How to Make Curry Chicken. A Caribbean Staple!

Cut chicken drumsticks into pieces.

Add half a teaspoon of olive oil, sea salt, and black pepper to the chicken.

Add mixed herbs and maggi all-purpose seasoning to the chicken.

Add Byron's curry powder to the chicken.

Add shadow bene (culantro) and spring onions to the chicken.

Add onion and garlic powder to the chicken.

Mix all seasonings into the chicken well.

Marinate the chicken in the fridge for about three hours.

Take the chicken out of the fridge 10 minutes before cooking.

Heat oil in a pot and add the marinated chicken, spreading it out to cover the bottom of the pot.

Cover the pot and let the chicken brown slightly, not like a brown stew.

Once browned, cover again to let the chicken release its juices without adding water yet.

After the chicken has dried up and looks good, add 2 to 3 cups of water to the pot, enough to nearly cover the chicken.

Add scotch bonnet pepper and two slices of ginger to the pot.

Add potatoes to the pot to help thicken the gravy.

Let the mixture boil down for at least 20 minutes before checking.

Once the potatoes are cooked and the gravy looks good, turn off the heat.

Equipment Needed

Dietary

Allergens