Quick Weeknight Curry Chicken

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tablespoons Caribbean curry powder
• 1 teaspoon ground turmeric
• 2 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 medium potatoes, peeled and cubed
• 2 cups chicken broth
• 3 sprigs fresh thyme sprigs
• 1 piece Scotch Bonnet pepper, kept whole(optional)
• 1 to taste salt and black pepper

Instructions

1. 1

   Season the chicken pieces with salt, pepper, and one tablespoon of the curry powder; let sit for 10 minutes.

2. 2

   Heat the oil in a large skillet or pot over medium-high heat.

3. 3

   Add the remaining curry powder and turmeric to the hot oil and stir for 30 seconds to 'bloom' the spices until fragrant.

4. 4

   Add the chicken pieces to the pot and brown them on all sides for about 5 minutes.

5. 5

   Stir in the diced onion, garlic, and ginger, cooking until the onion becomes translucent.

6. 6

   Add the cubed potatoes, chicken broth, thyme sprigs, and the whole Scotch Bonnet pepper if using.

7. 7

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the chicken is tender and potatoes are soft.

8. 8

   Remove the thyme sprigs and the whole pepper before serving over steamed white rice.