Curry Chicken

INGREDIENTS:

FOR THE CHICKEN:

3-pound chicken cut up to your preference (I used leg and thigh quarters today)

1 tablespoon Jamaican curry powder or more to taste

Salt and black pepper to taste

FOR THE CURRY:

2 tablespoon olive oil

1 medium onion chopped

2 jalapeno peppers chopped (add in a chopped Scotch Bonnet pepper for wonderful heat and flavor!)

1/4 cup chopped green onion

4 cloves garlic chopped

2 tablespoons chopped ginger

2 tablespoons Jamaican curry powder

1 tablespoon adobo seasoning

1 teaspoon allspice

1 teaspoon dried thyme

14 ounce can coconut milk (optional – use only chicken broth as an alternative)

1/2 cup chicken broth

2-3 ounces tomato paste (optional – I prefer it)

1 pound yellow potatoes diced (peel if desired)

Salt and pepper to taste

Hot sauce to taste

DIRECTIONS:

Cut up the chicken as much as you prefer. Rub the chicken pieces with 1 tablespoon Jamaican curry powder and salt and pepper to taste.

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping halfway through. Remove the chicken and set it aside.

Add the green onion, garlic and ginger and cook 30 seconds to 1 minute, until the garlic becomes fragrant.

Stir in the Jamaican curry powder, allspice, thyme, and adobo seasoning. Cook for 1 minute, stirring until the seasonings bloom in flavor.

Stir in the coconut milk (if using), chicken broth, tomato paste (if using), and potatoes. Taste and adjust with salt, pepper, and hot sauce to your personal tastes.

Nestle the seared chicken back into the pan with the curry sauce and reduce the heat. Simmer for 30 minutes, or until the chicken is fall-off-the-bone tender and cooked through.

It should measure 165 degrees F internal when measured with a meat thermometer.

Serve! I like to garnish mine with fresh chopped parsley, red pepper flakes, and chili slices