Curry Chicken Jamaican Style | Mesha’s Corner

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.

Season the chicken wings with a low sodium spice mix, fresh thyme, and sea salt. Mix well and allow to marinate for four hours or overnight.

In a pot, add a little vegetable oil and butter. Heat the pot until hot.

Add curry powder to the hot pot and cook for 2-3 minutes to develop an amber color and cook out the raw flavor of the curry powder.

Add the marinated chicken wings to the pot, cover it, and cook on medium heat for about 20 minutes without stirring.

After 20 minutes, mix the chicken to incorporate the juices. The chicken should have a beautiful yellow color.

Continue cooking the chicken for another 10 minutes.

Add chicken stock to the pot for more flavor, cover, and let it continue cooking.

Prepare couscous by cooking it in chicken broth instead of water for added flavor, following the directions on the box.

Fry up plantains in a separate pan.

Steam the chopped carrots and cauliflower in a pot with bouillon cubes until tender.

Taste the chicken for seasoning and adjust with salt, pepper, and more herbs as needed. Increase the heat to medium-high to reduce and thicken the sauce.

Prepare a simple syrup for blackberry lemonade by simmering blackberries, water, and sugar for about 10 minutes. Add lime juice and the entire bottle of water to finish the drink.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary