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Chicken Curry

September 30, 2013

” I hope that’s my house.”

When my boyfriend came home I had prepared a beautiful chicken dinner which he had smelled from the hallway outside the house.  I was delighted that I got the aroma I wanted.  I had smelled this smell many times at my king cousin’s home.  Although it is a curry this food is influenced by East African and Caribbean flavours.  My partner really enjoyed his meal, served with well seasoned rice this is definitely a winner.  I used the leftover chicken from a chicken roast I cooked the night before.

This recipe was adapted from Levi Roots’ Reggae Reggae Cookbook, (Collins, 2008).

Chicken Curry


Chicken meat (chopped), lemon juice, 1 tsp salt, 1 Maggie cube, 3 tbsps liquid Maggie seasoning, 1 tsp black pepper, 3 tbsps curry powder, 3 tsps hot pepper sauce, 1 onion (finely chopped), 2 spring onions (chopped), 1 scotch bonnet chilli (chopped and seeds included), 1 red and green pepper (chopped and deseeded), 1 tbsp dried thyme, 1 tbsp vegetable oil.


1. Mix all of the ingredients in a large bowl.
2. Cover and leave to marinate for a few hours, from morning until evening.
3. Heat the oil in a saucepan and add the marinated chicken and vegetables.
4. After 10 minutes add 300ml cold water.
5. Cover and cook for 30 minutes.
6. Season to taste and serve with some rice and salad.


From → Main Meals

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