1 (3 lb.) whole chicken, cut up
6 tbsp. curry powder (I use Jamaican)
1 onion, chopped
3 stalks scallion, chopped
2 hot peppers, chopped (ideally Scotch bonnet)
4 cloves garlic, chopped
5 sprigs fresh thyme
2 potatoes, diced
2 cups water
1 1/2 tbsp. vegetable oil, for frying
2 tsp. salt

Wash the chicken in lemon or lime juice. Chop the chicken up into small pieces. Chop the onion, scallion, hot peppers and garlic into small pieces.

Rub all of the ingredients (apart from the potatoes and water) into the chicken and allow to marinate in the refrigerator, covered with Saran or plastic wrap, for 2 hours.

Chop the potato into small pieces. Fry the chicken until the chicken is sealed (about 5 to 10 minutes). Lower the heat, add potatoes and water to the pan, cover and cook until the sauce has a thick consistency (about 1 to 2 hours).

Serve with rice and peas or white rice.

Submitted by: Kayla Levine