Tasty Caribbean Chicken Curry with Nutmeg - Grenada Carnival

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken pieces

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are more affordable than breasts.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño offers heat with a milder flavor.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be tailored to taste and are often cheaper.

Stir diced chicken, onions, 2 maggi cubes, and 2 tablespoons of curry powder in a glass bowl and let it marinate for at least 2 hours.

Remove the cling film from the marinated chicken.

Add 2 tablespoons of oil, garlic, and thyme to a pan and sauté for 3 minutes over medium heat.

Add the marinated chicken with the onions to the pan and sauté until golden brown.

Add 1 teaspoon of nutmeg and sauté for another 3 minutes.

Add green and red bell peppers and stir well.

Add 1 tablespoon of chicken stock powder and cook until golden brown.

Pour in the coconut milk and let it emulsify into the curry.

Add 1 tablespoon of sugar to enhance the color and flavor, and let it cook for 5 minutes before removing from heat.

Prepare rice and fry plantain to serve with the curry.

Cooking Techniques

Equipment Needed

Spice Level: