Jamaican Curry Chicken

Feeds 6 or so, I reckon.

• A dozen boneless chicken thighs, each cut into about 3 pieces
• 2 large carrots, sliced
• 1 large potato, diced
• 2 cups chicken stock
• 1 cup coconut milk

Marinade

• A hefty glug of oil
• 6 cloves garlic, minced
• 1 thumb-sized piece of fresh ginger, grated
• 1 bunch spring onions / scallions, chopped
• 1 scotch bonnet, chopped
• 1 tbsp Jamaican curry powder
• 1 tbsp Jamaican all purpose seasoning
• 1 heaped tsp ground allspice
• 1 tsp dried thyme
• A few decent grinds of black pepper

1. Mix all the marinade ingredients in a bowl, combine with the chicken, leave to marinate ideally overnight.
2. In a large skillet or dutch oven, heat some oil then fry the chicken in batches so as not to crowd the pan.
3. Return the chicken to the pan with the carrots, potato, and stock, stirring to deglaze. Mostly cover and simmer for 30-40 minutes or until the potatoes are cooked and the liquid reduced to a gravy.
4. Reduce the heat, add the coconut milk, stir and warm through for 5 more minutes.
5. Serve with rice and peas.