Low Carb Jamaican Curry Chicken
- Wash the chicken and season both sides with salt and pepper then set aside.
- Next add your chopped tomatoes and onions and cook for 5 minutes or until they appear soft. Next place the chicken thighs on top of the mixture and cook until brown. Turn the chicken over and brown the other side.
- Once both sides are browned add the thyme and the water water. Mix the water in well and turn the flame on high to make the mixture come to a boil. Once it comes to a boil, add your scotch bonnet pepper and turn it down to a simmer and cook 1 - 2 hours until the chicken is tender and falls off the bones.
- You should have a thick gravy but if it becomes too thick just add 1/4 cup more of water. Serve hot with a side of our Low Carb Jamaican Cabbage . Enjoy!