THE NIGHT BEFORE

1. Clean your chicken thighs with vinegar and/or lemon and rinse. Plop them in a large bowl, baking dish, plastic bag or other marinating vessel. 

2. Season chicken with salt and pepper on both sides. Crush the bouillon cube in your fingers and sprinkle over the meat. Add curry powder, enough to coat both sides. Wash hands, then dice about half your scallions, one onion, half the garlic head and one thumb of ginger, and pour over the chicken. Throw in all your allspice. Cut one of the scotch bonnet peppers in half and add it, seeds and all, to the mix.

3.  Drizzle enough olive oil to coat the thighs, mix everything together until all the ingredients are thoroughly incorporated. Seal the plastic bag tightly and/or secure your vessel with plastic wrap. Marinate overnight in the fridge.

Birth the curry!

7. While you wait for the potatoes to boil, dice up the rest of your scallions, the other onion, the rest of the garlic and the other thumb of ginger.

If you want more heat, you can also add another fresh scotch bonnet pepper at this point. Add all of your seasoning to the (now boiling) curry pot. Add bay leaves and whole thyme stems. Stir and taste for seasoning.

8. If everything is to your liking, add a lid to the pot but leave some space for air. You can now cook this half-covered on medium/medium-low until the potatoes are ready.

Feel free to add more water as needed throughout this process. The goal is to create a thick, stew-like texture, though some may prefer more soupiness. Make sure to taste throughout. 

Serve with rice, roti, and/or a simple salad—just don’t forget the avocado.

Enjoy!!!