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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.
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