Curried Chicken/ How to make Curry Chicken, Jamaican Style.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Jalapeños are milder and easier to find.

Clean each piece of chicken and cut into two or leave as is.

Season chicken with 2 tablespoons of chicken seasoning, 1.5 teaspoons of black pepper, and 2 tablespoons of blended garlic pepper scallion and thyme; combine using hands until fully dissolved.

Add 0.5 tablespoon of curry powder to the chicken and mix in completely.

Set the seasoned chicken aside in the refrigerator to marinate for 30 minutes or overnight.

In a hot pan, add 0.5 tablespoon of curry powder and lower the flame; burn the curry until almost smooth, being careful not to overburn to prevent bitterness.

Add 2 teaspoons of minced garlic to the pan, then add the marinated chicken.

Cover and let the chicken sit for about 5 minutes before adding any water.

After 5 minutes, check the chicken and cover again for another 5 minutes to extract flavor from the seasoning.

Mix 1 cup of coconut milk powder with 2 cups of warm water, then add this mixture to the chicken, ensuring it is mixed properly.

Lower the flame, cover, and leave for another 5 minutes before adding additional spices.

Add thyme and minced garlic to the sauce, and if desired, any additional spices.

Add 1 small carrot to the pot and cover to continue simmering.

Check for taste and flavor, then add 1 whole scotch bonnet pepper and minced green onions to the chicken.

Once the sauce has reduced and thickened, serve the curry chicken with rice, dumpling, or other accompaniments.

Cooking Techniques

Equipment Needed

Spice Level: