Food/Curry Chicken.md

Curry Chicken

Ingredients

• 2 pounds boneless and skinless chicken thighs, chopped into 2-inch pieces
• 1 tablespoon Jamaican curry powder
• 1 teaspoon ground allspice
• 1 teaspoon minced fresh ginger
• 1 tablespoon picked fresh thyme leaves
• 1/4 cup canola or other neutral oil, divided
• 1 yellow onion, chopped
• 3 green onions, chopped
• 1/2 green pepper, chopped
• 4 garlic cloves, chopped
• 1 scotch bonner pepper, chopped, seeds removed if desired
• 1 can (14 ounces) diced tomatoes, drained
• Salt and freshly ground black pepper

Instructions

1. Sprinkle the chicken with salt. Set aside.
2. In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions and cook until they begin to soften and turn translucent, about 5 minutes.
3. Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
4. Add curry powder, turmeric, allspice, thyme leaves and stir to coat the vegetables.
5. Add chicken and stir to coat with spices.
6. Add enough water to cover the chicken by about an inch (about 3 cups). Bring to a boil over high heat.
7. Reduce heat to low and let simmer until chicken is cooked through and tender, about 45 minutes.
8. Stir in drained tomatoes and cook for an additional minute or two until heated through.
9. Serve hot with rice.