1lb of chicken (see note)
2Tbs of grated ginger
3 cloves of grated garlic
1Tbs of canola oil
2Tbs of malt vinegar (or any vinegar)
1 (2inch) stick of cinnamon (or 1/2 tsp powdered cinnamon)
1/2 tsp grated nutmeg
2 tsp brown sugar
1 (15oz) can of diced tomatoes
3 Tbs of soy sauce
5-6 cloves (or 1/4 tsp of ground clove)
1 tsp of dried thyme
1Tbs of Paprika
2 Tbs of Worcestershire Sauce
2-3 Scotch bonnet/Habanero Peppers minced
1 Tbs Curry powder (I used McCormick Brand)
1 cup of chicken broth or water/bullion equivalent
juice of half a lemon
1 cup of Bell peppers sliced
2 cups of frozen peas
Note about chicken: You can use boneless or bone in chicken cut into small pieces or ground chicken. I love the ease of ground chicken. So that's what I used.
Note about Habanero Peppers: If you want to control the heat, seed your peppers. I actually wanted it spicy so I used 3 seeded and 2 unseeded for spice.
Cut up all your vegetables and get all your powdered spices together. I suggest you use caution when cutting the habaneros. I decided to put them in a small food processor with the vinegar and Worcestershire sauce and mince them.