Servings: 4 | Preparation time: 20 minutes | Cooking time: 40 minutes
Ingredients
- 2 lbs Chicken (thighs or drumsticks), chopped into bite-sized pieces
- 3 tbsp Cool Runnings Jamaican style curry powder
- 1 tsp Cool Runnings chicken bouillon
- 1 tsp Thyme Leaf
- 1 tbsp Cool Runnings garlic powder
- 1 Medium onion, chopped
- 2 Medium potatoes, cubed
- 1 Scotch Bonnet pepper (whole)
- 2 tbsp Vegetable oil
- Black pepper to taste
- 2 cups All-purpose flour
- 1/2 tsp Table Salt
- 2/3 cup Water
Directions
1. Season the chicken with half of the Jamaican style curry powder, garlic powder, thyme, and a pinch of black pepper. For the best results, let it marinate for at least 30 minutes.
2. Heat the vegetable oil in a large pot over medium-high heat. Add the remaining Curry Powder to the hot oil and stir for 30–60 seconds until fragrant and slightly darker to "burn" the curry and release the full flavor.
3. Add the seasoned chicken pieces to the pot and brown them on all sides. Stir in the chopped onion and cubed potatoes.
4. Pour in enough water to just cover the chicken, then stir in your Chicken Bouillon and drop in the whole Scotch Bonnet pepper. Cover and simmer on medium heat for 20 minutes.
5. While the chicken simmers, prepare the dough for the spinners by mixing the flour and Table Salt with water, kneading until you have a stiff dough.
6. Break off a piece of dough about the size of a golf ball. Roll it into a ball between your palms, then flatten it slightly into a thick disc. Use your thumb to make a small indent in the center so the dumpling cooks evenly.
7. Gently drop the dumplings into the pot. Cover and simmer for another 15 minutes. The starch from the dumplings will thicken the curry into a rich gravy. Ensure the chicken is tender and the potatoes are soft before serving.