How To Make Chicken Curry | West Indian Chicken | Jamaican Chicken Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are less expensive than breasts.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be tailored for flavor and cost.

allspice

🥗Healthier: mixed spice

💰Cheaper: nutmeg + cinnamon

Mixed spice can mimic flavor at a lower cost.

Remove skin and excess fat from 2.2 pounds of chicken, cut into similar pieces.

Mix 2 tablespoons minced garlic and 2 tablespoons minced ginger together.

Season chicken with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon dried thyme.

In a Dutch pot, heat 4 tablespoons corn oil over low heat.

Add 1 cup chopped scallions to the pot and sauté.

Stir in 1 teaspoon curry powder and 1 teaspoon allspice; cook for 3 minutes on low heat.

Add chicken to the pot and cook for 7-8 minutes, stirring often.

Add 2 cups chopped carrot and 4 cups chopped potatoes to the pot; stir to combine.

Pour in 2 cups of water, cover with a lid, and cook for 10 minutes on low heat, stirring occasionally.

Check for tenderness of vegetables and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level: