Jamaican Curry Chicken Recipe
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Jamaican Brown stew chicken

Jamaican stewed chicken

Brown stew chicken is a popular dinner dish in Jamaica. The biggest misconception is that some people (who live outside of Jamaica) are calling fricassee chicken brown stew chicken. They are different; totally two different dishes. Jamaican curry chicken recipe


2 lbs.. chicken, skinned and any visible fat removed, cut into serving size washed/drained

1 tsp. black pepper

1 tsp. Chinese soy sauce

1 1/2 tsp. paprika

1 tsp. dried basil leaves

1 tsp. Worcestershire sauce

11/2 tsp. food browning, or caramelized the sugar

2 slices onion

2 slices hot pepper

Piece of fresh thyme or 1/2 tsp. dried thyme leaves

1 clove garlic, crushed

1 tbsp. coconut oil

2 cups water

Salt to taste

2 tbsp. ketchup (optional, but enhances the taste)



In a bowl season the chicken with all the ingredients, except sugar (if using) and oil. Cover chicken and marinate for 30 minutes in the refrigerator.


Put a Dutch pot on high heat. Add the oil, if using sugar, caramelized the sugar: put the sugar into the hot oil, stir while the sugar dissolves. Put the seasoned chicken in the pot before the sugar completely dissolves. Gently stir the chicken, cover the pot and cook the chicken. Do not add any water as yet.


When the chicken begins to fry add 1 cup of water, cover the pot and cook the chicken. When the water dissolved add one more cup, continue cooking the chicken. Adjust the taste by adding salt if needed. Add the ketchup. Cook the chicken until the  liquid thicken to gravy.


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