Vegan Jamaican-Style Curry Chicken

Ingredients:

-7 oz. Vegan Chicken (I used the Verisoy Smoked Chicken Drumsticks)

-1/2 Medium Onion, Sliced

-1/2 Green Pepper, sliced

-4 cloves of Garlic, roughly chopped

-4 springs Fresh Thyme, halved

-1 Habanero Pepper (optional)

-2-3 tablespoons Jamaican Curry Powder

-4 cups Water

-2 tablespoons of Canola Oil for frying

The Following Seasonings To Taste (about a tablespoon each):

-Jamaican All-Purpose Seasoning (or you can use Seasoning Salt)

-Black Pepper

-Salt-Free Garlic and Herb Seasoning

-Garlic Powder

-Onion Powder

Directions:

Place the vegan chicken in a medium bowl and season to taste. Set aside to marinate for at least 4 hours, although overnight is better
Heat the oil in a medium pot on medium high heat. Add the vegan chicken to the pot and set the bowl it was marinating in aside for later. Brown the vegan chicken in the oil and then set aside. Add the curry powder to the oil and cook for about a minute, or until fragrant
Add the vegetables to the bowl the vegan chicken was marinating in along with the water. Stir the water around to get all of the leftover seasonings. Add the vegetables and the water to the pot and reduce the heat to low. Add the thyme and the habanero pepper
Simmer on low for about 20 minutes or until the broth has reduced by half. Add the vegan chicken to the broth and simmer for an addition 20-25 minutes or until the broth has thickened. Serve with white rice.