1. Start by marinating the chicken pieces with a mixture of Caribbean spices such as garlic powder, onion powder, paprika, thyme, allspice, and salt.

2. Heat a large pot or Dutch oven over medium heat and add cooking oil.

3. Once the oil is hot, add diced onions and minced garlic to the pot. Sauté until the onions become translucent and fragrant.

4. Add the marinated chicken pieces to the pot and brown them on all sides.

5. Pour in coconut milk and chicken broth to the pot, making sure the chicken is submerged in the liquid.

6. Add diced tomatoes, tomato paste, and a scotch bonnet pepper (optional for spiciness).

7. Stir in curry powder, turmeric, cumin, and bay leaves for additional flavor.

8. Bring the mixture to a boil and then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes to an hour, or until the chicken is cooked through and tender.

9. While the chicken is simmering, prepare a thickening agent by mixing cornstarch with a small amount of water until smooth.

10. Once the chicken is cooked, remove the scotch bonnet pepper (if used) and bay leaves from the pot.

11. Stir in the cornstarch mixture gradually, stirring constantly until the sauce thickens to your desired consistency.

12. Taste and adjust the seasoning by adding salt and pepper if needed.

13. Serve the curry chicken hot over steamed rice or with traditional Caribbean sides like plantains, roti, or rice and peas. Enjoy your homemade Caribbean curry chicken!

- Chicken: Substitute with tofu, shrimp, or any other protein of your choice. Adjust cooking time accordingly.
- Curry powder: Make your own curry powder by combining 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric, 1/4 teaspoon of ground ginger, and a pinch of cayenne pepper.
- Onion: Substitute with shallots or leeks for a milder flavor.
- Garlic: Use garlic powder or granulated garlic if fresh garlic is not available. Substitute 1/2 teaspoon of powder for each clove of garlic.
- Ginger: Replace fresh ginger with 1/2 teaspoon of ground ginger or 1 tablespoon of ginger paste.
- Scotch bonnet pepper: Substitute with habanero pepper or any other hot pepper variety. Adjust the amount based on your spice preference.
- Thyme: Use dried thyme if fresh thyme is not available. Substitute 1/2 teaspoon of dried thyme for each sprig of fresh thyme.
- Coconut milk: Replace with heavy cream or a combination of milk and coconut extract. Adjust the quantity based on desired creaminess.
- Tomato paste: Substitute with an equal amount of tomato sauce or crushed tomatoes.
- Chicken broth: Replace with vegetable broth or water. Adjust seasoning as needed.
- Potatoes: Substitute with sweet potatoes or yams, adjusting cooking time if necessary.
- Bell peppers: Use any color of bell pepper available or replace with other vegetables like zucchini or carrots for added texture and flavor.
- Salt: Adjust the amount according to taste preferences.

Note: These substitutions and alterations are suggestions and may slightly alter the taste and texture of the final dish. Adjustments in cooking time or additional seasoning may be required to achieve desired results.

- Rice and peas
- Roti
- Fried plantains
- Jerk chicken
- Callaloo
- Mango chutney
- Coconut rice
- Fried dumplings
- Jamaican patties
- Sorrel drink

1. Improve presentation:
- Garnish the curry chicken with fresh cilantro leaves or microgreens for a pop of color.
- Serve the curry chicken in a hollowed-out coconut shell for a tropical and visually appealing presentation.
- Use a squeeze bottle to drizzle a swirl of coconut milk or yogurt on top of the dish for an elegant touch.

2. Improve texture/flavor profile:
- Add diced pineapple or mango to the curry for a burst of sweetness and contrasting texture.
- Toast some shredded coconut and sprinkle it over the curry to add a crunchy texture and enhance the coconut flavor.
- Incorporate some finely chopped scotch bonnet peppers for a spicy kick and a more authentic Caribbean taste.

3. Elevate with luxurious/premium ingredients:
- Replace regular chicken with free-range or organic chicken for a more premium and flavorful meat.
- Use homemade curry paste instead of store-bought for a fresher and more aromatic flavor.
- Add a splash of coconut rum or coconut cream liqueur to the curry sauce to impart a subtle, luxurious taste.

Remember to adjust the quantities of these enhancements based on your personal preferences and taste. Enjoy your next-level dining experience!

- Use skinless chicken breast instead of chicken with skin to reduce saturated fat content.
- Replace coconut milk with light coconut milk or unsweetened almond milk to reduce calorie and fat intake.
- Use olive oil or coconut oil instead of butter or ghee to reduce saturated fat content.
- Increase the amount of vegetables like bell peppers, carrots, and spinach to boost fiber and nutrient content.
- Reduce the amount of salt or use low-sodium soy sauce to make it suitable for individuals with high blood pressure.
- Use whole grain rice or cauliflower rice instead of white rice for a healthier carbohydrate option.
- Add turmeric, ginger, and garlic for their anti-inflammatory properties and potential health benefits.
- Adjust the level of spice according to personal preferences or dietary restrictions such as acid reflux or sensitive stomachs.
- Serve with a side of fresh salad or steamed vegetables to increase the overall nutrient density of the meal.
- Consider using leaner protein alternatives like tofu or legumes for a vegetarian or vegan version.

- Use skinless chicken breast instead of chicken thighs to reduce saturated fat content.
- Replace regular coconut milk with light coconut milk to lower calorie and fat content.
- Increase the amount of vegetables in the curry, such as bell peppers, carrots, and spinach, to boost fiber and nutrient content.
- Use olive oil or coconut oil instead of vegetable oil for healthier fats.
- Reduce the amount of salt and use herbs and spices like turmeric, cumin, and coriander for flavor.
- Serve the curry with whole grain rice or quinoa instead of white rice for added fiber and nutrients.
- Opt for homemade curry paste instead of store-bought versions to control the amount of sodium and preservatives.
- Garnish the dish with fresh herbs like cilantro or parsley for added flavor and nutrients.
- Limit the use of added sugars or sweeteners in the curry.
- Consider adding a squeeze of fresh lime or lemon juice at the end for a tangy taste without adding extra calories.

1. Use boneless, skinless chicken thighs instead of whole chicken pieces for faster cooking and easier preparation.
2. Opt for pre-made curry powder or paste instead of making your own spice blend from scratch.
3. Substitute cheaper vegetables like potatoes, carrots, or bell peppers for more expensive ones like okra or plantains.
4. Consider using canned coconut milk instead of fresh coconut to save time and effort.
5. Cook the chicken and vegetables together in one pot to minimize cleanup and save time.
6. Use a pressure cooker or Instant Pot to reduce cooking time significantly.
7. Make a larger batch and freeze leftovers for future meals to save time and money.
8. Use bone-in chicken pieces for added flavor, as they tend to be cheaper than boneless cuts.
9. Replace expensive cuts of chicken with more economical options like chicken drumsticks or wings.
10. Utilize frozen pre-cut vegetables to save time on chopping and preparation.

 Related

• Jamaican Patties
• Cuban Picadillo
• Cuban Ropa Vieja
• Cuban Vaca Frita
• Curry Goat
• Jamaican Rice and Peas
• Ackee and Saltfish
• Arroz con Pollo
• Bajan Flying Fish
• Creole Fish
• Curry Potato
• Curry Shrimp
• Haitian Griot
• Jamaican Oxtail Stew
• Jerk Chicken
• Pigeon Peas and Rice
• Rasta Pasta
• Rice and Peas
• Sancocho