Jamaican Curry Chicken Under 15 Minutes _ No Corn Starch! _ Hawt Chef

That's great today .

I wanna present to you how to get your curry chicken done in under 15 minutes .

You saw the other day where we did that brown stew chicken to let it be flavorful without any marination .

So if that's something that sounds interesting , stick around after the , we get right into it .

You know about chicken chicken right now , we're back .

And as I said , the video that we posted about two days ago was with that brown stew chicken .

And as I told you , I'm gonna give you a video here now on the curry chicken , how to get that flavorful in under 15 minutes when you're busy and you don't have enough time to season up that chicken and marinate it , but you still want to get that authentic flavor and have it being flavorful .

So right here now , I have five chicken breasts and that's already cut into cubes , right ?

And use chicken breast and not chicken thigh for this method .

In order to get your chicken cooking under 15 minutes , you have to be using the white meat , which is a chicken breast in our case , right ?

That cooks in less than eight minutes , once you get those into a nice little three or four centimeters squares , then you should be fine .

Sure though that those are even so that way they will cook at the same time and it won't go dry out onion .

Right .

These have already been washed in some vinegar and water and I try to get as much of that water out as possible .

The first thing you gonna hit those with is two tablespoons of all purple seasoning .

And then right here , I have one teaspoon of onion powder and garlic powder .

And then now I have here some pi to the pit .

Here's what's gonna give us that authentic tea .

And once I use the Pimento berries in your stews , it gives it a great , great flavor , believe me .

And what we did was we crush a few of these about four or so .

Right ?

And this is about one teaspoon .

Not much .

And if I should go by count , I'm looking at about eight berries , right .

I'm gonna go in with half the amount of the berries in the , in the chicken .

And then now I'm gonna go in with some curry powder , right ?

I'm gonna be using 1.5 teaspoon in here .

I'm gonna reserve half teaspoon for later .

Finally , I have one teaspoon of dry thyme and half teaspoon of ginger powder .

I like to use a little bit of ginger powder in my curry .

Just a little bit of olive oil , but just to stick everything to it , not gonna go into my hands because I don't want to get no Corry under my fingers today .

I'm just gonna mix that .

So you mix that properly to ensure that they get that curry powder all over your chicken .

It doesn't look like much curry now , but don't worry , too much curry will make your chicken become bitter .

Right ?

And you don't want that .

It's better to add that curry because it won't be easy to take away .

I probably can't take away that .

So that's it .

But this is already seasoned .

And as I said , we're not gonna marinate this .

We're gonna show you how to get those flavors in there without marination .

Last minute thing , you're in rush .

We need some curry chicken , but we don't have that 2030 minutes to cook quick thing and it's still flavorful .

So once your pan is heated , we're gonna go in now with three tablespoon of coconut oil .

And I'm using coconut oil because I like coconut in my curry .

But I chose not to use a coconut cream , but I'm using the oil instead to get that flavor from it right .

It's a three tablespoon and once that's melted , then we're gonna add our chicken directly in there .

So for the two chicken , I did the potatoes first , but for this one , I'm doing the chicken first because we have to burn off that curry in order to prevent that from hurting your stomach .

So we're gonna go right in on that hot oil .

So check in and let me just go in with half the amount .

So I'm going in a half the real quick because my pot is not big enough to accommodate all of this chicken .

Ensure that you have a big enough pot .

So that when you put the chicken in , it will sear instead of boiling .

That's what we wanna do .

We want to sear it to one .

Get rid of all that raw Corri powder so that it doesn't hurt the stomach can too .

So trap in that extra flavor into the chicken .

This is gonna run for about a minute on each end .

Get yourself like a bowl .

So we're gonna flip this over a minute in .

I will flip those over .

They see they get that nice color on them .

We're gonna cook it 50% of the way .

And as I said , we're doing this because we want to cook out the raw curry and two , we want to trap in that flavor and all them juices in the chicken .

And the reason why I didn't put all the chicken at once because they want to constantly hear that sizzle .

If you're not hearing the sizzling , that means you're not searing , you're no boiling and we don't want that .

And another thing to note again , the reason why I would sear off this chicken apart from getting that flavor strapped in and to burn off that curry .

It's also because if you don't do this and you should just add your chicken lyric into the liquid .

It's going to have a lot of fat from the chicken that there is a lot of fat on the chicken breast , but it's going to let your sauce .

So that is curly .

If you ever cooked stew chicken curry chicken , let's see .

It looks a little bit curly .

That's because that's because the fat from the chicken just boil us into the li that's why when some people make chicken soup , you see it look a bit greasy .

That's how they're gonna pre cook that chicken first before adding it to the soup .

They get all the excess fat .

So about two minutes in and we're going to take these , those , right .

If you have a bigger pot , you can put all the chicken breasts at once .

As I said , I'm working five chicken breasts .

Those are going to go in and scoop those results .

We're not looking for the S MP for 50% hook , see those results and then quickly in with the remainder .

So this is what we're looking for in our chicken , as I said , not done just to sea off and to cook that curry a little bit right .

Then .

Now we're gonna add to that same pan because all that flavor is in there , you know , don't wash out the pan or anything .

A little bit of oil .

Is in there .

We're gonna go in now with our potato and to cook this real quick you're gonna use , just use the yellow potato .

Those ones cook real quick .

Right .

This thing is a little bit of oil .

So I'm gonna torch that with about one tablespoon of oil .

So I go in , I'm using the yellow potatoes .

Those ones cook faster and then they're softer .

So what happens is because they break down quicker .

They will pick up that gravy nicely .

So there's no need for any current starch , right ?

So we'll just tear those up .

So two minutes for the chicken are three minutes , not even .

And then for the potato , what we're gonna do this for about five or so minutes .

So I'm using one potato here and I'm gonna add one white onion , right ?

Add my white onion to that after about a minute in scot B got away .

And then I'm gonna add like a small piece of scot B pepper pepper .

I always tell people use that to your spice salad and some of them is more so on the flavor side .

While some of them it's very hot and you have to be careful , especially if you're feeding this to kids .

Don't be alarmed by the oil that we use here because the oil will help to let that stuff get nice and velvety .

You know , the chicken breast has a little to no fat .

So therefore we need a little bit of oil to help it out so that it doesn't become dry , it's the mix .

So we cook that off and then I'm gonna add the remainder of my ment to be in there .

Those berries are gonna just extract that flavor .

We're gonna add the remainder for curry powder , which is half teaspoon .

And that's gonna give the potatoes not just the color but flavor as well and also to cook up that raw curry .

So you ensure a chicken gets the color of the curry as well as the potatoes , right ?

And then now we can season that put about a teaspoon of salt .

Alright .

If you have your eye purple tea in , you can use that as well .

But I'm going in with salt tea sper and some fresh crushed black pepper about a half nice .

Alright ?

And then we're gonna add to that half of our medium carrot um dice and some fresh time .

So we use dry time and fresh time about two stacks of fresh time in here at this point .

So we use a powdered garlic .

Now we're gonna add some fresh garlic , which is about one teaspoon .

So about two cups of boiled water and that way that's just gonna keep that momentum going .

Instead of you putting cold water in there and then it slows down the cooking process .

You have to take a long while to boil up , realize that it's still going right ?

And that's gonna help us to one thicken the sauce a little bit and cook those potatoes even more .

And we're just gonna cover that for about 2 to 3 minutes .

And then after which we're just gonna add that half cooked chicken .

Remember it already flavored .

Cook half the way sauce is , is gonna be thick , um , slightly thicker at this point .

Then we add the chicken in and let it cook for about 5 to 6 minutes and you're gonna have the perfect curry chicken .

All right .

So about 3 to 4 minutes has passed with the potatoes .

I'm gonna see what's happening and look at that color .

It looks good .

I'm gonna give this a taste before we add the chicken .

Oh alright , this needs some flavor in there .

I'm gonna add no one teaspoon of al pepper seasoning .

Now we're gonna add our chicken which has already been cooked half of the way and look at all those juices in the chicken that's gonna bring flavor to the sauce .

Boom , a half cup of water to ring .

So that bowl , that chicken was sitting and it's still hot water because you wanna keep up the temperature and in the chicken already sea for three minutes .

Now , as I said , eight minutes will be ideal for this .

So what we're gonna do , we add that back to those potatoes that already been cooked and we're just gonna let this cook down for another 5 to 6 minutes and we're gold .

It put that on medium heat .

5 to 6 minutes out of that color that we're looking at just gonna change immensely .

So cover that top four .

Turn it down to me , I'm here .

All right now .

So Tama has just gone off and this is our chicken .

So , remove our thick , got that flavor from the thyme stick that's gonna kill the heat .

And here we go , your curry chicken nice and ready .

And as this sits , the sauce will thicken up .

Potatoes are cooked now and there you have it how to make your curry chicken in under 15 minutes .

And it has all the flavor components that you're looking for .

Whereas you would cook a chicken that's already marinated .

And as I said before , nothing beats chicken on the bone .

But at least we're gonna get enough flavor in this for such a short period of time .

Preparing time in total will take you up to 25 minutes with the prep work .

But to start the cooking process under 15 minutes guaranteed and it's gonna be flavorful .

Just follow those step by step methods and it should be fine .

We're gonna top that off with a little bit of some green onion or we call it in the Caribbean just to bring color to the thing .

You see me and there you have it chicken breast curry chicken done in under 15 minutes .

So if you like this video , give it a thumbs up , don't forget to leave in the comments section .

What you'd like to see done and if you're wondering if I have regular chicken out ?

Yes , I have a video on regular curry chicken .

So check that out .

I have um three stewed chicken right now .

I have a chicken .

I have the regular brown stew chicken .

Plus I have the chicken breast as this one which shows you how to put that in 15 minutes .

So I have a curry chicken video made by the chicken thighs and I normally use that in my roti .

So check that video out as well .

I also have a few more curry dishes .

Two curry goat videos .

If you want to learn oxtail videos , check I have a bunch of them .

So just go ahead type in Morris time curry chicken , Morris time fried chicken and that's how you search and find whatever you want .

A lot of persons have also been asking me , where did I get my gadgets to purchase if you want to get something that you see I use in my kitchen ?

Click the link below and that will take you over my recommended list of stuff that I use in the kitchen .

Once again .

Thank you very much for watching .

Until next time .

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