top of page



  • 3 pound chicken cut into bit-sizes

  • 6 tablespoon of curry powder

  • 6 stalk scallion, chopped

  • 5 cloves garlic, crushed

  • 1 scotch bonnet pepper or habanero pepper chopped ( adjust to taste)

  • 1/2 of medium onion , chopped

  • 1/2 cup diced carrots

  • 3 tablespoon of vegetable Oil

  • 1 cup water

  • 2 teaspoon(s) cornstarch

Curried Chicken Directions

  1. Season bite-size chicken with chopped scallion, onion, garlic, chopped scotch bonnet pepper and 6 Tablespoon of iriejam curry seasoning.  Cover and allow to marinate in the refrigerator for about 2 hour or overnight.

  2. Heat Vegetable Oil in a heavy skillet, Add the seasoned chicken and cook stirring for about 10-12 minutes.

  3. Pour in 1 cups hot water, stir then cover and allow to cook for about 30-40 minutes.

  4. Dissolve cornstarch in 1/4 cup water and add to the curried chicken with the diced carrot,stir well and allow it to simmer for 4-5 minutes.

       Serve over  cooked white rice.

bottom of page