Coconut Curry Chicken

1.Prepare the chicken: In a large bowl, combine the chicken pieces with the curry powder, turmeric, thyme, black pepper, salt, lime juice, and 1 tablespoon of vegetable oil. Toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

2.Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the marinated chicken and sear in batches until browned on all sides, about 3-4 minutes per batch. Do not fully cook the chicken. Remove the chicken and set aside.

3.Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes.

4.Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

5.Stir in the chopped red bell pepper and sliced carrot. Cook for 5 minutes until the vegetables begin to soften.

6.Return the seared chicken to the pot. Pour in the chicken broth and the full can of coconut milk. Add the brown sugar and the whole scotch bonnet pepper (if using). Stir well to combine.

7.Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.

8.Carefully remove the scotch bonnet pepper (do not break it open). Taste the sauce and adjust salt and pepper as needed.

9.Serve the Caribbean Coconut Curry Chicken hot over rice or with roti. Garnish generously with fresh chopped cilantro.