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Ingredients
  • subheading: FOR THE CHICKEN:
  • 3 pound chicken cut up to your preference (I used leg and thigh quarters today)
  • 1 tablespoon Jamaican curry powder or more to taste
  • Salt and black pepper to taste
  • subheading: FOR THE CURRY:
  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 jalapeno peppers chopped (add in a chopped Scotch Bonnet pepper for wonderful heat and flavor!)
  • ¼ cup chopped green onion
  • 4 cloves garlic chopped
  • 2 tablespoons chopped ginger
  • 2 tablespoons Jamaican curry powder
  • 1 tablespoon adobo seasoning
  • 1 teaspoon allspice
  • 1 teaspoon dried thyme
  • 14 ounce can coconut milk (optional - use only chicken broth as an alternative)
  • ½ cup chicken broth
  • 2 to 3 ounces tomato paste (optional - I prefer it)
  • 1 pound yellow potatoes diced (peel if desired)
  • Salt and pepper to taste
  • Hot sauce to taste
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