- 500g chicken, cut into bite-sized pieces
- 2 ripe plantains, diced
- 1 bell pepper (capsicum), diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon curry powder
- 1/2 teaspoon thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 cup diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 2 tablespoons chopped fresh parsley
- 1 scotch bonnet pepper, sliced (optional)
- In a bowl, season the chicken pieces with curry powder, thyme, paprika, salt, and black pepper. Mix well and set aside.
- Heat the vegetable oil in a large pan over medium heat.
- Add the seasoned chicken pieces to the pan and cook until browned on all sides.
- Remove the chicken from the pan and set aside.
- In the same pan, add the diced onions and minced garlic. Sauté until the onions become translucent.
- Add the diced tomatoes and tomato paste to the pan. Cook until the tomatoes soften and the mixture thickens.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the diced plantains, bell pepper, and cooked chicken to the pan. Stir well to combine.
- Cover the pan and let the ingredients cook for about 10 minutes or until the plantains are tender.
- Remove the lid and stir in the chopped fresh parsley and sliced scotch bonnet pepper (if using).
- Continue cooking for another 2-3 minutes.
- Remove from heat and serve hot.