-
1
To make the marinade, combine thyme, onions, scallions, garlic, scotch bonnet pepper and ginger in a food processor or blender. Pulse until all are incorporated, adding a little vegetable oil if necessary to help the process.
-
2
Rub marinade into meat and let it sit for at least 1/2 hour or up to 24 hours.
-
3
Heat a large braising pan over LOW heat and add curry powder and ground cumin. Toast until you smell its aroma, about 1 minute, then add vegetable oil.
-
4
Add chicken with marinade to pan and stir to incorporate with toasted mixture. Season with salt and pepper. Add enough chicken stock (or water) to come 3/4 way to top of meat.
-
5
Cover, bring to a boil, then turn down to medium heat and simmer for approximately 25 minutes. Uncover, stir the pot, adjust seasonings and add other half of scotch bonnet pepper if you want more spice.
-
6
Add more chicken stock or water if necessary to prevent meat from sticking to the bottom of pan. [OPTIONAL: ADD POTATOES.] Cook uncovered for an additional 20 minutes or until meat is tender and liquid has reduced and thickened to the consistency of a thick pan gravy. Liquid will thicken more if the optional potatoes are used.
-
7
Serve with steaming white rice or Roti.
