INGREDIENTS
2lbs Boneless Chicken Thighs
2 Roma Tomatoes
1 Red Onion (chopped)
1/2 Cup Green Onion (chopped)
5-7 Chilé de Àrbol (for more heat add more peppers)
2 TSP Black pepper
1 TSP Salt
Curry Powder
Karee Curry Paste
Jamaican All Spice
Vegetable Oil
Dried Thyme
4-5 Garlic Cloves (finely chopped)
Red BellPepper
Coconut Milk
1TBS Fresh Chopped Parsley
DIRECTIONS
Cut chicken thighs in medium portions (or to desired size). Place in large pan, season with salt & pepper, curry powder, 1/2 of the chopped red onion, a teaspoon of Jamaican all spice, chopped green onion, chopped Roma tomatoes, add in a tablespoon of curry paste, and dried peppers. Mix all together & allow to marinate together for 45 minutes.
Heat a large dutch oven over medium heat, add vegetable oil. Once oil is hot, add in the other half of the chopped red onion, 1 tablespoon of dried thyme, minced garlic cloves, add in about 1-2 tablespoons of curry powder, continue to stir, and add in 1/2 of a sliced red bell pepper, stir 2-3mins. Turn heat on high & quickly start adding in the chicken thigh mixture. Stir & allow to cook for 4-5mins.
Slowly stir in 1/2 can of coconut milk, then add in more of the chopped green onion. Stir, and then cover for 3-5mins. Remove lid & stir more, for added color, stir in freshly chopped parsley, and remove from heat & cover with lid.
Serve over rice for your own enjoyment!🤗