A JAMAICAN CURRIED CHICKEN RECIPE FOR ANYONE | How to cook Jamaican curry chicken

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.

Cut chicken into small pieces, avoiding large chunks.

Rinse chicken in water until the water is almost clear.

Soak chicken in vinegar water for 1-2 minutes, then rinse again.

Transfer chicken to a pan and add chopped onion, reserving some for later.

Add 3 pinches of salt, 1/8 teaspoon of black pepper, 2 teaspoons of all-purpose seasoning, 1/2 teaspoon of garlic powder, 1 teaspoon of crushed red pepper, and 2.5 teaspoons of turmeric to the chicken; mix well.

Add 1/2 teaspoon of Jamaican curry powder to the mixture and combine.

Heat a pot until there's no water left, then add the chicken mixture and let it fry for a bit.

Cover the pot and let the chicken simmer on low for about 10 minutes, stirring periodically.

Peel and dice the Irish potato and carrot, then add them to the pot along with the remaining onion and scallion.

Grate a clove of garlic into the pot and ensure the vegetables are immersed in water.

Check the chicken for tenderness and taste for seasoning, adjusting with salt or pepper as needed.

Clean the kitchen to avoid curry stains, using bleach if necessary for surfaces.

Cooking Techniques

Equipment Needed

Spice Level: