Kingston Chicken Curry

Ingredients 

• 4lbs  Boneless skinless chicken thighs cut in to 1.5 inch pieces 
• 1/4 cup fresh lime juice
• 2 tbsp curry powder 
• 1/4 cup coconut oil ( sub veggie oil if u wish)
• 1 tsp ground allspice
• 3 cloves garlic 
• 3 scallions finely chopped 
• 3 sprigs fresh thyme 
• 2 carrots thinly sliced 
• 1 chayote squash (sub butternut squash)
• 1 russet potato cubed and peeled 
• 1 inch piece of ginger minced 
• 1 cup coconut milk
• 1 scotch bonnet or habanero pepper
• cooked white rice 

Instructions 

Combine chicken lime juice and 1 tbsp curry powder in large bowl toss to combine; refrigerate for at least 4 hours, over night is best.

heat oil in pan at medium high heat cook chicken until brown on both sides about 8 min remove form the pan and set aside 

add remaining curry powder, potato, allspice, garlic, scallions, thyme, carrots, squash, ginger and cook about 6 minuets

add chicken back to the pan with the veg add coconut milk and hot pepper

transfer to crock pot and cook on high until chicken is done 

serve over rice and enjoy!!!