2 tbsp Jamaican curry powder (I use Grace Jamaican Curry Powder)
2 tbsp seasoning salt (use less if desired)
1 scotch bonnet pepper, whole or sliced (remove the seeds if you slice it)
3 tbsp vegetable oil
6 sprigs fresh Thyme
2 white potatoes, diced
3 carrots, sliced
1 – 13.66 oz can Thai style coconut milk OR 1 and 3/4 cups of water
Clean the chicken. Add the diced onion, ginger, pimento seeds, garlic, scotch bonnet pepper (ONLY if you are slicing your scotch bonnet pepper. If adding whole, wait until step 3), curry powder, and seasoning salt to a bowl. Add in the chicken and mix everything together. You might want to use your hands (wear a glove) to massage the curry powder into the chicken. Once everything is well combined cover the bowl and let the chicken marinate in the refrigerator for 1 hour.
When your chicken is ready, pour the vegetable oil in a large pot over medium high heat. Once the oil is hot add the chicken pieces to the pot and brown on all sides for about 10 minutes. Once the chicken has browned add the remaining ingredients that the chicken was marinating in to the pot. Add the fresh thyme, potatoes, and carrots and stir everything together then let cook for 8-10 minutes as the onions, potatoes, and carrots cook down.
Pour in the coconut milk or water. Be sure that the liquid is mostly covering the chicken and vegetables, if it’s not add a little more water and stir well. If you are adding in the whole scotch bonnet do that now. Once it comes to low boil reduce the heat to low and cook covered for 40 minutes. The chicken will be very tender and pull apart very easily when done. Serve with white rice or rice and peas and enjoy!