This is a crowd-pleaser! The biggest secret to cooking your curry thoroughly and still have some tender bites of chicken......dark meat, legs and thighs can withstand longer cooking times without getting tough, and they have the most flavor.
Ingredients:
2lbs of Chicken Thighs (boneless if you prefer to eat without worries of biting into bones)
2 Large Yukon Gold Potatoes (the waxy types will stay firm longer in the stew)
12 Baby Carrots
Fresh thyme
1 Onion
1 Green Bell Peppers
2 Tablespoons of Jamaican Curry Powder
Jamaican Chicken Seasoning (Goya chicken bouillon works as well)
1 Tablespoon of Vegetable Oil
Salt
Scotch bonnet pepper (optional)
Method:
Chop chicken thighs into small pieces and season with salt, 1/2 of the green pepper, 1/2 of the onion, 1/2 of the fresh thyme, chicken bouillon and rub well. Let stand for at least 30 minutes. Add curry powder, using a large spoon to mix well. Pour oil in a frying pan and heat for 5 minutes, and then add the seasoned chicken. Cover and let cook for 2-3 minutes and turn and then cook for another 2-3 minutes.
Dice potatoes and carrots and add to the chicken with a cup of water. Simmer for 15 minutes and then add the remaining bell pepper, onion and thyme. This is where the optional scotch bonnet pepper comes in, add if you can manage the heat. Cover and simmer for another 5 minutes, and there you go, a home-cooked -pleaser awaits! Oh Yeah, You're Welcome, No Biggie.
BTW, this is served with plain brown or white rice.
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