Caribbean Style Curry Chicken

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño provides heat with less intensity.

Prepare the ingredients: gather green onion, thyme, carrots, garlic (2 tablespoons), habanera pepper, limes (2), potatoes, chicken legs, chicken thighs, chopped onion (1.5 cups), green bell pepper, red bell pepper, curry powder, MSG, garlic powder, onion powder, black pepper, kosher salt, and avocado oil.

Remove the skin from the chicken legs and thighs, leaving the skin on the wings. Rinse the chicken in a solution of lime juice (from 2 limes) and white distilled vinegar.

Separate the wings into drumettes and flats, discarding the wing tips. Rinse the chicken again in cold water with a splash of vinegar and kosher salt for cleaning.

In a bowl, season the chicken with 1 tablespoon onion powder, 0.5 tablespoon garlic powder, 1.5 tablespoons curry powder, 1 teaspoon MSG, black pepper, a pinch of kosher salt, and a drizzle of avocado oil. Massage the spices into the chicken.

Cover the seasoned chicken and marinate in the fridge for a minimum of 4 hours, up to 12 hours.

Prep the vegetables: Cut carrots into large chunks, and set aside. Chop the green and red bell peppers, and set aside. Mince the garlic and separate the white and green parts of the green onion, adding the whites to the bowl with the chopped onions.

Chop the green part of the green onion finely and set aside. Leave the habanera pepper whole.

In a pan, heat 1/3 cup of vegetable oil and add the curry powder to fry it for a few minutes to release the flavors before adding the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary