AMAZING 20 Minute Curry Chicken | CaribbeanPot.com

Start with 2.5 lb of chicken thighs, removing bones, skin, and fat as needed.

Add 1 tablespoon of Caribbean green seasoning and some sea salt to the chicken for a basic marinade.

Chop 1 tomato and add it to the chicken mixture, stirring to combine.

Heat a little vegetable oil in a cast iron pot on high heat.

Add 1 small diced onion and 4 smashed cloves of garlic to the pot, stirring on low heat to sweat them without burning.

Add 2 bird's eye chili peppers to the pot, keeping two whole for flavor and breaking one to release heat.

Stir in cumin seeds and toast them briefly on low heat until fragrant.

Add Madras curry powder to the pot, toasting it for about 3.5 minutes until it darkens and clumps together.

Increase heat to high and add the seasoned chicken to the pot, stirring to coat with the spices.

Cook the chicken uncovered for about 4 minutes, then reduce heat to medium to avoid burning.

Allow the chicken to release its juices, cooking on high heat for an additional 2-3 minutes to burn off excess liquid.

In the same bowl used for marinating, combine 1.5 cups of water with 1 chopped scallion and add it to the pot once the liquid has evaporated.

Bring the mixture to a vigorous boil and cook for 5-7 minutes until the chicken is tender and fully cooked.

Check the gravy for thickness and salt, cooking on high for an extra minute if needed.

Finish by adding chopped cilantro before serving.

Equipment Needed

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