Jamaican Curry Chicken Recipe

Ingredients

• 3 pounds chicken, washed with vinegar and cut into bite-sized pieces (leg and thigh quarters used in this batch) (For the Chicken)
• 2 tablespoons Jamaican curry powder (For the Chicken)
• 1 tablespoon adobo seasoning (For the Chicken)
• 1 teaspoon allspice (For the Chicken)
• 1 teaspoon dried thyme (For the Chicken)
• 1 teaspoon turmeric (For the Chicken)
• Salt and black pepper to taste (For the Chicken)
• 2 tablespoons olive oil (For the Curry)
• 1 medium onion, chopped (For the Curry)
• 1 large bell pepper, chopped (For the Curry)
• 1 Scotch Bonnet pepper, chopped (optional, for a spicy version) (For the Curry)
• 1/4 cup chopped green onion (For the Curry)
• 4 cloves garlic, chopped (For the Curry)
• 2 tablespoons chopped ginger (For the Curry)
• 2 tablespoons Jamaican curry powder (For the Curry)
• 1 cup coconut milk (optional - use only chicken broth as an alternative, or water) (For the Curry)
• 1 pound yellow potatoes, diced (peel if desired) (For the Curry)
• 1 large carrot, peeled and chopped (For the Curry)
• Salt and pepper to taste (For the Curry)
• Hot sauce to taste (For the Curry)

Steps

1. Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with curry powder, adobo seasonings, allspice, dried thyme, and salt and pepper to taste.
2. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.
3. Add the green onion, garlic, ginger and Jamaican curry powder. Cook 2-3 minutes, to let the curry powder bloom. This is called "burning the curry," which is not actually burning it.
4. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
5. Stir in the coconut milk or chicken broth, potatoes and carrots. Taste and adjust with salt, pepper and hot sauce to your personal tastes. Add a few sprigs of fresh thyme here if you'd like.
6. Bring to a boil, then cover and reduce the heat. Simmer for 20-30 minutes, or until the vegetables are softened and the chicken is fall-off-the-bone tender and cooked through. It should measure 165 degrees F internal when measured with a meat thermometer.
7. Serve! Garnish with fresh chopped parsley and red pepper flakes.