West African Fusion Curry Chicken

Ingredients

• 2 lbs Chicken thighs, bone-in and skinless
• 3 tablespoons Jamaican Curry Powder
• 2 tablespoons Tomato Paste
• 1 large Red Onion, finely diced
• 1 tablespoon Fresh Ginger, grated
• 4 cloves Garlic cloves, minced
• 1 whole Scotch Bonnet pepper, pierced
• 14 oz Coconut Milk
• 1 cup Chicken Broth
• 3 tablespoons Vegetable Oil
• 4 sprigs Fresh Thyme
• 1 teaspoon Salt and Black Pepper

Instructions

1. 1

   Season the chicken thighs thoroughly with salt, pepper, and one tablespoon of the Jamaican curry powder; let marinate for at least 30 minutes.

2. 2

   Heat oil in a large heavy-bottomed pot over medium-high heat and sear the chicken until golden brown on both sides, then remove and set aside.

3. 3

   In the same pot, add the onions, ginger, and garlic, sautéing until the onions are translucent and fragrant.

4. 4

   Add the remaining curry powder and the tomato paste to the pot, stirring constantly for 2 minutes to 'wake up' the spices and caramelize the paste.

5. 5

   Pour in the chicken broth and coconut milk, scraping the bottom of the pot to release any browned bits of flavor.

6. 6

   Return the chicken to the pot, add the whole scotch bonnet pepper and thyme sprigs, then bring to a gentle boil.

7. 7

   Reduce heat to low, cover, and simmer for 35-40 minutes until the chicken is tender and the sauce has thickened into a rich gravy.

8. 8

   Remove the scotch bonnet pepper and thyme stems before serving hot over jollof rice or white rice.