How To Make Delicious & Tender Curry Chicken

Remove skin from chicken quarters using hands or paper towel for grip.

Trim excess fat from chicken, leaving some for flavor.

Cut chicken into bite-sized pieces, separating drum from thigh.

Place chicken pieces in a glass bowl and cover with cold water and juice of 2 limes.

Feel around for any bone fragments or cartilage and remove them.

Strain chicken and rinse under cold water a few times until clean.

Prepare marinade with chopped habanero pepper, green onions, thyme, curry powder, chicken bouillon powder, garlic, ginger, lime juice, and all-purpose seasoning.

Mix marinade well, cover, and refrigerate for 1 to 24 hours.

Peel carrots and potatoes, then cut them into bite-sized pieces.

Dice one large onion or two small onions.

Heat 2 tablespoons of avocado oil in a pan over medium-low heat.

Add 2 to 3 tablespoons of Jamaican curry powder to the oil and cook for 2 to 3 minutes until it darkens slightly and becomes aromatic.

Add marinated chicken to the pan and brown it slightly before proceeding.

Equipment Needed

Dietary

Allergens