Fiery Jamaican Scotch Bonnet Chicken Curry with Grilled Plantains
This dish combines the intense heat of Scotch bonnet peppers with fragrant spices to create a fiery chicken curry, served alongside perfectly grilled sweet plantains.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine marinade
Combine chicken with garlic, ginger, lime juice, salt, and black pepper in a bowl.
- 2
Coat the chicken
Mix until chicken is fully coated in marinade.
- 3
Chill
Cover and refrigerate for at least 1 hour, preferably overnight.
Preparing the Plantains
- 1
Toss plantains
In a bowl, toss the sliced plantains with vegetable oil, cinnamon, and salt.
- 2
Rest
Set aside to allow flavors to meld.
How to Make Fiery Jamaican Scotch Bonnet Chicken Curry with Grilled Plantains
Total time: 2 h 20 min · Yields 4 servings
- 1
Sautéing
Heat oil in a large pot on medium. Add onions and peppers, sauté until soft.
- 2
Spicing
Stir in Scotch bonnet peppers, curry powder, and allspice. Cook for 2 minutes.
- 3
Simmering
Add marinated chicken, coconut milk, and broth. Simmer for 30-40 minutes, until chicken is fully cooked.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can marinate the chicken and prepare the plantains a day in advance.
Can I use another type of pepper?
Yes, habanero can be used as a milder substitute.
Is it possible to make this dairy-free?
Yes, ensure your curry powder and allspice do not contain any dairy-derived additives.
Can I use boneless chicken?
Yes, although bone-in enhances the flavor, boneless chicken will cook faster.
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