Curry in a Hurry

Curry Chicken

Ingredients
1 whole chicken fryer
4-5 Tbsp of Blue Mountain Curry Powder
3 minced garlic cloves
2 Tbsp of McCormick Jerk Seasoning or Lawry's Jerk Marinade
Kosher Salt and Pepper
2 cups chicken broth
1/4 coconut milk
1 potato
3 Tbsp olive oil or vegetable oil
1 sprig of thyme

Cut the chicken into the 8 pieces, then smaller pieces if you wish (If you are squeamish about cutting up a whole chicken, most supermarkets sell a whole chicken cut up already). Season chicken with 2 tbsp of curry powder, salt, pepper, and jerk seasoning. Refrigerate for 2-3 hours. Once the chicken has marinated, heat oil in large pot on medium high, add remaining curry powder and garlic. Cook the curry powder and oil until it changes color, about 2 minutes. Then add chicken. Once the chicken is browned on all sides, add chicken broth, coconut milk, and thyme. Cook on medium high for about 30 minutes. When the chicken is almost done, add potatoes and turn heat down to low and allow to simmer for an additional 20 minutes. Serve with rice and peas.

Rice and Peas

Ingredients

2 cups long grain rice(I use Golden Canilla Paraboiled Rice found in the "ethnic" section of market)
1 1/2 cups coconut milk
2 cups of water
1 can dark red kidney beans
1 Tbsp olive oil
2 sprigs of thyme
2 cloves of garlic minced
1/2 small onion finely chopped
kosher salt

Drain liquid from kidney beans into a measuring cup, add coconut milk(should make 2 cups of liquid). Add all liquids, kidney beans, onions, garlic, thyme, olive oil and salt to pot. Bring to boil, then add rice. Allow rice to boil for 2 minutes at medium high heat, then turn heat to low and cover. Cook for 20 minutes or until water is gone.