Caribbean Chicken Curry Stew

• 1 whole chicken or 8 pieces of chicken on the bone

Marinade

• 5cm piece of ginger,
• 6 cloves of garlic
• 1 tsp salt
• ½ tsp black peppercorns
• 4 spring onions
• Large pinch coriander
• Large pinch parsley
• 1 scotch bonnet (optional)

Curry

• 2 tbsp vegetable Oil
• 55g brown sugar
• 3 tsp curry powder
• 600ml water or stock
• 1 bay leaf
• 2 thyme sprigs
• 1 scotch bonnet
• shot of dark rum 

Method

1. Prep your chicken by cutting it into thigh, drumsticks, wings and breasts into pieces leaving the skin on.
2. Mince the ginger, garlic, salt, black pepper, green part of the spring onion, parsley, coriander and scotch bonnet (if using) but you can opt for a milder chilli if you prefer.
3. Marinade your chicken with the skin on for approx. 3 hours
4. Heat a pan with the oil and add the sugar. Let it melt until it starts to bubble and goes dark in colour.
5. It will turn frothy and look almost burnt, then stir in the curry powder.
6. Once sizzling and aromatic place the marinated chicken into the pan to brown. You may have to do this in batches. Let it darken and crisp.
7. Pour in the water or stock to cover the chicken and add a bay leaf, 2 sprigs of thyme a whole scotch bonnet and bring to the boil.
8. Reduce to a simmer and leave to cook for 30 minutes.
9. Stir in a shot of rum and simmer for another few minutes.
10. The chicken should be fragrant and falling away from the bone.
11. Slice the onion whites and sprinkle over the chicken - serve with some rice and peas.

Served with