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Curry Chicken

Caribbean: Jamaican

This recipe is important to our family because, we are of West Indian, and North Indian descent. This recipe includes native spices from both of our cultures. I'm not sure that there is a story behind this dish. This meal is served mainly for Sunday dinners as well as on special occasions. I remember as a little girl, my mom, who was very active in the church would season the chicken from the Saturday night, and the spices would fill the whole house. Then early Sunday morning she would cook the curried chicken and we would be so tempted to steal a piece of chicken before we left for Sunday School. Almost every Sunday my mom would invite someone over from church and we would enjoy this delicious dish, along with other native Jamaican dishes.


3 lbs chicken breast (boneless, skinless)
1/2 cup curry powder (hot, mild or regular)
1 stalk green onion
1 medium onion
1 tsp. thyme
salt & pepper to taste
1 tsp. Jamaican pimento (optional)
1 tbls. cooking oil


Clean the chicken well, and cut into nice size pieces. Add all of the spices to the chicken and marinate for no less than 3 hours. Brown the chicken slightly, while leaving some of the spices in the bowl. Add water to the bowl then pour into the pot. Make sure there is enough water in the bottom of the pot for the chicken to simmer in. Cook on medium heat until the liquid starts to thicken and becomes like a gravy. Make sure the chicken is well cooked (no hint of pink).
Serve with rice and a green vegtable and enjoy.

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