Ingredients

• 1.5 to 2 pounds - Chicken pieces (650-900 grams)
• 3.5 cups - coconut milk
• 5 to 6 - green onions, trimmed to about 6 inches (7 or 8 cm each)
• 2 tsp - whole dried all spice berries
• 2 tbsp - fresh thyme leaves (or 2 tsp dried)
• 2 inch piece - ginger, peeled
• 6 cloves - Garlic
• 4 - Ripe Habanera or Scotch Bonnet chillies (or regular hot chillies)
• 1/2 lime - Juice
• Salt to taste

How to Make Jamaican curry

• Grind the green onions, all spices, thyme, ginger, garlic, and chillies to a smooth paste.
• Add some of the coconut milk if you need to.
• Put half of the coconut milk in a pan and boil it until it is reduced by about half.
• Add the ground paste and cook over medium-high heat, stirring until the raw smell is gone.
• Add the remaining coconut milk and bring to a boil.
• Add chicken and salt and bring to a boil again, stirring constantly.
• Reduce heat and simmer uncovered until the chicken is tender and the sauce is at the desired thickness.
• It should not be too thin but not too thick either.
• Stir in the lime juice and remove from heat.
• Serve over plain white rice.