QUICK AND EASY CURRY CHICKEN || FRUGALLYT

Season chicken drumsticks with sea salt, black pepper, olive oil, adobo, turmeric, and a mix of better pot curry powder and cheese curry powder.

Add one and a half tablespoons of green seasoning and mix everything together, massaging the spices into the chicken.

Cover the seasoned chicken with plastic wrap and refrigerate for a minimum of one hour (overnight is best).

After two hours, heat olive oil in a pan over medium to low heat.

Add the curry powder mixture to the pan, followed by minced garlic and chopped onion, and sauté until fragrant.

Add seasoning pepper (pimento pepper) and sauté for another minute or two.

Pour in about a quarter cup of hot water to create a paste with the seasonings at the bottom of the pan.

Add the marinated chicken to the pan, ensuring both sides are coated and have a nice color.

Add more hot water to the same bowl the chicken was marinating in and pour it into the pan, bringing it to a boil.

Add one large carrot (cut into pieces) and three russet potatoes (cut into pieces), ensuring they are submerged in the gravy.

Add a few fresh sprigs of thyme and one whole scotch bonnet pepper in the middle.

Cover the pan and allow the curry chicken to finish boiling.

Equipment Needed

Dietary

Allergens