HOW TO MAKE POOR MAN’S CURRY GOAT | Morris Time Cooking | Hawt Chef

goat meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than goat meat.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is more affordable.

Clean the turkey neck by trimming off excess skin to ensure it’s not chewy.

Wash the turkey neck with vinegar to remove blood and impurities.

Season the turkey neck with 1.5 tablespoons all-purpose seasoning and 3.5 tablespoons Maggi seasoning.

Add 12 grams of curry powder to the turkey neck for flavor.

Prepare the scotch bonnet pepper by removing the seeds and cutting it, along with 3 cloves of garlic and 1 small onion.

Heat 2 tablespoons of vegetable oil in a pot until hot, then add the curry powder to the oil to enhance its flavor.

Add the seasoned turkey neck to the pot and sear it until it’s browned, creating a nice gravy.

Cover the pot to let the turkey neck simmer and release its juices before adding water.

Once enough juices have formed, add water to the pot; it’s not necessary to use hot water for pressure cooking.

Pressure cook the turkey neck for about 10 minutes to speed up the cooking process.

Check the tenderness of the meat after pressure cooking; it should not be too soft.

If desired, add chopped onions and sweet peppers at this stage.

Add 1.5 tablespoons of butter and a little hot water to enhance the gravy.

Cook until the gravy thickens, about 5 minutes, and add coconut milk for extra flavor if desired.

Cooking Techniques

Equipment Needed

Spice Level: