Description
A comforting and flavorful dish combining aromatic spices and tender chicken, perfect for family gatherings.
Ingredients
- 2 lbs chicken thighs/breasts (cut into medium-sized pieces)
- 1 ½ tbsp curry powder
- 1 tbsp all-purpose seasoning
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp turmeric powder
- ½ tsp salt
- ½ tsp black pepper (optional)
- 2 tbsp green seasoning blend
- 1 small onion (sliced)
- 2 stalks escallion (crushed)
- 1 large Irish potato (diced)
- 1 scotch bonnet pepper
- ½ cup coconut milk
- ¾ cup chicken stock (or water)
- Pimento seeds (optional)
- 2-3 sprigs of thyme
- 2 tbsp vegetable oil
Instructions
- Clean the chicken by removing skin and fat, then wash it in vinegar, lime, and water.
- Pat dry to remove excess water and cut into medium-sized pieces.
- In a large bowl, season the chicken with the green seasoning, cayenne pepper, salt, black pepper, 1 tbsp curry powder, turmeric powder, all-purpose seasoning, and cumin.
- Marinate for 2 hours or overnight for optimal flavor.
- Heat the vegetable oil in a large pot over medium flame.
- Add the pimento seeds and ½ tbsp curry powder to the oil. Stir and allow the curry to ‘burn’ before adding the chicken pieces.
- Sear the chicken for 2-3 minutes on each side, ensuring it gets a nice golden color.
- Pour in chicken stock and cover. Cook for 10-15 minutes.
- Incorporate the coconut milk, onion, Irish potato, escallion, scotch bonnet pepper, and thyme.
- Simmer for an additional 5-10 minutes until potatoes are tender.
- Adjust seasoning to taste. Remove escallion and thyme before serving.
Notes
Marinate overnight for better flavor. Adjust the spice level based on preference.
