Name: Traditional Antiguan Curried Chicken from Antigua and Barbuda
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: Antigua and Barbuda
Ingredients: 2 pounds chicken pieces (bone-in, skin-on, cut into 1-inch chunks); 2 tablespoons vegetable oil; 1 large yellow onion, finely chopped; 4 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1 Scotch bonnet pepper, whole (or 1/2 for milder heat, pierced with a knife); 2 tablespoons curry powder (mild or medium, preferably a West Indian blend); 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1/2 teaspoon dried thyme; 2 large potatoes, peeled and cut into 1-inch cubes; 1 cup chicken broth or water; 1/2 cup coconut milk (optional, for creaminess); 1 tablespoon tomato paste; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 2 tablespoons fresh cilantro or parsley, chopped (for garnish); 1 lime, cut into wedges (for serving)

Antiguan Curried Chicken Antigua and Barbuda

Tender chicken pieces cooked in a rich, spiced curry sauce with potatoes.

Antigua and Barbuda curry

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