COOK WITH ME JAMAICAN FOOD | CURRY CHICKEN | RICE & PEAS | STEAMED VEGETABLE

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 clean chicken leg and thigh with lemon.

Add 1 teaspoon chicken seasoning, 1 teaspoon black pepper, 1 teaspoon all-purpose seasoning, and a small maggie stock cube to the chicken.

Add 1/2 onion, 3 cloves of finely chopped garlic, a small amount of scotch bonnet pepper, 1 stock of spring onion, and 3-4 tablespoons of fresh thyme to the chicken.

Add 3-4 tablespoons of olive oil to the chicken to keep it moist.

Blend all seasonings together and sprinkle over the chicken.

Press down the maggie cube and add 1 tablespoon of curry powder to the chicken.

Mix everything together, ensuring the chicken is well coated with the seasoning.

Let the chicken marinate for at least 30 minutes.

In a pot, add 3-4 tablespoons of olive oil and heat.

Add 1 tablespoon of curry powder to the pot and allow it to brown for 10-15 seconds.

Add the marinated chicken to the pot and mix well.

Cover the pot and let it cook for at least 5 minutes.

After 5 minutes, add 1 cup of water from the kettle to the pot.

Add a small amount of ginger (optional) and 1/2 teaspoon of salt.

Allow the chicken to cook for 20 minutes.

After 20 minutes, add 1 potato and 1.5 carrots to the pot.

Cover and let it cook for an additional 5 minutes.

Check the consistency and add more water or seasoning if needed.

Once finished, remove the lid and check that the potato is firm and the gravy has thickened.

Cooking Techniques

Equipment Needed

Spice Level: