Jamaican Curry Chicken

Ingredients

• 1 kg Chicken thighs and drumsticks, chopped
• 3 EL Jamaican curry powder
• 1 große Large onion, chopped
• 3 Knoblauchzehen, gehackt Garlic cloves, minced
• 1 Scotch Bonnet pepper (left whole)
• 1 Carrot, diced
• 2 Potatoes, diced
• 2 Tassen Chicken broth
• 2 EL Vegetable oil
• 1 Zweig Fresh thyme sprig
• Salz und schwarzer Pfeffer Salt and black pepper

Instructions

1. Wash and pat dry the chicken. Rub with 1 tbsp curry powder, salt, and pepper, and let marinate for at least 30 minutes.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the remaining curry powder and cook for 1 minute until fragrant.
3. Add the marinated chicken and sear on all sides until lightly browned. Remove and set aside.
4. Add the chopped onion and garlic to the pot and sauté for 3-5 minutes until softened. Add the diced carrots and potatoes and cook for another 2 minutes.
5. Return the seared chicken to the pot. Add the chicken broth, fresh thyme sprig, and the whole Scotch Bonnet pepper (do not puncture!). Bring to a boil.
6. Reduce heat to low, cover the pot, and simmer for 45-50 minutes, or until the chicken is cooked through and tender, and the sauce has thickened.
7. Remove the Scotch Bonnet pepper and thyme sprig before serving. Serve hot with rice and peas or roti.

Nutrition