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Serving: Pair with steamed rice, roti, or fried plantains.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze portions for up to 3 months.
Variations:
Use coconut milk for a creamier curry sauce.
Add vegetables like bell peppers or carrots for extra nutrition.
Adjust heat by omitting or adding more Scotch bonnet pepper.
FAQ:
Q: Can I use chicken thighs instead of breast?
A: Yes, thighs are juicier and work great in this recipe.
Q: What if I don’t have Caribbean curry powder?
A: Use a mix of turmeric, coriander, cumin, and allspice as a substitute.
Q: How long does the curry keep?
A: It stays fresh in the fridge for up to 3 days and freezes well.
Q: Can I make this in a slow cooker?
A: Yes, brown the chicken first, then cook on low for 6-8 hours.
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