Benji'S Jamaican Curry Chicken

• 3 chicken breasts
• 4 medium potatoes
• 4 cups water
• 2 tablespoons canola oil
• 2 garlic cloves
• 2 tablespoons jamaican curry powder
• 1 1/2 tablespoons ground cumin
• 1 chicken bouillon cube
• 2 tablespoons scotch bonnet pepper sauce
• 1 tablespoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt

1. Cut chicken into chunks.
2. Peel potatoes, then dice. The smaller you dice the thicker the sauce will be in the end.
3. Heat oil on medium heat in pot and add garlic until you can smell aroma, then add scotch bonnet pepper.
4. Add chicken to pot, stir to brown slightly then add chicken boullion, stir until dissolved.
5. Add remaining spices, mix until chicken is coated.
6. Add water and potatoes, mix well.
7. Cover pot and simmer until potatoes are tender.
8. Remove cover and continue to simmer for another 20 minutes then remove from heat and let stand. The longer is stands the thicker the sauce gets.
9. When you get the consistancy you want serve over rice!

chicken breasts, potatoes, water, canola oil, garlic, curry powder, ground cumin, chicken, scotch bonnet pepper sauce, onion powder, ground black pepper, salt

Taken from www.food.com/recipe/benjis-jamaican-curry-chicken-386128 (may not work)