2 1/2 to 3 pounds chicken (I used 6 large skinless breasts I had on hand)
2 tablespoons vinegar (or use the juice of 2 limes)
3 to 4 tablespoons Jamaican curry powder
1 tablespoon garlic powder (or use 3 cloves fresh garlic, crushed)
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons dried thyme (or 2 sprigs fresh)
1 teaspoon salt (you can always add more later)
1 teaspoon dried ginger (or you can grate fresh ginger)
1 teaspoon ground pimento (allspice)
Dash of cayenne pepper
1/2 cup onion, chopped (or 3 scallions, chopped)
4 tablespoons cooking oil
1 cup water
2 medium Irish potatoes, cut in large chunks (I didn't have any on hand)
1 teaspoon sugar (I omit it)
1. Cut chicken into 1 1/2 to 2-inch pieces (easiest when still frozen), wash with vinegar (or lime juice) and water in a pot or the kitchen sink. (I put it all together in a big plastic bag.) Drain & rinse.
2. Combine all dry ingredients and rub onto the chicken until the mixture is wet and sticks to the chicken.
3. Heat a large iron skillet over medium-high heat until it's hot, then add the oil.
4. Add the chicken to the hot oil, reduce the heat to medium, and let the chicken fry, turning frequently, for about 3 minutes or until the seasoning starts to stick to the skillet. Add the water and stir well, scraping the skillet.
5, Add onions (or scallions) and potatoes (if using), stir, and cover the skillet. Simmer, stirring every few minutes.
6. After 15 minutes, taste the gravy. If you think it needs anything like more salt or more cayenne pepper, add it now and stir well.
7. Simmer, covered, until the chicken is moist and tender, stirring frequently - another 15 to 20 minutes.
8. It is supposed to have the consistency of a stew, so determine if you want the gravy thicker. If so, you have two options. Uncover the pot and let it simmer a bit longer until some of the liquid evaporates. Or, add a little cornstarch to thicken it.
So easy. Now enjoy! Yah mon!!!