Caribbean chicken curry Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken pieces

🥗Healthier: tofu

💰Cheaper: chicken thighs

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

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño offers heat with a milder flavor.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be tailored to taste and are often cheaper.

Mix 500 g of boneless chicken with 1 tbsp ginger garlic paste, 1 tbsp chicken curry powder, 1 tbsp mixed spices powder, 1 tbsp lime juice, and salt; coat the chicken well and refrigerate for about 1 hour.

In a vessel, heat 2 tbsp sunflower oil until hot.

Add 0.5 tsp cumin seeds and let them start popping.

Add 3 medium-sized roughly chopped onions; mix until they are half cooked.

Add another 0.5 tsp ginger garlic paste and stir continuously to prevent sticking.

Once the onions are done, add 1 tbsp mixed spices powder and mix well.

Add the marinated chicken to the onions and spices; ensure the chicken is well coated.

Add 1 cup of water and mix properly; bring to a boil.

Reduce heat to low and add green bell pepper and red bell pepper cut into chunks; mix well.

Add 200 mL of coconut milk and mix it in.

Add another 1 tbsp chicken curry powder and salt to taste; remember to account for previously added salt.

Cover and cook on medium flame for about 10 minutes.

After 10 minutes, remove the lid, add another 1 tbsp lime juice and some chopped coriander leaves; mix carefully.

Remove from flame; the Caribbean chicken is ready to be served.

Cooking Techniques

Equipment Needed

Spice Level: