Jamaican Curry Chicken

Ingredients

• 2 boneless and skinless chicken breasts ((chopped into 1 inch cubes))
• 1 large russet potato ((peeled and chopped into 1 inch cubes))
• 1 lb baby carrots ((chopped into halves))
• 1 onion ((finely chopped))
• 3 cloves garlic ((minced))
• 1 tsp ginger ((minced))
• 1 scotch bonnet pepper ((minced))
• 2 sprigs fresh thyme ((destemmed))
• 4 tbsp Jamaican curry powder
• 1 tsp salt
• 1 tsp black pepper
• 1 cup chicken stock
• 1/2 cup coconut milk
• 1 tbsp canola oil

Instructions

1. 1

   Heat the canola oil over medium heat in a saucepan.

2. 2

   Add onions, garlic and ginger to the oil; cook, stirring for about 5 minutes.

3. 3

   Add the curry powder, stir and continue to cook until the curry turns a dark golden colour (about 1 minute).

4. 4

   Season the chicken with the salt and black pepper and add the chicken to the pot. Stir and continue to cook for about 10 minutes.

5. 5

   Add the potatoes, carrots, scotch bonnet pepper, chicken broth, coconut milk, and thyme to the pot and mix everything together.

6. 6

   Cover the pot and bring the curry to a boil, then turn the heat to low and let the curry cook for 35 minutes or until the potatoes and carrots are softened to your liking.

7. 7

   Serve with steamed white rice or rice and peas.