Cooking Instructions

• In a bowl season the chicken with the adobo and green seasoning. Drizzle with ½ tablespoon of olive oil & mix it all up into the chicken so each piece is well coated. Give it a nice massage like it's at the spa, ha.
• Add the yellow onion, scotch bonnet and green onion to the bowl too. Sprinkle ½ tablespoon of the curry powder and mix everything all up. I like to use a spoon or gloves to do this because curry powder will stain and we don't want that. Cover and let marinate for 30 minutes. If you are really pressed for time skip the marination process, sometimes I do because we don't always have the time!
• Heat a large skillet over medium high heat. You want to use a pretty decent sized pan/skillet. I think mine holds about 4 quarts. Add in 1 tablespoon of olive oil. Add the remaining curry powder and cook for 30 seconds stirring constantly. This is called burning off the curry, to bring out the flavor of the spices. Then add in the garlic and stir for 30 seconds.
• Add the chicken with the pepper & onions into the skillet. Add in the potatoes as well. Add some more olive oil if needed. Mix it all together and let cook for about 5 min.
• Add the water & coconut milk into the same bowl the chicken was marinating in. Swirl it around to get the flavors of the marination in there.
• Pour in the coconut milk & water into the skillet. Bring to a boil and add the thyme. Cover, reduce heat to medium low and let simmer for 25 minutes.
• Remove the lid after 25 minutes and give everything a good stir. At this point the curry will be watery, but don't worry! Put the heat to medium and let it cook for about an additional 15 minutes. The sauce should have reduced a bit and should be thicker. Remove from the heat and let sit for 5 minutes. It will get thicker as it cools as well.
• Serve with your side of choice or you can eat it by itself. I like to serve with some white rice, plantain and cabbage.
• Eat and enjoy!