Jamaican Curry Chicken ( No Burned Version )

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Jalapeño offers heat with less intensity, while habanero is a more accessible substitute.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and more flavorful.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are more economical than breasts.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lower in calories, and water with seasoning is cost-effective.

Chop 4 pounds of chicken into pieces.

Grate about 1 tablespoon of garlic and set aside.

Grate a piece of ginger (about the size of a thumb) and set aside.

Add 1/2 teaspoon of salt to the chicken pieces.

Grind dried onions, fennel seeds, and cloves together in a grinder and set aside.

Add 1/4 cup of curry powder to the chicken and rub it in thoroughly for 3-5 minutes until the chicken is well coated and has taken on the color of the curry.

Chop scallions and set aside.

Prepare a scotch bonnet pepper, wearing gloves if necessary, and set aside.

Heat vegetable oil in a pot and add the chicken mixture to it, ensuring not to burn the curry.

Cook the chicken in the pot until it is well mixed and the color is even.

Cooking Techniques

Equipment Needed

Spice Level: