Jamaican Curry Chicken Explained | Why Burning the Curry Matters

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 more affordable than breasts.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and cheaper.

white rice

🥗Healthier: brown rice

💰Cheaper: parboiled rice

Brown rice adds fiber, while parboiled is often less expensive.

Clean and vacuum seal chicken thighs.

Chop chicken into bite-sized pieces.

Season chicken with salt and black pepper.

Add green seasoning to chicken and mix well.

Add about 1 tablespoon of curry powder to chicken and mix.

Wrap chicken and let it marinate for a couple of hours or overnight.

Heat oil in a large pot over medium heat.

Add 1.5 tablespoons of curry powder to the oil and sauté for 1-2 minutes until aromatic.

Add marinated chicken to the pot and brown it.

Add enough water to mostly submerge the chicken.

Cover and let it simmer on medium low until chicken is tender.

Prepare steamed white rice by washing 2 cups of rice.

Add 3 cups of water, pimento berries, fresh thyme, crushed scallion, and butter to the rice.

Bring rice to a boil, then reduce heat to low and steam for about 20 minutes.

Remove aromatics from rice and fluff.

Cooking Techniques

Equipment Needed

Spice Level: