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Curry Chicken

Caribbean Sunshine “Curry Chicken”


  • ¼ cup Canola Oil or Vegetable Oil.
  • 1 Whole Chicken cut up or the equivalent of your preferred precut Chicken parts.
  • 2 Medium Sized Irish Potatoes cut into one inch pieces.
  • 1 Small Onion diced.
  • 5 ounces Caribbean Sunshine Curry Marinade.
  • ½ Cup Water.
  • 1 Tablespoon Caribbean Sunshine Scotch Bonnet Pepper Sauce (optional).


  • Place cleaned and dry Chicken parts in a bowl.
  • Season Chicken thoroughly with Caribbean Sunshine Curry Marinade and place in a sealed container in refrigerator for at least two hours, overnight if possible.

Cooking Instructions: 

  • Heat oil in a large Frying Pan. Brown Chicken until it has a nice color and texture.
  • Remove Chicken and set aside.
  • Drain any oil in excess of 2-3 tablespoons.
  • Add Diced Onion to the Frying Pan and sauté for about 2-3 minutes.
  • Return the Chicken to the Frying Pan along with any remaining Curry Marinade, the Potatoes, and ½ Cup of Water (add more water if necessary).
  • Simmer on medium for 30 minutes or until the Chicken is properly cooked.

Serving Suggestions: 

Serve with White Rice or Rice and Peas. Sprinkle food with Caribbean Sunshine Scotch Bonnet Pepper Sauce for an even more incredible flavor. Enjoy!

Options: The combination of Caribbean Sunshine Curry Powder and Caribbean Sunshine All Purpose Seasoning can be used as a substitute for the Caribbean Sunshine Curry Marinade.

Caribbean Sunshine Related Products: 

Curry Chicken

Serves 4-6 People. 

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