MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jamaican Curry Chicken & Potatoes
Categories: Poultry, Potatoes, Vegetables, Curry, Chilies
Yield: 4 servings

3 lb Skinned, bone-in chicken
- quarters
1 tb Garlic powder
Salt & black pepper
2 tb Olive oil; more as needed
1 lg Onion; sliced
4 cl Garlic; minced
2 tb Jamaican hot curry powder
1 Scotch bonnet or habanero
- pepper
4 md Yukon Gold potatoes; washed,
- quartered
2 qt Chicken stock (reduce or add
- liquid depending on pot
- size)
1 Dried bay leaf
2 Fresh thyme sprigs
1/4 c Cornstarch
White rice; to serve

Place chicken in a large bowl. Season chicken with the
garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper,
making sure itrCOs evenly coated. Let come to room
temperature.

Heat a deep Dutch oven or heavy pan over medium-high.
Drizzle in the olive oil. Add sliced onions, season with
salt and pepper. Using a rubber spatula or wooden spoon,
stir to combine, and cook until soft and fragrant, 3 to
4 minutes. Add garlic, stirring to keep the garlic from
scorching, and cook for 30 seconds or until tender.
Using a pair of tongs or a spoon, remove onions and
garlic from the pan; set aside in a bowl.

If needed, add more oil to coat the bottom of the pan.
Reduce the heat to medium. Add the room-temperature
chicken to the pan, and sear chicken on both sides, in
batches if necessary, until golden brown, about 7 to 8
minutes total.

Sprinkle curry powder over and around chicken. Let the
spices bloom and toast until fragrant, about 2 minutes.

Add reserved onions and garlic to the pan. Using a
paring knife, pierce the Scotch bonnet pepper. Add to
the pan. Add potatoes, and stir to evenly coat chicken
and potatoes.

Pour in chicken stock to nearly cover the chicken. Add
the bay leaf and thyme sprigs. Bring to a simmer. Remove
Scotch bonnet pepper. Cover pot and cook for 30 minutes,
or until chicken is tender and falling off the bone.
Taste and adjust the curry powder, salt and pepper as
needed.

In a small bowl, combine cornstarch with -+ cup water to
form a slurry. (The chicken curry can be eaten as is,
like a soup, or slurry can be added to thicken the sauce
to a gravy-like consistency.) Add 1 tablespoon of the
slurry, and bring to a boil to thicken, adding more
slurry to reach desired consistency. Retrieve bay leaf
and thyme stems and discard. Serve with rice.

By: Millie Peartree

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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