Curry KFC with Potato

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Heat olive oil in a saucepan. Add curry powder, sliced garlic, onion, and Caribbean green seasoning, stirring to create a curry paste base.
   ≈0:23
2. 2
   Pour about 3/4 cup water into the curry paste and mix well.
   ≈1:27
3. 3
   Cook the mixture until thick and the raw curry taste cooks out, with oil beginning to separate on the surface. Add ground roasted cumin and stir.
   ≈2:08
4. 4
   Add the potato pieces to the curry base, stirring to coat them well. Season with a small amount of salt.
   ≈5:30
5. 5
   Add enough water to cover the potatoes and bring to a rolling boil. Continue cooking for about 20 minutes until the potatoes are tender.
   ≈7:30
6. 6
   Add all the fried chicken breast pieces to the pot, allowing them to soak in the curry sauce.
   ≈8:44
7. 7
   Stir in chopped cilantro. Optionally add whole bird's eye peppers for flavour and mild heat.
   ≈9:11
8. 8
   Use the back of the spoon to gently crush some potatoes to thicken the gravy, being careful not to crush any peppers.
   ≈9:58
9. 9
   Simmer for about 3 more minutes to allow the chicken to absorb the curry flavours. Taste and adjust salt as needed. Turn off heat and let the residual heat thicken the gravy further.
   ≈10:23