There are countless ways to make curry across the Caribbean and the West Indies, but this is our way. Whether you call it Chicken Curry or Curry Chicken, save this recipe! You'll want to close every bedroom door in the house, and be ready for your neighbors to ring the doorbell asking for a plate—the aroma is that good.

I cook this as a first-generation American whose family comes from Guyana. My mother taught me, and it’s a tradition we plan to pass down to our kids, keeping this flavor alive for future generations.

The real secret to this dish? Good vibes. Yell out: "Hey Alexa, Hey Google! Play some reggae or soca music, max volume!" We personally love the track "Good Spirits" by Full Blown. If you ain’t dancing, or as we say, "buss a whine," you ain't cooking this curry right. That's where the love and good vibes truly come into the dish!

Welcome to the WIPS family! We're all about authentic Caribbean flavors with heat, and we love sharing them with your family. This recipe is built around the crucial technique of "sautéing the curry powder," known to us as "bounjay," which is the key to creating that deep, rich, irresistible curry flavor.

🇧🇧 🇬🇾 🇯🇲 🇹🇹 🇰🇳 🇱🇨 🇻🇨 🇦🇬 🇧🇸 🇨🇺 🇩🇲 🇩🇴 🇬🇩 🇭🇹 🇦🇼 🇧🇶 🇻🇬 🇰🇾 🇨🇼 🇬🇵 🇲🇶 🇲🇸 🇵🇷 🇸🇽 🇹🇨 🇻🇮 🇧🇿 🇨🇴 🇨🇷 🇵🇦

Ingredients

Chicken: 2.5 - 3 lbs chicken (thighs, drumsticks, or a mix), chopped into small, manageable pieces (we are using bone in, you can also make it with boneless chicken)

Vegetables:

• 3 medium potatoes, peeled and cut into 1-inch chunks
• 1 whole yellow onion, thinly sliced or diced
• 4-5 cloves garlic, minced
• 1/4 cup chopped green onions (for garnish and cooking)

Seasoning & Spices:

• 3-4 tbsp Green Seasoning (homemade or store-bought)
• 3 tbsp Curry Powder 
• 1 tsp Turmeric powder
• 1 tsp Garam Masala
• 6-8 curry leaves (optional, use it if you have it)
• Salt and black pepper to taste

Liquids & Oil:

• 2 tbsp Olive Oil (or other neutral cooking oil)
• 1-1.5 cups water or chicken broth

Heat:

• 1-2 tsp WIPS Yellow Scotch Bonnet Pepper Sauce (adjust to your heat preference)

Instructions

1. Prep the Chicken and Potatoes

• Chop and Wash Chicken: Big time debate, we wash our chicken with lime wedges, salt or white vinegar. Before you come from us in the comments, just respect the culture. Chop the chicken into your desired pieces. Rinse clean and drain well.
• Wash Potatoes: Peel and chop the potatoes. Wash the potatoes under cold water to remove starch, then set aside.
• Season Chicken: For best results, season the chicken overnight. You can always cook with ingredients on the same day.
  
  In a large bowl, season the washed chicken with Green Seasoning, 1 tsp of Garam Masala, 1 tsp Turmeric, and salt and black pepper to taste. Mix well and set aside to marinate for at least 30 minutes (or overnight in the fridge for the best flavor. We typically add 2 teaspoons of WIPS Red Scotch Bonnet Pepper Sauce to bring out the flavors).

2. 'Bounjay' the Curry Paste (Cook the Curry)

• In a large Dutch oven/ Stainless steel pot/ pan/ wok / Carahee, heat olive oil over medium-high heat.
• Add the sliced yellow onion and sauté until soft and translucent, about 5 minutes.
• Stir in the minced garlic and the curry leaves. Cook for 1 minute until fragrant.
• Lower the heat slightly and add the Curry Powder (about 3 tbsp). Pour in a splash of water (about 1-2 tablespoons) and stir continuously for 2-3 minutes. This step, called 'bounjay', is crucial: it cooks the raw spice flavor out of the curry powder and creates a rich, flavorful base.

3. Cook the Chicken

• Add the seasoned chicken to the pot. Stir well to coat the chicken completely with the curry mixture.
• Cover the pot and let the chicken cook in its own juices for about 10-15 minutes, stirring occasionally. The chicken will release water and turn a beautiful yellow-brown color.

4. Add Potatoes and Simmer

• Add the washed, chopped potatoes and stir them into the chicken and curry.
• Pour in the water (1 .5 Cups) until the chicken and potatoes are mostly covered. Bring the pot to a boil. 
• Go make yourself a WIPS Spicy Margarita while you wait.
• Add the WIPS Yellow Scotch Bonnet Pepper Sauce (Adjust to achieve your preferred flavor and heat (we typically incorporate 2 teaspoons) and mix it in.
• Reduce the heat to low, cover the pot, and let it simmer for 45 minutes, or until the potatoes are fork-tender and the chicken is fully cooked. Stir gently every 10-15 minutes.

5. Finish and Serve

• Taste the gravy and adjust salt and pepper if needed. If the gravy is too thin, remove the lid and let it simmer uncovered for a few minutes to reduce. 
• Garnish with chopped green onions.
• Serve hot with white Jasmine cooked rice, roti, or dhal puri.