Recipe courtesy of Carena's Jamaican Grille

Island Fry Chicken with Ginger Gravy

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  • Level: Intermediate
  • Total: 1 day 1 hr 30 min (includes marinating time)
  • Active: 40 min
  • Yield: 4 servings
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All-purpose Seasoning Blend:

2 teaspoons cayenne pepper

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons salt

2 teaspoons ground black pepper

1 teaspoon dried rosemary

1 teaspoon dried thyme


One 3-pound whole chicken, cut into quarters


Oil, for frying

2 cups all-purpose flour 

1 teaspoon salt 

1 teaspoon ground black pepper 


1/2 pound fresh ginger

3 tablespoons olive oil 

3 cloves garlic 

1 onion, sliced

16 ounces stewed tomatoes 

2 cups chicken stock 

3 sprigs fresh thyme 

1 bay leaf 

1 Scotch bonnet pepper 

1/4 cup all-purpose flour 

3 tablespoons butter 

Serving suggestions: rice and peas


Special equipment:
a deep-fryer
  1. For the all-purpose seasoning blend: Stir together the cayenne, garlic powder, onion powder, salt, pepper, rosemary and thyme in a bowl.
  2. For the chicken: Season chicken with 2 tablespoons all-purpose seasoning and allow to marinate, refrigerated, for 24 hours.
  3. For the dredge: Bring oil to 350 degrees F in a deep-fryer.
  4. Stir together the flour, salt and pepper in a bowl and dip the chicken in the mixture to coat. Fry until golden brown, about 20 minutes. Set aside and keep warm.
  5. For the gravy: Blend the ginger in a blender with 1/2 cup water. Set aside.
  6. Add olive oil, garlic and onions to a saucepan on medium heat and saute until translucent and soft. Add stewed tomatoes and continue to cook for 5 minutes. Add chicken stock, 1 1/2 tablespoons all-purpose seasoning blend, thyme, bay leaf, Scotch bonnet pepper and 1 cup blended ginger (save the remainder for another use) and simmer for 30 minutes.
  7. Blend the flour with 1/4 cup water in a small bowl. Strain the gravy, then add flour mixture to thicken. Finish gravy with butter over low heat. Plate chicken with rice and peas, then spoon gravy over chicken and rice. Enjoy!