Sheryl Muir


As a Jamaican I enjoy and love meals with flavours, natural spices and also juicy to the bone. This dish is absolutely that kind, you just cannot have enough and it is juicy to the bone with tonnes of flavour. It has been a while since I've prepared curry chicken, but to save time I purchased chicken that is already cut in small pieces and has less fat and skin to remove (which gives me very little to do). What also makes cooking much easier for me is that I've prepared this natural sauce (with no artificial or chemically enhance preservatives and no salt) waiting and ready use.

★★★★★ 1 vote
4 persons
15 Min
30 Min
Stove Top


1 lb
chicken parts
2 c
coconut milk
2 Tbsp
vanillated curry sauce (vanilla beans, natural vanilla extract, scotch bonnet peppers, onion, thyme, escallion, garlic, ginger, pimento seeds, curry powder, honey, molasses, vinegar)


1After removal of skin and fat from chicken (ensure chicken is cut in small pieces, this allows the natural seasonings to soak easily). Place chicken in a zip lock bag and pour curry sauce on. Close the bag and rub continuously, this process avoid hands and fingers to be stained with the curry. Marinate for a few minutes.
2Pour coconut milk in pan allow to cook (you can flavour the coconut milk with additional spices or vegetables that are not in your sauce for eg: carrots, tomatoes and sweet peppers) IF NOT just add pinch of salt to your coconut milk, then add your chicken, allow to cook for at 15 mins, stir continuosly.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Caribbean
Other Tags: Quick & Easy, For Kids, Healthy