Caribbean🥩 Meat

Curry Stewed Chicken with Potato

Name: Curry Stewed Chicken with Potato
Total time: 3 h 10 min
Cuisine: Caribbean
Ingredients: 3½ lb chicken; ~2 tsp salt; ~½ tsp black pepper; ~3 tbsp Caribbean green seasoning; ~2 tomato; ~2 onion; ~3 tbsp curry powder; ~1 Scotch bonnet pepper; 5 large potatoes; 1½ tbsp olive oil; 1½ tbsp brown sugar; 3 cups water; ~2 tbsp ginger; ~¼ cups bee leaf; ~2 tbsp parsley

⏱ 190 min

A traditional Caribbean curry stew featuring seasoned chicken caramelized in brown sugar and simmered with potatoes. The chicken is marinated with Caribbean green seasoning, curry powder, and tomato, then slow-cooked to create a rich, flavorful gravy. A classic comfort dish with deep historical roots in Trinidad and Tobago cuisine.

Adapted from a video by caribbeanpot

Curry Stewed Chicken With Potato | CaribbeanPot.com

Watch on YouTube

Ingredients

chickenlegs with back attached, skin and fat removed, cut into serving-sized pieces3½ lb
salt~2 tspest.
black pepper~½ tspest.
Caribbean green seasoning~3 tbspest.
tomatodiced~2est.
onion~2est.
curry powder~3 tbspest.
Scotch bonnet pepper~1est.
large potatoescut into large pieces5

Steps

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1
Trim the chicken of skin and excess fat, then cut into serving-sized pieces. Combine salt, black pepper, Caribbean green seasoning, diced tomato, onion, curry powder, and Scotch bonnet pepper in a bowl. Add the chicken and toss to coat evenly. Refrigerate for at least 2 hours to marinate.
2
Cut the potatoes into large pieces and place in water to prevent discoloration.
3
Heat olive oil and brown sugar in a heavy pot over medium-high heat. Stir occasionally to help the sugar melt evenly. Once it reaches a deep amber color and becomes frothy, it is ready for the chicken.
4
Carefully add the marinated chicken and all its marinade to the caramelized sugar. Stir well to coat all the pieces evenly with the caramel color.
5
Cover the pot with the lid slightly ajar and reduce heat to medium-high. Cook for about 5 to 6 minutes to intensify the flavors.
6
Increase the heat to burn off the excess liquid released by the chicken, which deepens the color and flavor. Add grated ginger.
7
Continue cooking for 3 to 4 minutes until the liquid is completely reduced. Add the drained potatoes and stir gently to coat them with the sauce.
8
Pour in the water and stir. Cover the pot with the lid slightly ajar and bring to a boil. Reduce heat to medium-low and maintain a gentle rolling boil for about 20 minutes, until the chicken is fully cooked and potatoes are tender and starting to break apart.
9
Taste the stew and adjust salt to your preference. If you prefer a thicker gravy, use the back of a spoon to gently crush some of the potatoes to thicken the sauce.
10
Turn off the heat and stir in chopped parsley for a fresh herbal finish. Serve hot as a complete meal.

Curry Stewed Chicken with Potato

Ingredients

Steps

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