Instructions
1
Equipment
Dutch Oven
procedure
mix in chicken thighs, all-purpose seasoning, 1 tablespoon of curry ground mix, shallot, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large mixing bowl and combine, making sure all chicken pieces are covered with the seasoning.
2
put a lid on and store in the fridge for at least 1 hour or up to overnight.
3
One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.
4
bring to temperature olive fat in a large heavy bottom pot over medium bring to temperature.
5
mix in remaining curry ground mix and swirl around, making for about 20-30 seconds.
6
mix in onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and swirl around until onions have softened, about 3-5 mins.
7
If your onions and peppers are looking dehydrated, mix in about 1 tablespoon of moisture.
8
mix in chicken and ΒΌ cup of moisture to the pot.
9
put a lid on and reduce bring to temperature to medium low.
10
prepare, stirring occasionally, for 30-35 mins.
11
When there is about 15 mins remaining, swirl around in potato and continue to prepare covered.
12
Once chicken is cooked and potatoes are softened, remove from bring to temperature.
13
seasoning and pepper to palate.