Instructions:
Marinate: Clean chicken, then season with green seasoning, curry powder, salt, paprika, browning, and all-purpose blend. Refrigerate for 3+ hours or overnight.
Brown sugar step: In a hot skillet, melt brown sugar in oil until it liquefies. Add chicken and sear both sides.
Burn the curry: In a separate pan, heat oil and toast curry powder until dark and fragrant.
Sauté aromatics: Add garlic, ginger, Scotch bonnet, green onions, carrots, and bell pepper. Cook until fragrant.
Simmer: Add coconut milk, stock, pepper sauce, potatoes, thyme, and allspice. Return chicken to pot and simmer for 25–30 minutes until tender and sauce thickens.
Serve: Garnish with scallions or red pepper flakes. Pair with rice and peas or steamed white rice.
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