Entree: Barbados – Northern Culinary Region – Bajan Chicken Curry (A Barbadian-style curried chicken stew made with island curry powder, green seasoning, and coconut milk)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 30 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 bone-in chicken thighs, approx. 5 oz (140 g) each
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (14 g) Bajan curry powder
- 1 tsp (5 g) ground turmeric
- 1 large yellow onion, finely chopped, about 8 oz (225 g)
- 3 garlic cloves, minced (about 0.5 oz (15 g))
- 3 scallions (green onions), chopped (about 2 oz (60 g))
- 1 Scotch bonnet pepper, minced (seeded if desired)
- 1 tbsp (3 g) fresh thyme leaves (or 1 tsp (5 ml) dried)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 10 oz (285 g)
- 1 tbsp (12 g) brown sugar (optional)
- 2 tsp (10 ml) lime juice
- Salt
- Freshly ground black pepper
- Chopped cilantro or fresh parsley for garnish (optional)

Show original ingredient measurements

- 8 bone-in chicken thighs, approx. 5 oz (140 g) each
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (14 g) Bajan curry powder
- 1 tsp (5 g) ground turmeric
- 1 large yellow onion, finely chopped, about 8 oz (225 g)
- 3 garlic cloves, minced (about 0.5 oz / 15 g)
- 3 scallions (green onions), chopped (about 2 oz / 60 g)
- 1 Scotch bonnet pepper, minced (seeded if desired)
- 1 tbsp (3 g) fresh thyme leaves (or 1 tsp dried)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 10 oz (285 g)
- 1 tbsp (12 g) brown sugar (optional)
- 2 tsp (10 ml) lime juice
- Salt
- Freshly ground black pepper
- Chopped cilantro or fresh parsley for garnish (optional)

Instructions

1. Combine the chicken, 1 tbsp (15 ml) oil, 1 tbsp (7 g) curry powder, turmeric, half the chopped scallions, half the minced garlic, thyme, and a pinch of salt; marinate for 30 minutes to overnight. Heat the remaining 2 tbsp (30 ml) oil in a heavy-bottomed pot over medium-high heat and brown the chicken on both sides, 6–8 minutes per side, then remove and set aside. Reduce heat to medium, add the onion, remaining garlic and scallions, Scotch bonnet, and tomato paste; sauté until softened and fragrant, about 4–6 minutes, then stir in the remaining 1 tbsp (7 g) curry powder and cook 1 minute to bloom the spices.
2. Return the chicken to the pot, add the coconut milk, chicken stock, potatoes, brown sugar if using, and lime juice; bring to a simmer, cover, and cook until chicken is cooked through and potatoes are tender, 30–40 minutes. Adjust seasoning with salt and pepper (remember the marinade may have salt); if the sauce is thin, remove the lid and simmer a few minutes to reduce. Garnish with chopped cilantro or parsley and serve hot with white rice, fried plantains, or bread.