Jamaican Chicken Curry

Ingredients for 4 servings:

• 1 kg chicken, cut into pieces
• 4 onions
• 4 garlic cloves
• 2 stalks of spring onion(s)
• 1 yellow chili pepper (Jamaican pepper)
• 6 tbsp, heaped curry powder, aromatic
• 1 tsp salt
• ¼ tsp, levelled pepper, black
• 6 tbsp vegetable oil

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 50 minutes; Total time approx. 5 hours 20 minutes

a Jamaican dish

Wash the chicken and dry with kitchen paper. Wash, chop, and prepare the onions, garlic, and spring onions. Add 3 fresh thyme sprigs. Add a small piece of Jamaican yellow peppercorns, approximately 2 x 2 cm. Now marinate the chicken. Mix the chicken pieces and all the spices, along with 2-3 tablespoons of oil, plenty of curry powder, a little salt and pepper, and the thyme sprigs. Stir with washed hands until the spices have dissolved and the delicately scented marinade has spread over the chicken pieces. Cover everything and refrigerate for at least 4 to 12 hours—the longer the better. Stir occasionally. After the marinating time, heat the remaining oil in a medium-sized casserole dish. When the oil sizzles, add the chicken and marinade. Briefly sear over high heat, then simmer over medium heat for approximately 45-55 minutes. Stir occasionally. When a delicate, aromatic aroma has filled the kitchen, taste the chicken. Don’t braise for too long, or the chicken will dry out. When the chicken is cooked through, remove the thyme stalks, strip off the flowers, and return them to the chicken, then throw the stalks in the trash. Now remove the skin from the chicken, and possibly the bones too, but if all of this simmers with the chicken, the chicken will have a much more intense flavor and a much better sauce. Serve with white rice and beans.