A flavorful and aromatic chicken curry inspired by Caribbean spices, perfect for a hearty meal.
Toast the cumin, mustard, fenugreek, anise, black peppercorns, and allspice in a dry skillet over medium heat until aromatic.
Stir the spices constantly to prevent burning and ensure even toasting.
Grind the toasted spices into a fine powder and mix with turmeric powder to create the spice blend.
Allow the spices to cool before grinding to avoid moisture buildup.
Heat the oil in a large pot over medium-high heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Brown the chicken pieces in the hot oil, then remove and set aside.
Brown the chicken in batches if necessary to avoid overcrowding the pot.
Sauté the chopped onion, minced garlic, grated ginger, and sliced chili pepper in the same pot until softened.
Scrape the bottom of the pot to incorporate the browned bits into the base.
Add the prepared spice blend, curry powder, and thyme to the pot and cook for 1 minute.
Cooking the spices briefly enhances their flavor.
Return the chicken to the pot and pour in the coconut milk and juice of half a lime.
Stir well to combine all ingredients evenly.
Simmer the curry on low heat, partially covered, for 1.5 hours, stirring occasionally.
Check the curry periodically to ensure it doesn't stick to the bottom.
Serve the curry hot with your choice of rice or flatbread.
Garnish with fresh herbs like cilantro for added freshness.
Continue in our app for the best experience
