INGREDIENTS
4
chicken leg quarters
1 can
coconut milk
1 cup
rum
1 cup
water
4 larges
white/yellow potatoes
4 larges
carrots
2 tbsp
curry powder
1
onion
1
scallion
1 serving
thyme
3 cloves
garlic
1 tbsp
ginger
2 tbsp
brown sugar
1
scotch bonnet pepper
1 serving
allspice
1 serving
old bay seasoning
1 serving
bell pepper
1 serving
salt
1 serving
cumin
1/2 tsp
turmeric
1 serving
olive oil
1 serving
butter