How to Make Jamaican Curried Chicken- Jeronimos Kitchen

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.

Wash and trim the chicken, cutting it into pieces.

Prepare the spice mix: combine 2 tablespoons of curry powder, garlic salt, pimento allspice berries, and all-purpose seasoning.

Chop one scotch bonnet pepper, saving half for later, and slice 3/4 of an onion.

Mash a piece of ginger and add it to the chicken along with scallions and dried thyme.

Mix the chicken with the spice mix, adding about a quarter cup of water to help the spices coat the chicken evenly.

Cover the chicken with saran wrap and refrigerate to marinate.

Heat a Dutch oven and add 3-4 tablespoons of coconut oil until hot.

Add some pimento berries to the oil to infuse flavor.

Add a teaspoon of curry powder to the hot oil and let it cook for about 45 seconds to release the aroma.

Add the marinated chicken to the pot, ensuring not to add too much water to avoid boiling the chicken.

Cover the pot and allow the chicken to sweat its natural juices, infusing the flavors of the spices.

Cooking Techniques

Equipment Needed

Spice Level: