Wash the cut chicken and dry it with a paper towel. Wash, cut and prepare the onions, garlic and spring onions. Add 3 fresh stalks of thyme. Add a small piece of yellow Jamaican pepper, approx. 2 x 2 cm.
Now marinate the chicken. Mix well the chicken pieces and all the spices plus 2-3 tablespoons of oil, plenty of curry, a little salt and pepper and the thyme stalks. Stir with your washed hands until the spices have dissolved and the deliciously smelling marinade has spread over the chicken pieces. Cover everything and place in the refrigerator for at least 4 to 12 hours - the longer the better. Stir again and again in between.
After the exposure time, heat the remaining oil in a medium-sized casserole. When the oil hisses, add the chicken and marinade. Fry briefly on a high level, then stew on medium heat for approx. 45 - 55 minutes. Stir again and again in between.
When a delicate, aromatic scent has spread through the kitchen, try the chicken once. Do not stew for too long or the chicken will get dry. When the chicken is through, take out the thyme stalks, strip off the flowers and put them back in the chicken and the stalks in the trash.
Now remove the skin from the chicken, and possibly the bones as well, but if all of this is braising, the chicken will have a much more intense flavor and a much better sauce.
Ingredients
Print Recipe
Pin Recipe