Jamaican Curried Chicken

• 2 lb. chicken breasts
• 1 medium onion, diced
• 1 clove garlic, diced
• 1 tsp. black pepper
• 1 tsp. garlic powder
• 1 1/2 tsp. seasoning salt
• 1 medium green pepper, in strips
• 1 tsp. thyme
• curry powder
• 1 Tbsp. cornstarch
• 4 Tbsp. water
• hot peppers (optional)

1. Dice raw chicken into 1-inch cubes.
2. Add all seasonings, except curry powder.
3. Using a spoon, add the curry powder to the mixture until the meat is colored yellow.
4. Allow to rest in refrigerator overnight to improve the flavor of the curry.
5. Heat Dutch oven pot after spraying with pan spray.
6. Add meat to pot; cover and lower heat on stove to medium level.
7. Stir meat occasionally to distribute seasonings.
8. When meat is cooked, mix water and cornstarch and add to curry to thicken up the meat juices and make a gravy.
9. Turn heat on stove to low and simmer for 5 minutes.
10. Serve with steamed white rice and mixed vegetables.

chicken breasts, onion, clove garlic, black pepper, garlic powder, seasoning salt, green pepper, thyme, curry powder, cornstarch, water, hot peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195706 (may not work)