20 Minute Curry Chicken

Steps

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1. 1
   Prepare the chicken: Cut 3 lb of boneless chicken leg and thigh into 1 to 1.5 inch pieces, wash with lemon juice and cool water, then drain.
   ▶ ≈0:00
2. 2
   Heat the oil: Add 2 tablespoons of olive oil to a pot and heat over medium heat.
   ▶ ≈0:48
3. 3
   Sauté the aromatics: Add the whole Scotch bonnet pepper, 6 garlic cloves, 1 medium onion, 0.5 teaspoon black pepper, and cumin. Stir to combine.
   ▶ ≈2:13
4. 4
   Add Caribbean green seasoning: Stir in 1.5 tablespoons of Caribbean green seasoning.
   ▶ ≈3:11
5. 5
   Add curry powder: Stir in 2 tablespoons of curry powder, maintain medium heat, and stir to combine without burning.
   ▶ ≈3:19
6. 6
   Add tomato: Add fresh tomato to the pot; its acidity helps balance flavors and builds the foundation of the gravy.
   ▶ ≈3:44
7. 7
   Add amchur masala: Stir in 1 teaspoon of amchur masala and combine well.
   ▶ ≈4:07
8. 8
   Add chicken: Add the prepared chicken pieces to the pot, maintain medium heat, and coat evenly with the spice mixture.
   ▶ ≈4:38
9. 9
   Add water: Add 2 cups of water, bring to a boil, then maintain a rolling boil for 10 minutes until the chicken is fully cooked through.
   ▶ ≈5:52
10. 10
    Adjust gravy consistency: In the final few minutes, increase the heat to thicken the gravy to your desired consistency.
    ▶ ≈7:10
11. 11
    Season and garnish: Taste for salt and adjust to your preference. Add fresh culantro (or cilantro) as a final herb garnish.
    ▶ ≈7:32