This is a well-trodden culinary path for yours truly. And oh, what beautiful and delicious path it is. As a result, I was overjoyed to return and savor all the aromatic and mouth-watering flavors. All it took was a few  chops of  drumsticks and thighs (skin off/bone-in) and the infusion of one of my favorite spices, curry powder.

In addition to curry powder, other pantry and fresh ingredients were included:

  • cumin
  • salt and black pepper
  • turmeric
  • paprika
  • soy sauce(splash)
  • vinegar(splash)
  • coconut oil
  • fresh thyme
  • scotch bonnet pepper
  • scallion
  • onion
  • celery

Marinated chicken overnight. Curried chicken drumsticks and thighs were braised and simmered under low to medium heat to a fork tender finish. I was ecstatic with the finished dish.



To say that was happy is an understatement; I was over the moon with my dish. And I confess, so was ‘Billy’ (well, my aromatic dish of curried goat). Knew my goat meat could handle the true spirits of Jamaica. So what did I do? I marinated same with a few splashes of Jamaican white rum.

Normally, I would add the rum while the meat is being braised; however, I decided to flavor Billy overnight. And boy, it turned out to be a great idea. Some of the other exotic spices and ingredients added were:

  • curry powder
  • cumin
  • crushed ginger, pimento, garlic
  • cracked black pepper and salt to taste

Did a quick saute of the  pieces of goat meat in order to lock in the amazing flavors. Then, roughly chopped onions, celery, scotch bonnet pepper, fresh thyme were added. Cold tap water was then poured over all ingredients.

Under low to medium heat, with lid on, goat meat simmered in a rum-flavored curry sauce to a fork tender finish. In between braising process,  liquid (water) was added along with seasoning. Served curried goat with steamed Jasmine rice and garlic broccoli.

Billy didn’t disappoint. He turned out to be fork tender and succulent. The flavors and spices were bold but not overpowering. They were such a delectable reminiscence  of Jamaica.  My palate and I were transported to a beautiful place. A place that we’ll  certainly revisit.




Though I like my feathery one  in different styles, maybe, a curried dish is my favorite. Have indulged in same a ‘mil and one’ times. Turned to my drumsticks and thighs as I often do. These parts are loaded with great flavors and can handle a little extra cooking compared to the white meat.

With a few chops to my skinless and bone-in drumsticks and thighs, my dark portions were ready to be immersed in:

  • curry powder
  • cumin
  • crushed all spices (pimento)
  • crushed garlic
  • Salt/black pepper to taste
  • pinch of jerk sauce
  • pinch of sugar for balance
  • splash of vinegar

Marinated and massaged drumsticks and thighs in these array of spices and ingredients. Then, brought them to room temperature and added them to a sturdy skillet with a drizzle of canola oil.

After sauteing chicken for  a few minutes:

  • onions
  • celery
  • ginger
  • fresh thyme
  • minced stock bonnet peppers

Water was added to cover chicken. This was allowed to simmer for under low to medium heat until chicken was fork tender and the right consistency in gravy was arrived at. With a few sprigs of scallion on top, my curried drumsticks and thighs were done.



When the middle of the work week rolls in, it brings somewhat of a relief within. Yes, I know others consider it to be an obstacle or maybe, the toughest day of the week.  For me, It’s like a tinge of liberation so to speak. Half of the ‘battle’ has been won. So, I go with the flow. And that’s what I did this afternoon.

I hopped in my kitchen and did some wild chops to my drumsticks and thighs while I sipped on a little left-over Merlot chilling in the fridge. Placed the red brew in the ice-box to garner a little more shelf-life. And boy, I was ‘over the moon’.

But anyway, I was in for a bold and delicious taste. Decided to make a curry stew from my dark meats. It didn’t take me long to season with my familiar spices of curry powder, cumin, all spices (pimento), onions, scotch bonnet pepper, ginger, garlic and of course, salt and pepper to taste.

With a little coconut oil in a sturdy skillet, I allowed my feathery pieces to simmer to a mouth-watering consistency. It was a fall from the bone type of ‘deal’. Served up my curried chicken (bone-in) with a fluffy Jasmine rice, garlic and lemon flavored asparagus and broccoli, a sweet serving of fried plantain and of course nature’s butter (avocado).

All ingredients married quite well. It was a spicy, a hint of sweet, bold and delectable affair. Oh, I love Hump days! Happy Hump day everyone!


When it comes to cooking, I love the idea of borrowing  and mixing  different spices and flavors. So, I was  quite excited to explore and swing with my native Caribbean and Mediterranean worlds.

I needed bold, colorful and exotic flavors to bring my chicken (half) to a spectacular level. Thus, all roads led me to a favorite of mine, curry powder. I selected a spicy specimen that sent my roasted curried chicken and garbanzo beans  over the top. Yes, I’ve often consumed curried chicken in a stewed form; but, never roasted.

I didn’t hold back on taste. The other ingredients added were:

  • Cumin
  • Grated onion
  • Crushed pimento (all spice)
  • Crushed garlic
  • Paprika
  • Salt and black pepper
  • Fresh thyme and rosemary
  • Olive oil and butter
  • Soy sauce
  • Ketchup
  • Sugar


After combining all ingredients, chicken was placed in marinade overnight. This allowed ingredients to greatly absorb in same. Chicken was removed from marinade brought to room temperature. Reserved marinade from chicken was placed in a stockpot with a squeeze of ketchup, sugar, vinegar and simmered to a sauce-like consistency.

Chicken  roasted at 360 degrees fahrenheit for 30 minutes. Then, another 30 minutes at 400 degrees fahrenheit (basting with simmered sauce) with skin-side up so as to gain a crispy skin. (N.B – Beforehand, herb butter was placed under skin. And, a few pats on skin for added crispness.


Beans were seasoned with a pinch of salt and curry powder, black pepper,  paprika, crushed garlic and a drizzle of olive oil. These were then  placed simultaneously in oven with chicken and roasted at 360 degrees fahrenheit for approximately 15 to 20 minutes until crispy.



Supper was an easy decision. A few days ago, I cooked a braised curried goat infused with a touch of white rum. I enjoyed and decided to reserve a portion for another time. Fast forward to today.

Thus, it was with great delight that I went with the flow and partook of my lucky goat. Just like before, it was fork tender, full of amazing bold and mouth-watering flavors. I served my braised curried goat with:

  • Steamed Jasmine rice with a topping of avocado ball (mashed)
  • A steamed garlic-flavored serving of asparagus and broccoli
  • A serving of fried plantain
  • Grape tomatoes

My palate and I were very satisfied.


Earlier on, my palate and I experienced great elation with the consumption of Sunday’s supper. We indulged in one of Jamaica’s favorites,curried goat. The previous day, goat was chopped into bite-sized pieces and marinated with crushed garlic and pimento(all spice), cumin, curry powder, ginger, salt, black pepper, dash of soy sauce and vinegar.

On cooking, this was brought to room temperature. Then, in a sturdy hot skillet, a drizzle of coconut oil was added and goat pieces were sauteed under low to medium heat. At this point, a generous splash of Jamaican Wray and Nephew white rum was added and allowed to absorb in meat.

Chopped onions, celery, sprigs of thyme, finely chopped scotch bonnet peppers were added to pot. Cold tap water was added to cover meat. With lid on,  goat simmered under low to medium heat for approximately two and half hours.  Additional liquid was added in between cooking period.

For the last fifteen to twenty minutes, diced Irish potatoes were added along with chopped scallion and any other necessary  dried seasoning and spices. Finished dish was fork tender and was served with steamed Jasmine rice stuffed into bell peppers, assorted garlic vegetables and fried plantains.


That’s it! I’m going start rearing my own chickens. I certainly wish I could. Sad to state it’s not conducive with my present living space. However, back then as a child when I resided on my island domain, Jamaica, possibilities were and are still endless.  I did (well, my entire family reared chickens).

It’s funny how cooking a dish can bring back memories. I do think I indulge in a chicken dish almost daily. I love it grilled, baked, fried, in soup or any other way. And, one of the favorite ways I love to consume chicken is to curry same. So, it was in a heart’s beat that I chopped up my chicken thighs and drumsticks for a succulent curried dish.

The entire chicken is great for a curried dish. However, I prefer to use the dark portions as they are packed with more flavors. Thighs and drumsticks were chopped into bite-sized pieces and were marinated overnight with salt, black pepper, crushed garlic, finely chopped onions, scotch bonnet peppers, cumin, curry powder, thyme, slash of vinegar and soy sauce and a pinch of sugar.

I allowed my sturdy skillet to get piping hot and then drizzled coconut oil within. Chicken pieces were sautéed for a few minutes to lock in flavors. Then, water was added to cover chicken pieces. Half way through cooking process, chicken pieces were flipped. Additional liquid was added along with fresh thyme and more seasoning so as to gain a more flavorful sauce and to arrive at the right consistency. Pot was simmered for approximately half an hour under low to medium heat until pieces were fork tender.

Chicken was served on a fluffy bed of Jasmine rice along with a serving of kale and fried plantains (not in picture). I can never get tired of this dish. To say that I was happy is an understatement; I was over-the-moon.


I felt like a maestro conducting her orchestra. I don’t claim to be an expert; however, for me, earlier, it was a repeat performance with my curried chicken thighs. You see, my palate requested the left-overs I had in my freezer. And that was music to my ears.

Like most of us, I’ve a super-busy life; therefore, whenever I cook I often try to cook a little extra for days when I don’t feel like cooking from scratch. My thighs were bone-in and skinless. Cooking bone-in chicken provided dish with more flavors. After all, I love to nimble on the bones.

My left-over chicken thighs didn’t disappoint. Just as I surmised, they were even more mouth-watering and had more depth of flavors. I served same with steamed Jasmine rice along with a serving of tomato and avocado salad and fried plantains.

My palate and I were satisfied.