Entree: Barbados – Southern Culinary Region – Bajan Chicken Curry (Barbadian-style curried chicken stewed with island spices and potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 lb (907 g) bone-in chicken pieces (about 6 pieces)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) Barbadian green seasoning or homemade herb paste
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 ml) Bajan or Madras curry powder
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground cumin
- 1 tbsp (12 g) brown sugar
- 2 medium potatoes, peeled and cubed, approx. 12 oz (340 g)
- 1 Scotch bonnet pepper, left whole or pierced for mild heat (optional)
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) lime juice
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro for garnish (optional)

Instructions

1. Heat the oil in a large heavy pot over medium heat. Add the chicken pieces and brown on all sides in batches, about 6–8 minutes per batch; remove and set aside.
2. Add the onion to the pot and sauté until soft and translucent, 5–6 minutes. Stir in the garlic, green seasoning, curry powder, turmeric, cumin, and brown sugar; cook 1–2 minutes to bloom the spices.
3. Return the chicken to the pot, add the potatoes, thyme, pierced Scotch bonnet if using, chicken stock, and coconut milk. Bring to a gentle simmer, scraping up any browned bits from the bottom.
4. Cover partially and simmer over low heat for 30–35 minutes, or until the chicken is cooked through and potatoes are tender. Stir occasionally and adjust liquid with a splash of water or stock if necessary.
5. Remove the Scotch bonnet and thyme sprigs. Stir in lime juice, season with salt and pepper, garnish with cilantro if desired, and serve hot with rice or bread.