John Marc

Ingredients

• 1 and 1/2 pounds of boneless, skinless chicken breasts, cut into 1-inch pieces

• 2 large onions, finely chopped

• 4 cloves of garlic, minced

• 2-inch ginger, minced

• 2 Scotch bonnet peppers, seeded and finely chopped (adjust the quantity based on your preferred heat level)

• 2 tablespoons of curry powder

• 1 tablespoon of allspice

• 1 teaspoon of thyme

• 1 teaspoon of black pepper

• 1 teaspoon of salt

• 1 can (14 ounces) coconut milk

• 1 cup of chicken broth

• 2 tablespoons of tomato paste

• 2 potatoes, peeled and cut into 1-inch chunks

• 1 carrot, peeled and cut into 1-inch pieces

• 1 green bell pepper, cut into 1-inch pieces

• Fresh cilantro, chopped (for garnish)

Instructions

1. Place the finely chopped onions, minced garlic, minced ginger, and finely chopped Scotch bonnet peppers into the bottom of a 3-4 quart slow cooker.

2. Season the chicken pieces with salt, pepper, curry powder, allspice and dried thyme. Mix well to coat the chicken evenly with the spices.

3. Place the spiced chicken on top of the aromatics in the slow cooker.

4. In a separate bowl, mix together the coconut milk, chicken broth and tomato paste. Pour this mixture over the chicken and vegetables in the slow cooker.

5. Add the peeled and cut potatoes, carrot, and green bell pepper around the chicken.

6. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the chicken and vegetables are tender.

7. Once the chicken and vegetables are cooked through, garnish with freshly chopped cilantro before serving.

Suggested Accompaniments

This authentic crockpot curry chicken pairs well with:

• Rice and peas

• Festival (fried dough dumplings)

• Coleslaw

• Breadfruit

• Salad