Authentic Caribbean chicken stew

    1 hour 45 min

    This is my favourite Caribbean dish which is very well seasoned (a trademark of Caribbean food) and have always enjoyed it as a child. The sauce should not be as thick as a curry and not too watery if that makes any sense. There are many varieties of this dish and is always best served with rice and peas and West Indian pepper sauce.


    London, England, UK
    362 people made this

    Serves: 4 

    • 1 whole chicken, cut into pieces
    • For seasoning the chicken
    • 1 teaspoon curry powder
    • 1 teaspoon all purpose seasoning
    • 1 teaspoon dried thyme (could you fresh if you want)
    • 1 teaspoon dried parsley (optional)
    • 1 teaspoon chicken seasoning
    • 1 teaspoon allspice or mixed spice
    • 1 teaspoon paprika (optional)
    • 1 pinch of nutmeg
    • salt and coarse black pepper to season
    • juice of 1 lemon
    • 2 teaspoons soy sauce (optional)
    • 3 cloves garlic, chopped or minced
    • 1 large onion, chopped
    • 1 small piece of ginger, peeled and minced
    • 1 red pepper, cut into small pieces
    • For the stew
    • 2 teaspoons oil
    • 2 teaspoons sugar
    • 2 to 3 tomatoes, cut into small pieces
    • 1 to 2 teaspoons tomato puree
    • 800ml to 1 litre of water
    • 1 piece of coconut creme block (approx 1/6 of the whole block)
    • 1 stock cube (I prefer oxo)
    • 1 Scotch bonnet chilli

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. First, cut the chicken into pieces and pierce the meat so that the seasoning can penetrate the meat.
    2. Season the chicken with the ingredients mentioned in a bowl and leave over night in the fridge.
    3. Now heat about 2 teaspoons of oil and add 2 teaspoons of sugar and let it brown. This is called the browning which gives the chicken a nice colour and flavour. Add the chicken only (do not add the seasoning from the bowl) and allow to brown for about 3-4 minutes on each side.
    4. Now add the seasoning from the bowl and cook for a further 3 minutes.
    5. Add the tomatoes and tomato puree and cook for about 3-5 minutes until the tomatoes soften.
    6. Add water, coconut block, stock cube and whole Scotch bonnet chilli.
    7. Bring to the boil and then simmer on low to medium heat for approximately 1 hour.
    8. Keep tasting the stew and adjust seasoning with salt and black pepper if needed.

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    Reviews in English (34)


    Altered ingredient amounts. Used tin of chopped tomatoes instead of fresh, 2/3 tin of reduced fat coconut milk instead of coconut creme (used rest to cook rice) and omitted the water, adding a knorr stock pot directly to the pan. Used about 10 chicken thighs in place of whole chicken. Turned out delicious!  -  19 Jun 2011


    used chicken breasts cut up....marrinated overnight...made extra spice mix and added it to the chicken as it cooked..used coconut milk so no need to add water, yummi yummi!!!  -  13 Mar 2011


    Made it vegetarian. I used quorn chicken pieces and veg oxo for my daughters it was still lovely  -  14 Nov 2009