Curry Chicken West Indian Style - think Jamaican, Trinidadian. This recipe is courtesy of Kim Davis, our guest for Episode 39.   She typically uses chicken thighs to make this hearty dish. Replace potatoes with cauliflower, add some canned chickpeas and you have a healthy, satisfying meal that's high in protein and low in carbs. Bootie made hers vegetarian by omitting the chicken and frying up some tofu coated in the same Jamaican curry mix. We also thought this would be really good with sweet potatoes, carrots, or peas. If making it with cauliflower, you might want to sauté the cauliflower separately so it doesn't get mushy. Unless you like mushy cauliflower. You definitely want to cook the tofu separately or it will disintegrate. You could substitute the chicken for beef or pork. Add some currants or raisins for a touch of sweetness. It's a very versatile dish! Add a dollop of yogurt or sour cream, some cilantro for garnish and serve it with some rice or cous cous or crusty bread. As Kim would say, "Chef's kiss!"