Caribbean Curry Chicken Thighs

Ingredients

• 2 lb Chicken Thighs, chopped
• 3 tbsp Caribbean curry powder
• 1 onion + 4 cloves garlic + 1 tbsp ginger
• 1 scotch bonnet, whole
• 2 Potato, chunked
• 1 cup coconut milk + 1 cup stock
• 1 tsp thyme + 2 scallions
• 2 tbsp oil
• Rice or roti

Method

1. 'Burn the curry': fry 2 tablespoons of the curry powder in the hot oil for 60–90 seconds until it darkens and smells toasty — the island technique that separates curry from curry-flavored.
2. Add the onion, garlic, ginger, and thyme; soften 4 minutes.
3. Add the Chicken Thighs, tossing to stain it gold, then the coconut milk, stock, whole bonnet, and remaining curry powder.
4. Add the Potato and simmer, partly covered, 30–35 minutes until the chicken is done (165°F), the potatoes are creamy, and the gravy has thickened.
5. Rescue the bonnet, finish with scallions, and serve with rice or torn roti. Every island argues whose version wins; the pot empties before verdicts land.