FANCY PINEAPPLE IDEAS!

1. Wash and cut the produce as specified. Wash and clean chicken.

2. Put the chopped onion, scallion, pepper, potatoes, and carrots into a big bowl and toss with 1/2 a spoon of Jamaican Choice Curry Powder and 1/2 a spoon of Indi Curry Powder. Set aside.

3. Combine the washed and cleaned chicken in a large bowl with 1 spoon of each curry powder and the rest of the dry ingredients (except cumin seeds) to taste. Use a spoon or your hand to properly mix the seasoning into the chicken.

4. Put a teaspoon of oil in a large pot on medium heat and let heat. Once hot, throw in some cumin seeds. Once the seeds are a dark brown, place the chicken into the pot and pan sear for approx. 2 minutes on each side.

5. Throw the curried vegetables into the pot. Immediately after, fill the same bowl with about 2 cups of water and stir in the left over curry powder remnants in the bowl.

Throw water into pot. (If you like more gravy, add more water. The more water you add, the weaker the curry will get so keep adding the curry powders as you add water to preserve taste)

6. Keep stove on low-medium heat and cover pot. Let cook for about 30 minutes before checking. If the potatoes/carrots need longer to cook, feel free to turn the stove on low and let simmer for a while. The pot can cook for low heat for up to an hour and a half, which will only make flavors more intense and soften the meat/hard produce.

7. Serve with rice and peas, roti/buss up shut, etc. :D

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