Jamaican Curry Chicken with White Rice

Jamaican Curry Chicken with White Rice

Ingredients:

2 tbsp Fresh Lime Juice
2 sprigs Fresh thyme
1 tbsp vegetable oil
1 large onion, diced
1 tsp freshly minced ginger
1 tsp Dry Mustard
1 small Scotch Bonnet pepper, minced (do not touch face or eyes after handling; immediately wash hands)
2 tbsp Best Indian Curry powder 
1 1/2 pounds chicken, chopped into 1-inch pieces
3 medium Irish potatoes, cubed
1 tsp Busha Browne's Pukka Hot Pepper Sauce
1 tbsp Busha Browne's Original Spicy Planters Steak Sauce
1 tsp salt
1/2 tsp Black Powder
4 cloves Garlic, crushed in a press
2 cups of water
vinegar

Directions:

1. Wash chicken with a cork full of vinegar or lime juice and set aside. 
2. Chop the onion, scallion, pepper and garlic in to small pieces.
3. Rub all of the ingredients (apart from the potatoes and water) in to the chicken along with the Busha Browne's Sauces and allow to marinate in the fridge for 2 hours.
4. Chop the potato in to small pieces.
5. Fry the chicken until the chicken is lightly brown on both sides (5-10 minutes)
6. Add the potatoes and water to the pan, cover and simmer until the sauce has a thick consistency and the chicken is fully cooked.