Easy Curry Chicken Recipe MUST TRY

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.

Chop the garlic and set aside.

Chop the leek (or use scallions or onions) and set aside.

Season the chicken with adobo seasoning, all-purpose seasoning, ginger powder, 2 tablespoons of curry powder, and 1 teaspoon of sugar (optional).

Mix the chicken with hands or gloves to combine the seasonings.

Add the chopped herbs and 1 finely chopped scotch bonnet pepper to the chicken and mix well.

Cover and marinate the chicken in the fridge overnight.

Peel and chop the potatoes into 2-inch thick slices.

Chop the carrots and set aside.

Heat oil in a pot over medium to high heat and brown the chicken pieces.

Remove the browned chicken and transfer to a larger pot.

Add 1 tablespoon of coconut oil and 2 tablespoons of curry to the pot, burning the curry to remove the raw taste.

Add the marinated chicken, potatoes, and carrots to the pot and mix well.

Add 1.5 cups of water and break the Maggi bouillon cube into the mixture.

Stir to combine and cover, letting it simmer for 20-30 minutes.

Add another scotch bonnet pepper and a pinch of cinnamon (optional) to the pot.

Add 2-3 tablespoons of coconut milk and mix well.

To thicken the curry, mix some curry with cornstarch and add it to the pot, stirring until thickened.

Cooking Techniques

Equipment Needed

Spice Level: