March 14, 2010


1/2 chicken (cleaned, with skin removed)
4 stems fresh thyme
1 onion
2 1/2 tbsp. curry (double amount for extra spicy)
2 cloves garlic
3 tbsp. all purpose seasoning
3 tbsp. black pepper
1 tbsp. chicken seasoning
3 white potatoes (peeled, cut in cubes)
1 lemon
1 tbsp. vegetable oil
2 tbsp. butter
2 cups water
1/2 Scotch bonnet pepper

Wash chicken with lemon and cut into bite size pieces. Season chicken with dry ingredients.

Chop herbs and add to chicken (use hands to rub in seasonings, and let sit in refrigerator for half an hour.

Place chicken, water and oil in a pot, stir, and cook on high until it comes to a boil, stir, lower heat until chicken is almost cooked. Add potatoes and butter.

Cook until water is reduced and potatoes are tender.

Serve over steamed white rice.

Serves 4.

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