West Indian Curried Chicken Recipe

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Most Helpful Positive Review

Sep 12, 2006

Good flavour, was a nice meal with rice and peas. I would suggest adding water as it cooked. I tried this and it kept the chicken tender and prevented the dish from being to dry.

—Lisa H

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Most Helpful Critical Review

Jan 31, 2007

I don't want to criticize, but 2 tablespoons of salt is a gross amount.1/2 teaspoon at most should suffice.

—rupee24

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94 Ratings

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Jul 20, 2007

ai'm editing my original review. i now use only 2 teaspoons of salt, add a couple of springs of fresh thyme,and sometimes up the curry powder (if I don't have the hot Jamaican curry powder). A great recipe...my West Indian in-laws love it.

—mjh

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Jan 11, 2007

This recipe was really good. Easy to make and very flavorful. I didn't have the special kind of curry listed, so I used regular and just cut back the amount to about 2 Tbsp. I added Paprika, black pepper, and a pinch of Cardamom. When I added the water I also added a 1//4 C of white wine. Family loved it!

—LEEANNEK

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Sep 20, 2007

YUM! But instead of browning the chicken, I put everything in a large pot and let it simmer for about two hours. I used crushed red pepper instead of hot pepper sauce. I also threw in some lentils as an afterthought. The potatoes cooked down and the chicken absorbed the curry flavor. DElicious! My husband, who is not a big curry fan, thought it was fantastic!

—JStar

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Aug 15, 2007

I made this for my family yesterday. I used regular curry and about 2 tbsps less than the recipe called for and only 2 tsps of salt. It turned out awesome! I served it over plain white rice and it was very filling. We ate it up! No more buying ready made mixes for me. Thank you!

—KELLY in Sweden

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May 03, 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

—pslgodfather

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Jan 24, 2011

This recipe is so simple and oh so good! My husband loved it! Just as good as anything I've had in any restaurant (even though it made my house smell like curry for a day)! I've been wanting to make curried chicken forever and the fact that I can do it so simply now blows my mind! The other great thing is that you only have to use one spice which you can find in any store. I'm not even sure the curry powder I used was the best quality and the taste was still awesome! I used sliced pieces of chicken breast and browned in two batches. I also forgot the garlic and only used two small potatoes. Next time I'm going to add in some diced carrot and more potato for extra veggies! I also added a little flour after I poured in the water to ensure the sauce got thick since I didn't know if the potatoes would produce enough starch. I paired this with brown rice and it made for a nice healthy meal. FYI...I see that some reviews say it was too salty. I didn't use the salt amount from the recipe but instead just sprinkled a little all purpose seasoning on each piece of chicken and that was it. I can see how if I had added 2 tablespoons of salt it would have been way too much.

—dmarielaurel

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Nutrition

Calories
574 kcal
29%

Carbohydrates
36.6 g
12%

Cholesterol
128 mg
43%

Fat
31.4 g
48%

Fiber
5.5 g
22%

Protein
36.1 g
72%

Sodium
1908 mg
76%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

West Indian Curried Chicken

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 574
Calories from Fat: 282

% Daily Value *
Total Fat 31.4g 48 %
Saturated Fat 8.3g 41 %
Cholesterol 128mg 43 %
Sodium 1908mg 76 %
Potassium 1185mg 33 %
Total Carbohydrates 36.6g 12 %
Dietary Fiber 5.5g 22 %
Protein 36.1g 72 %
Sugars 2.4g
Vitamin A 6 %
Vitamin C 71 %
Calcium 8 %
Iron 40 %
** Thiamin 18 %
Niacin 158 %
Vitamin B6 77 %
Magnesium 31 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.