Marie Mitchell served up a tasty chicken curry with Scotch bonnet pepper and Jamaican curry powder on Sunday Brunch.

The ingredients are: 1kg skin-on, bone-in chicken, cut into 3–4cm pieces, 1 tbsp sunflower oil, 1 tbsp plain flour, 500ml chicken stock, 4 carrots, peeled and cut into 2cm slices and 6 potatoes, cleaned and cut into 2cm chunks.

For the marinade: 2 tsp fine sea salt, 2 tbsp Jamaican Curry Powder (I have one in the book but this can be a premade Caribbean curry powder – that contains allspice/pimento), 16 black peppercorns, 4 pimento berries, 4 small–medium onions, finely diced, 8 garlic cloves, finely chopped, 20g ginger root, finely chopped, ½ Scotch bonnet, deseeded and finely diced (optional) and 4 tbsp sunflower oil.

See recipes by Marie in her book titled: Kin: Caribbean Recipes for the Modern Kitchen available from Amazon now.