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The ingredients needed to prepare Jamaican Curry Chicken:
- You need 3-4 lbs. Boneless Skinless Chicken Thighs (Cut Bite Size)
- Get 1 Large Yellow Onion (Roughly Chopped)
- Take 1 Bunch Green Onions (Roughly Chopped)
- Get 1 1"- 2" Piece of Fresh Ginger (Peeled & Roughly Chopped)
- Use 4-5 Cloves Garlic (Roughly Chopped)
- Get 1-2 Scotch Bonnet Peppers (Habanero Peppers Can Be Subbed)
- Take 1/2 Cup Fresh Cilantro
- Get 6-8 Sprigs Fresh Thyme (Pulled Off Stems)
- You need 1/2 Cup Jamaican Curry Powder
- Use 1 lb. Gold Potatoes (Cut into 2" Cubes)
- Take 4 Cups Chicken Broth
- Take 1/4 Cup Olive or Veg Oil
- Take 1 tsp. Salt Divided (Or to Taste)
- Prepare 1 tsp. Black Pepper (Or to Taste)
Instructions to make Jamaican Curry Chicken:
- Add Onion, Green Onions, Ginger, Garlic, 1 Scotch Bonnet Pepper, Thyme, Cilantro, & 1/2 of the Salt to a Food Processor. Pulse Until Well Combined.
- Pour Marinade in a Freezer Bag with the Cut Up Chicken Thighs. Seal and Refrigerate for 1 - 2 Hours. (Overnight is Best)
- In a High Walled Pot, Add Curry Powder, and Toast over Low Heat until Aromatic.
- Add Marinated Chicken to Pot and Mix Well with Curry. Add Rest of Salt, Black Pepper, and Gold Potatoes. Stir.
- Pour Chicken Broth over Chicken and Potatoes.
- Cover and Bring to a Boil. Once Boiling, Turn Down to a Low Simmer. Cook for 25 Minutes.
- Uncover, and Add the Other Chopped Scotch Bonnet or Habanero Pepper if using one. Skip This Step if You Don't Like it Too Spicy.
- Cook Uncovered for Another 30 Minutes or Until the Chicken is Tender and the Sauce is Thickened to Your Liking.
- Serve Alone or With Rice. (I like Jasmine Rice)
- Enjoy!
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