. Jon
    August 30, 2014 / 8:38 pm

    I made this recipe and modified it slightly. I added in a little more potato (to thicken the gravy) and some chick peas. After it cooked down, it tasted just like the chicken inside a boneless chicken roti. I am going to pick up some skins tomorrow from a shop and see how it compares.

  11. marella
    May 26, 2014 / 1:37 pm

    this is amazing dish. I love curry chicken with white rice. thanks for sharing your unique recipes. be wishes to you and your success.

  12. Donna Taylor
    March 19, 2014 / 3:01 pm

    Dear Chris, How are you doing? Thank you Chris for all the reciple
    you sent.

  13. Zora
    February 10, 2014 / 4:34 pm

    Chris, I tried this for dinner yesterday and it was very yummy. I added a cut up eggplant (my favorite vegetable). I make my own curry powder with a recipe passed down from my great grandmother(from India). I had it with rice and peas, and it was memorable. Thanks. Have you ever made stewed peas, or Saturday beef and vegetable soup? I loved that as a child growing up in Jamaica.

  14. tracie
    January 13, 2014 / 6:20 pm

    HELP! I made the green seasoning and marinated my chicken thighs in it. I used the whole thing of green seasoning not just a spoonfull like your recipe says.. do i cook all of this with my chicken?? If I dont hear back before Im done marinating, Im just going to cook some of it. I wonder if Ill have to throw out the rest since the chicken was in it???? Can I freeze it and use it again for another marinate?? Oh Lordy!

    • Sherry
      May 12, 2014 / 1:12 am

      You shouldn’t use too much green seasoning to marinate your meats or fish but, if you did, don’t reuse the excess, throw it out.

  15. Linda
    December 29, 2013 / 6:04 pm

    Green seasoning is simply a variety of herbs ground to a paste, store bought has corn starch and preservatives, I avoid those.

    England has lots of great herbs .

    Simple recipe
    Spring onions
    Coriander leaves
    Pimento or green scotch bonnet pepper (for flavor alone remove the seeds from the scotch bonnet, for heat leave the seeds)
    I usually use beer or white wine to blend. You can use water or vinegar your choice.

    You can add rosemary, parsley, lemon grass or any other desired herb based on the meat , poultry or fish you intend to cook.

  16. Missgoldie
    August 12, 2013 / 2:27 pm

    Chris, I am beyond thrilled to have found your recipes!! I was married to a Trini and fell in love with Roti many years ago and although I learned how to make patties and black cake, I never got around to learn how to make chicken curry. I followed your YouTube video yesterday and it was devoured quickly! It is luscious perfection and I loved it so much that I made it again today! I look forward to making more of your recipes and could you please post a recipe for patties? I love my version but I’m sure I will enjoy tasting yours! Keep up the amazing work!!! Missgoldie in Montreal:)

  17. liawill
    May 7, 2013 / 10:51 am

    Oh gosh Chris, that chicken look so good, makes my mouth water, all it need is some nice hot silky buss-up-shot to go with that and ah piece of lime pepper. Lord have mercy!!!!!!!!!!!

  18. Trini girl
    April 14, 2013 / 9:09 am

    HI Chris, Boy you make my mouth water,when I read your recipes, keep up the good work, I so look forward to read the e.mails

  19. Brenda
    February 20, 2013 / 4:46 pm

    I use the 5lb bag of bufflo wings. I coat with curry seasoning then brown off chicken in a frying pan with oil. Then I put in a baking dish big enough to hold all of chicken not over crowded. I chop up onions cover an cook until almost tender. Then I add baby carrots and potatoes for the last 15 or 20 minutes so they won't be too mushy. Serve over rice and I make potatoe salad, love that combination. Good for when you have alot of company.

  20. Nikki
    January 10, 2013 / 6:16 pm

    i am coooking this dish, as I type.. my son is walking in and out of the kitchen saying is it done yet ?
    …. Thank you, once again !!! Nikki (ATLANTA)

  21. tracey
    October 16, 2012 / 1:00 pm

    can you plz tell me what is green seaseoning and shado beni or cilantrd live in london never heard of these seaseoning

    • Lita
      February 15, 2013 / 10:35 am

      Hi Tracey

      Green Seasoning is a West Indian/Caribbean prepared seasoning sold in bottles. As far as I know, it's a combination of various herbs. My take on it would be to blend some thyme, spring onions, maybe a bit of celery and parsley leaves (I leave out celery and parsley) bit of normal onion and garlic to taste. Shadow beni as afar as I know is a variant of fresh coriander/cilantro. Hope this helps.

    • Sherry
      May 12, 2014 / 1:05 am

      Green seasoning is whatever the lady or cook of the house likes to use to make it. (Amounts are not important) we use leaves from home grown pudina plant (indian thyme), LOTS of garlic (several heads), green onions, celery, parsley, hot peppers, cilantro (if we happen to have any around). Don’t use something like rosemary or too much regular thyme, those tastes are too specific. Throw everything in a blender or processor, no water and blend till gets smooth. Store in a jar in fridge for nearly forever. Will turn from bright to dark green eventually, still good. Marinate any meat or fish you want to use to make a stew.

  22. crystal
    October 13, 2012 / 6:13 pm

    Hey chris,
    i tried curry potato n chicken on the whole for the first time it was very simple! i was afraid to cook curry because of all the confusing steps and do's and donts! anyway my dish was delicious and i am very thankful for this site please keep it going!

  23. Patricia
    September 27, 2012 / 3:47 pm

    Hi Chris I tried the curried chicken and potatoes and it turned out really good. Thanks

  24. Heather
    June 12, 2012 / 8:48 pm

    Hey Chris! I'm SO thrilled to find your recipe! I lived with a Trinidadian family near Toronto while I was going to high school and my parents lived in the country. I miss the food so much and really wanted to make chicken curry to go with my dahl puri… but couldn't find a recipe close to the one I used to eat when I was with my second family… until I found yours! Will be trying this out very soon and am confident I will taste home! Thank you so much for putting this out there, it looks like it's going to be AWESOME! Much appreciated!

  25. The Gnome
    January 19, 2012 / 10:05 pm

    I'm trying to work out why you would want to get rid of the lovely smell this curry leaves behind! The smell of good honest food is wonderful.

  26. Felicity
    November 10, 2011 / 6:25 pm

    Hands down, this is the BEST caribbean recipe site. I love the step by step pictures. I went crazy with all the recipes posted. I wanted to cook everything at one time. Thank you for a wonderful site

  27. October 27, 2011 / 4:42 pm

    Got this in the email this morning and made it for dinner. I had some habanero pepper plants that I dug up to put in the greenhouse that are covered with peppers. I put one in and it seasoned the whole thing perfectly. My husband really likes this recipe, too. I like all the fresh ingredients you put in your recipes. Cheers! 🙂

  28. indrani abdool
    August 14, 2011 / 8:34 pm

    My son love curry chicken and potatoes {alloo] as we say it in our home. I am definitely going to try your recipe because its different from mines. I will see which one taste better just for curiousity!

  29. Oldst Owns
    June 18, 2011 / 5:05 pm

    Greatest recipe there man. This is my all time favourite dish.
    I cannot offer any suggestions really because I basically do the same as you for some of the dishes, is it possible you're from/ or have connections to south Trinidad.

  30. Richard
    December 23, 2010 / 4:18 pm

    Do you mix the curry and geera in water ?Or do you just put them in dry??I know some people put the curry in water and some just mix it in by itself.
    You didn't say when to put the curry in or how..
    I don't think i missed it.

  31. Antonette
    August 19, 2010 / 10:24 am

    Hi Chris, thanks for the recipe, I have tried a few of them already and have really enjoyed them. I usually add extra curry to mine.

  32. Ava
    August 12, 2010 / 7:45 pm

    I made this recipe for the first time ever cooking curry chicken on my own and it came out FABULOUS. I loved it but didn't have any roti to go with it. I used a but more curry powder than what you call for and red pepper flakes instead of habanero but nonetheless it was delish. Love your site and will be making more of your dishes.

    Next on my list is to make doubles…yummy

  33. Lisa
    May 22, 2010 / 11:44 am

    Hello Chris, I’ve been married two years now and my mom went back home for a
    few months. I tell ya, lately I been missing she cooking! So I started looking up recipes for certain dishes that I’ve been craving. I never knew how many different variations of the same dishes there are !!! Since I was brought up here in Canada I been pretty Canadianized. I really wanted to tell you that coming across your website has been a s belssing for me! Your recipes are almost exact to the recipes my mom cooked with! She does do her own thing of course, everyone does, but your recipes are pretty much an awesome base. Thank you soo soo much! I finished making the curry chicken it was really really good! The different thing I did was add curry powder to the oil. I only had Kala brand curry powder, it still came out YUMmy !! I really Cant wait for more recipes! I didn’t search for it yet, but next I want to make chicken soup with provision and dumplings… Mmm 😉 Have a good one !

  34. Karen Zelaya
    April 24, 2010 / 6:54 pm

    Thanks for the wonderful recipe – Keep them coming! I’ve tried quite a few of them and all I can say is that you never dissapoint me. Thanks again!

  35. Christine
    April 6, 2010 / 2:24 pm

    Hi Chris,
    I love reading your reciepes and the comments you add while "cooking" I thought I would like to add another suggestion to the tips for airing out the house.
    Before you start cooking, pour a bit of distilled white vinegar into a glass bowl and sit it on the counter.
    The vinegar will absorb any odors in the air. It also works for that "musty" smell you get in the winter.

  36. March 10, 2010 / 5:00 pm

    I’ve enjoyed reading your recipes, however, the link to most recipes can not be opened. It’s very sporadic. sometimes I can open the recipe and sometimes i can’t.
    the latest recipe for guacamole choka cannot be opened. I really was interested in reading it.
    you need to look into this problem as I’m sure it’s not just me!
    I live and work in the British Virgin Islands, in the restaurant business.
    Hope you figure it out



    • admin
      March 14, 2010 / 9:36 pm

      Thanks for bringing this to my attention George. I can’t understand why this would happen as all out going emails are tested before sending.

      Thanks again


      p.s. maybe you can make some suggestions for the next time we travel down the islands (BVI).

  37. February 9, 2010 / 6:50 am

    hi Chris, every curry varies according to the cook, but more or less your is mostly an Trini African version, buti guess the final taste is what matters. I would like you to try my version with a slight variation, and chief curry is the best ffor it, use the same ingredients, and the same method, again with a slight variation, my thing is to chopup a hot pepper, an onion,somecloves of garlic, and if you can find some curry leaves at the most two or three grind all the ingredients very fineely in your mini chopster, and the make a paste adding your curry , then add to your hot oil and fry , until it is almost grainy, then add your chicken and potato, and tossed until it is covered in curry and let cook slowly until almost cookrd then add your water to make that nice thisk sauce, and there you have it curry chicken to die for. bye for now and i must say you are TRINI TO THE BONE WHEN IT COMES to making pelau, and you can"t hide when you advised washing the rice and skimming off the white stuff always a true Trini…. take care

    • admin
      February 9, 2010 / 10:46 pm

      taramatteelalla..lovely recipe. I’ll give a try very soon and let you know the results. Yea. washing rice is one of the things our mom didn’t joke around with so it was passed on to us.

      happy cooking


    • Oldst Owns
      June 18, 2011 / 5:03 pm

      You are spot on. My mother did that but in her case and up till today she uses a stone like a tablet and a smaller grinding stone. I remember her calling it a sill and a lowrha (not sure of the spelling).
      I got this recipe today and was reading the comments so sorry for the late post.

      The grounded curry and condiments are my favourite way up till today

    • Lynette
      July 15, 2012 / 5:30 pm

      I cook my curry chicken like Taramatte, and I am Trini-African. Great taste too.

  38. November 10, 2009 / 2:40 pm

    Love your blog. Can’t wait to see what you write about. Go for it!

Leave a Reply

Your email address will not be published. Required fields are marked *