Classic Jamaican Curry Chicken with Suzanne Barr

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 less expensive than breasts.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be tailored for flavor and cost.

allspice

🥗Healthier: mixed spice

💰Cheaper: nutmeg + cinnamon

Mixed spice can mimic flavor at a lower cost.

Add fenugreek, whole allspice berries, mustard seed, black peppercorns, coriander seeds, cumin seeds, and one clove to a medium saucepan.

Warm the spices in the pan until they start popping and create smoke; let them cool down.

Grind the cooled spices into a coarse dust texture.

Mix in turmeric, ground ginger, ground nutmeg, cinnamon, and cayenne to the ground spices to create the curry blend.

Dice the onion into medium-sized pieces.

Smash the garlic and cut the chicken leg quarters into three to four pieces each.

Place the chicken in a bowl and add half a cup of the curry blend and salt; mix well and massage the spices into the chicken.

Cover the chicken with plastic wrap and marinate in the fridge for a minimum of four hours or overnight.

Heat canola oil in a pan over medium heat; ensure it is not smoking.

Add the marinated chicken to the pan without overcrowding; let it brown without moving it for better caramelization.

Once browned, add chicken stock to the pan and stir to release the flavorful bits stuck to the bottom.

Add the Scotch bonnet pepper and bay leaves to the pot; adjust the heat to a gentle boil and cover.

Cook for about 35 minutes, ensuring it does not boil too vigorously.

While the chicken cooks, prepare the potatoes; cook them until al dente, then drain and cool them under cold water before refrigerating.

After 35 minutes, check the chicken; increase the heat to reduce the liquid in the pot.

Add coconut milk to the pot and remove the Scotch bonnet pepper and bay leaves.

Add the cooled potatoes to the pot and allow to simmer for an additional five minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary