Jamaican Chicken Curry

Jamaican Chicken Curry
Serves 4

3 tablespoons vegetable oil
1.75 lbs boneless chicken thighs, cut up
1 medium onions, sliced thin
4 garlic cloves, minced
1 tablespoon ginger, minced
2 scotch bonnet chili pepper, minced
4 tablespoons jamaican style curry powder, plus whatever else
2 tablespoons thyme, fresh, chopped
1 big sweet potato
1 bag spinach, chopped
water
1 can coconut milk
Juice of 1 lime
4 scallions, chopped

Season the chicken and brown in batches if necessary. Remove from pot
and reserve.
Add the onions, garlic, ginger and chili pepper and cook for 4
minutes.
Add the curry powder and chopped thyme and cook an additional minute.
Add lime juice.
Return the chicken to the pot and cover with the stock and coconut
milk. Bring to a boil and reduce heat to low. Simmer the chicken with the
pot partially covered 1 hour. Add the potato and go another 30. Add the
spinach and finish.