Reviewed: Dec. 4, 2009

I love this recipe! The only change I made was throwing everything into a slow cooker after I browned the chicken and let it cook on medium for a few hours stirring sporatically. It was wonderfully spicy! The chicken literally fell off the bones! Will DEFINITELY make again!!!

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adrienne

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Reviewed: Sep. 5, 2009

Really fantastic, this recipe is simple and VERY satisfying! As with any recipe, adjust the salt to your own taste. Regular curry is just fine. For a little color, add peas or frozen chopped broccoli....yummy!

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OSuzyQ

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Reviewed: Jun. 15, 2009

I love Curry Chicken & from all the recipes on this site, THIS IS THE BEST RECIPE. For an extra kick, I use GRACE Hot Pepper Sauce & it's wonderful. Thanks.

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LaGordita

Cooking Level: Expert

Living In: Bronx, New York, USA

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Reviewed: Apr. 26, 2009

I made this dish using island spice jamaican curry. As this was pretty much a small guidline recipe for curry chicken I added some extra spices. I added a half can of chopped pinneaple at the end and some juice, tblspoon thyme, an extra clove of garlic, brought the salt contant down to a pinch, and added a full green pepper, and used half of a red and white onion. I made some rice with a can of mixed beans to put the curry over. this dish ended up being wonderful. thank you

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pslgodfather

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Reviewed: Feb. 19, 2009

Very bland.

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Katie

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Reviewed: Jan. 3, 2009

This was very tasty, easy and quick to make. I used Tropical sun Jamaican curry and a home made yellow pepper sauce a friend sent to me from the Barbados. Only used 2 teaspoons of salt. Everyone enjoyed the meal so much, I am going to make some more tomorrow. Even the potatoes were nice.

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April

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Reviewed: Oct. 9, 2008

Very delicious. However I did find that there were a little too many potatoes for me. Next time I will use a little less potatoes. Otherwise very tasty!

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Mom to Lumpy & Stinkus

Cooking Level: Expert

Home Town: Vineland, New Jersey, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 26, 2008

This was an okay starter recipe. My aunt used beside curry, garlic and black pepper to seasoned the chicken. And she let it sit in the curry for a while. She also added some pumpkin, yucca and some other starchy veggie I can't remember along with carrots and celery, . It was almost a stew of a sort, served over black eye peas and rice (cooked in fresh coconut milk). Yum, yum!

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Ethlyn's Daughter

Cooking Level: Expert

Living In: Bronx, New York, USA

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Reviewed: Jun. 24, 2008

This is really tasty and easy. It has become one of my staple recipes

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StephyG

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Reviewed: May 12, 2008

I enjoyed this meal a lot. It's not the best curry I ever had but it still tasted well. I adjusted the amounts of curry powder to suit my tastes and served it over white rice with green beans.

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Tamaraluvsfood

Cooking Level: Intermediate

Home Town: Miramar, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Apr. 30, 2008

This was delicious I did use Grace Curry seasoning and next time I will use the Grace hot Curry seasoning.

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Ashley

Cooking Level: Intermediate

Home Town: Gwynn Oak, Maryland, USA

Living In: Windsor Mill, Maryland, USA

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Reviewed: Mar. 16, 2008

Tastes just like my dad's Jamaican curry chicken! I add just a bit more salt when I make it.

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Dani

Cooking Level: Beginning

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Reviewed: Feb. 21, 2008

So good! I'm a stay at home dad and this recipe made me look like I knew what I was doing. It was super easy to prepare, made the house smell fantastic and tasted oh so good. It was even easy to clean up after. I'll make this again for sure!

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Patrick

Cooking Level: Beginning

Home Town: Mankato, Minnesota, USA

Living In: Winona, Minnesota, USA

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Reviewed: Feb. 14, 2008

This just didn't do it for us , too bland but perhaps wortha second shot with more seasonings.

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 4, 2008

Great recipe. I added corn starch to thicken the sauce. Also, I didn't have potatoes, so used sweet potatoes instead -- wonderful and easy to make.

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MONIQUE9701

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Reviewed: Jan. 22, 2008

Very easy to make. I used regular curry, rather then Jamaican curry. I also add some jerk seasoning and cayenne pepper for a bit of a kick! Ummm Ummm, good ;)

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queenshebais

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2008

i just moved out on my own, and this is one of the first recipes i tried that worked! thank you so much for the easy directions!

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MSantiano

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Reviewed: Nov. 19, 2007

Hmmm...I'm wondering if the curry powder I used was the culprit (Cool Runnings Jamaican Style Curry Powder), because I found this recipe to be very bland. I know West Indian spice, and this lacked a certain flavour that I can't put my finger on. I'll try it again with another powder and see how it turns out.

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silverbullet71

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Reviewed: Nov. 15, 2007

This was bursting with flavor! Granted, I wouldn't know authentic or not, just know this was yummy on my tummy. I used masaman curry, upped the curry amount and garlic, plus added fresh-ground black pepper.

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Mary Jane

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 11, 2007

Great recipe but, be careful of salt. I used only 2 teaspoons because 2 tablespoons seem like quite a bit. I also used 2 scotch bonnet peppers. I like my curry spicey! Placed this over white rice add some steamed cabbage with some fried plantains, now you have a real West Indian meal!

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