1 The Best Dressed Chicken, cut-up or 1 pack The Best Dressed Chicken Mixed Parts
6 tablespoons of your favourite curry powder mix
4 - 6 tablespoons vegetable oil
2 - 3 cups warm water, more if necessary
3 medium chopped onions
4 cloves finely grated garlic cloves
10 sprigs thyme
A few pimento berries
1 green scotch bonnet, finely chopped
6 finely chopped and flattened scallions
1 tablespoon freshly grated ginger
1 can coconut milk
1 cup potato, cubed
½ cup carrots, cubed
1 small sweet pepper, diced or cut in small slices
1 teaspoon salt
½ teaspoon black pepper
¼ cup scallions, finely chopped
¼ cilantro, finely chopped (optional)
Rinse the chicken and pat it dry with a paper towel. Cut the chicken into uniform pieces to ensure even cooking. Place the chicken in a large bowl.
Season the chicken with salt and pepper to taste.
Add 3 tablespoons of curry spice mix and 1 tablespoon of oil to the chicken in the bowl. Mix well to ensure the chicken is evenly coated with the spice mix. Cover the bowl with cling film and place it in the fridge for at least 1 hour or up to overnight to marinate.
Remove the chicken from the fridge and let it come to room temperature before cooking.
Heat 1 tablespoon of oil in a large cast iron or Dutch pot over medium heat. Brown the chicken on both sides in small batches, transferring the browned pieces to a separate dish and setting them aside. Add a little more oil to the pan as necessary and continue browning the remaining chicken pieces.