This is one of my favorite dishes ever!! I just can't get enough, more so if it is extra spicy. Ooh la laa. So this recipe is a mixture of mine and my mom's and we both like it extra spicy so if you are not a spicy fan, you can tone it down to your liking. Where I'm from in Jamaica, we like to season and marinate our meats before cooking, but this is completely up to the cook, you can heat oil, saute onion and garlic then add everything else if you want to. It's your kitchen, do what makes you happy. Okay, here we go.
2 lbs of cubed chicken (boneless or bone in)
1 large diced onion
1 stalk chopped scallion or green onion
2 cloves minced garlic
1 large country pepper diced (or jalapeño or chile or any available)
1 tsp black pepper
1 tsp salt (optional)
1 tsp dried or fresh thyme
2 tbsp curry powder
a dash of cayenne pepper
1 large cubed potato
1 cup coconut milk
2 tbsp olive oil
In a large bowl combine meat and all other ingredients except for the potatoes, coconut milk and oil. Cover and marinate overnight or up to an hour in the refrigerator.
Heat olive oil in a skillet. Saute meat, stirring occasionally for about 2 minutes. Add coconut milk and potatoes then simmer for up to 30 minutes (boneless) or up to 35 minutes (bone in) or until juices run clear.
Serve with rice (white or brown) or any side dish of your preference. Enjoy!
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