GWJamaica Cook Book

Ingredients

2 lb chicken breasts
1 tsp salt
1 tsp black pepper
2 tbsp vegetable oil
1 tbsp curry powder
2 tbsp ginger, chopped
3 cloves garlic, minced
1⁄2 tbsp scotch bonnet pepper, finely chopped
1 stalk escallion, chopped
1 can coconut milk (200 ml)
1⁄2 cup chicken stock
1 sprig thyme
1 whole scotch bonnet pepper
2 tbsp green sweet pepper, julienne
2 tbsp yellow sweet pepper, julienne
2 tbsp red sweet pepper, julienne

Preparation

De-bone chicken breasts, cut into strips and season with salt and black pepper. Heat vegetable oil in a large skillet, add curry powder and allow to burn. Add chopped ginger, minced garlic, scotch bonnet pepper and escallion and stir. Add chicken breasts and combine thoroughly. Allow to cook for 2 minutes. Add coconut milk and chicken stock, mix thoroughly. Add thyme and the whole scotch bonnet pepper. Allow to simmer for approximately 7–10 minutes. Stir. Spoon into service container; garnish with green, yellow and red sweet peppers.