Jamaican-style curry chicken

Ingredients for 2 servings:

• 3 large chicken thighs or chicken breasts
• 6 allspice berries
• 1 sprig(s) of thyme
• 2 tbsp curry powder
• 2 cup(s) water, approx. 400 ml
• 2 m.-sized onion(s)
• 6 garlic cloves
• 2 green chili peppers (Scotch Bonnet) or bell peppers
• 1 m.-sized potato(s)
• 1 tsp black pepper
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Curry Chicken

Wash the chicken pieces thoroughly and cut into small pieces. Finely dice the garlic and slice the onions into half rings. Finely chop the potatoes. Cut the Scotch Bonnet into thin rings. In a pan, fry the chicken pieces together with the garlic and onions until lightly browned. Then add the allspice, thyme, potatoes, curry, Scotch Bonnet, and black pepper and deglaze with water. Add salt to taste. Simmer with the lid closed for about 25 minutes, until the meat is cooked. Serve with rice. In Jamaica, this recipe generally uses a whole chicken and cut it into small pieces, including the bones. Brown rice with kidney beans is served as a side dish.