Entree: Bahamas – Bahamian Curry Chicken (Island-style curried chicken stewed with vegetables and warming Caribbean spices)

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 25 min

Cook 40 min

Additional 10 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.

- 2.5 lb (1.1 kg) bone-in chicken pieces, skin-on (about 6–8 pieces)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) butter
- 2 tbsp (30 ml) curry powder, preferably Caribbean-style
- 1 tsp (5 ml) Worcestershire sauce or browning sauce (optional)
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 3 cloves garlic, minced
- 3 scallions (green onions), chopped
- 1 scotch bonnet or habanero pepper, whole or slit (optional for heat)
- 2 medium potatoes, approx. 12 oz (340 g), peeled and cut into 1-inch (2.5 cm) cubes
- 2 medium carrots, approx. 8 oz (225 g), peeled and sliced
- 1 red bell pepper, seeded and sliced
- 4 sprigs fresh thyme or 1 tsp (5 ml) dried thyme
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) tomato paste (optional, for color)
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (15 ml) lemon or lime juice (optional)
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Show original ingredient measurements

- 2.5 lb (1.1 kg) bone-in chicken pieces, skin-on (about 6–8 pieces)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) butter
- 2 tbsp (30 ml) curry powder, preferably Caribbean-style
- 1 tsp (5 ml) Worcestershire sauce or browning sauce (optional)
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 3 scallions (green onions), chopped
- 1 scotch bonnet or habanero pepper, whole or slit (optional for heat)
- 2 medium potatoes, approx. 12 oz (340 g), peeled and cut into 1-inch (2.5 cm) cubes
- 2 medium carrots, approx. 8 oz (225 g), peeled and sliced
- 1 red bell pepper, seeded and sliced
- 4 sprigs fresh thyme or 1 tsp (5 ml) dried thyme
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) tomato paste (optional, for color)
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (15 ml) lemon or lime juice (optional)
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the chicken with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) black pepper. In a large bowl, toss chicken with 1 tbsp (15 ml) of the curry powder until evenly coated; let rest 10 minutes.
2. Heat vegetable oil and butter in a large heavy pot over medium-high heat. Brown the chicken pieces in batches until golden on all sides, about 4–5 minutes per side. Transfer browned chicken to a plate.
3. Reduce heat to medium. Add sliced onion and cook until softened, about 5 minutes. Stir in garlic, scallions, remaining 1 tbsp (15 ml) curry powder, and thyme; cook 1 minute until fragrant.
4. If using, add Worcestershire/browning and tomato paste; stir to combine. Return chicken to the pot and add potatoes, carrots, bell pepper, scotch bonnet (keep whole for milder heat), and chicken stock. Bring to a simmer.
5. Cover, reduce heat to low, and simmer gently until chicken is cooked through and vegetables are tender, about 25–30 minutes. Uncover in the last 10 minutes to thicken the sauce if needed; mash a few potato pieces to help thicken.
6. Taste and adjust seasoning with additional salt, pepper, and lemon or lime juice if desired. Remove whole scotch bonnet before serving if left whole.
7. Garnish with chopped parsley or cilantro and serve hot over steamed rice or with bread.

1. Season the chicken with 1 tsp salt and 1/2 tsp black pepper. In a large bowl, toss chicken with 1 tbsp of the curry powder until evenly coated; let rest 10 minutes.
2. Heat vegetable oil and butter in a large heavy pot over medium-high heat. Brown the chicken pieces in batches until golden on all sides, about 4–5 minutes per side. Transfer browned chicken to a plate.
3. Reduce heat to medium. Add sliced onion and cook until softened, about 5 minutes. Stir in garlic, scallions, remaining 1 tbsp curry powder, and thyme; cook 1 minute until fragrant.
4. If using, add Worcestershire/browning and tomato paste; stir to combine. Return chicken to the pot and add potatoes, carrots, bell pepper, scotch bonnet (keep whole for milder heat), and chicken stock. Bring to a simmer.
5. Cover, reduce heat to low, and simmer gently until chicken is cooked through and vegetables are tender, about 25–30 minutes. Uncover in the last 10 minutes to thicken the sauce if needed; mash a few potato pieces to help thicken.
6. Taste and adjust seasoning with additional salt, pepper, and lemon or lime juice if desired. Remove whole scotch bonnet before serving if left whole.
7. Garnish with chopped parsley or cilantro and serve hot over steamed rice or with bread.