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“A rich, old-style curry full of island spice and home-cooked warmth.”
6
servings33
minutes40
minutesThis West Indian curry is one that’s close to my heart — I made it with a good friend of mine who really knows her way around a proper curry pot. She’s been cooking curries for years, and she was kind enough to teach me her method, step by step. It’s rich, fragrant, and full of those deep, familiar island flavors — the kind that fill your kitchen long before the first bite. Whether you make it with chicken or lamb, this is real home-style curry, the way it’s been done for generations — slow, simple, and full of love.
Note: The ingredients and method below are for one curry — either the chicken or the lamb. If you’re making both meats, prepare the curry paste and cook each one separately using the same recipe and amounts.
Ingredients
2-3 lbs whole chicken (cut up)
2-3 lbs lamb(bone in)
1/2 head garlic
1 medium onion
1 tbs coriander seed
1 chili pepper
2 tbs west indian curry powder (like chief, turban brand, Kala Brand Madras, Cariherb
4/5 tbsp coconut oil
- To Season the chicken
4/5 flavor peppers (diced finely)
2 tbs shadow beni (coriander)
2 tsp cumin
3 tsp salt
Directions
- Marinate the Chicken:
Rinse and pat dry the chicken. Season with flavor peppers, coriander, cumin and salt. Mix well and let sit for at least 30 minutes (or up to overnight in the fridge). - Mix the curry powder with water to make a paste. For 2 tablespoons of curry powder, you want just enough water to make a loose paste, not too thick or runny. This helps the curry “burn” evenly without scorching or separating too fast in the oil.
Here’s the sweet spot:
👉 Add ¼ cup (4 tablespoons) of water to 2 tablespoons of curry powder.
That gives you a smooth, pourable paste — thick enough to coat your spoon but fluid enough to spread evenly in the oil. - Add 4–5 tablespoons of coconut oil to a hot heavy iron pot (Dutch pot, karahi, or cast-iron Dutch oven). The steady, even heat of iron is perfect for burning the curry and browning the chicken evenly. Tip: warm the pot gradually before adding the oil to avoid warping. Once the oil is sizzling, add the onion and chili pepper and stir until the onion turns translucent but not browned. Add the garlic and continue stirring for a few minutes until fragrant.
- Pour the curry paste into the hot oil and stir constantly for 2–3 minute until it darkens and starts to stick slightly to the pot — this step is called burning the curry (it’s really to bloom the spices, not to burn them).
- Add the Chicken:
Add the seasoned chicken to the pot and stir to coat every piece in the curry paste.
Let it cook uncovered for 10–15 minutes, stirring occasionally. Then add lid to pot.
The chicken will release its own juices — let that liquid cook down until it’s mostly gone and the oil begins to separate again. That’s where the flavor develops. - Simmer and Finish:
Cover and simmer on low for 25–30 minutes, until the chicken is tender and the sauce is thickened to a smooth gravy.
Stir occasionally and add a splash of water if it starts to dry down too much. - Taste and Adjust:
Check for salt and heat.
Many old cooks finish with a few fresh thyme leaves or a dash of green seasoning at the end for aroma.
Recipe Video
Notes
- To Serve
Serve with:
White rice or buss-up-shut (paratha roti)
A side of cucumber chutney or mango kuchela
Maybe a little boiled plantain or dhal if you want the full Sunday feel - Tips from the Old Hands
Always use bone-in chicken. and lamb The bones add depth to the sauce.
About Me
A Life Designed With Intention
Welcome to Eat.Live.Design — for women who want their home, food, and lifestyle to reflect who they are and how they want to feel.
Here you’ll find nourishing recipes, timeless home inspiration, and simple habits that bring ease, clarity, and meaning to your everyday.
Hi, I’m Bev — passionate cook, home renovator, and believer in everyday elegance.
I’m glad you’re here.
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