👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt and black pepper.

   💡 プロのコツ: Allow chicken to marinate for at least 15 minutes.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.

   ⏱️ 8-10 minutes
3. 3

   Add chopped onion to the pot and sauté until softened, about 5 minutes.

   ⏱️ 5 minutes
4. 4

   Stir in minced garlic, grated ginger, and chopped scotch bonnet pepper. Cook for 1 minute until fragrant.

   ⏱️ 1 minute
5. 5

   Add the curry powder and crushed allspice berries. Stir well and cook for another minute, toasting the spices.

   ⏱️ 1 minute
6. 6

   Return the browned chicken to the pot. Add the potato chunks, thyme sprigs, coconut milk, and water. Stir to combine.

   💡 プロのコツ: Ensure chicken and potatoes are mostly submerged.
7. 7

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until chicken is cooked through and potatoes are tender.

   ⏱️ 30-40 minutes

   💡 プロのコツ: Stir occasionally to prevent sticking.
8. 8

   Remove thyme sprigs. Adjust seasoning with salt and pepper if needed. The sauce should be thick and rich.

   💡 プロのコツ: If the sauce is too thin, simmer uncovered for a few more minutes.