Jamaican Curry Chicken

🛒 Ingredients

• Chicken thighs (bone-in, skin-on) 900 g · 1980 kcal
• Jamaican Curry Powder 40 g · 130 kcal
• Yellow Onion 150 g · 60 kcal
• Garlic cloves 20 g · 30 kcal
• Fresh Ginger 20 g · 16 kcal
• Scotch Bonnet Pepper 5 g · 2 kcal
• Fresh Thyme 5 g · 2 kcal
• Potatoes (medium) 300 g · 231 kcal
• Carrots (medium) 120 g · 49 kcal
• Coconut Milk (full fat) 400 g · 920 kcal
• Chicken Broth or Water 360 g · 0 kcal
• Vegetable Oil 40 g · 354 kcal
• Scallions (for garnish) 10 g · 3 kcal

👨‍🍳 Instructions

1. In a large bowl, combine chicken pieces with 3 tablespoons of Jamaican curry powder, minced garlic, grated ginger, chopped Scotch bonnet pepper (remove seeds for less heat), chopped yellow onion, and fresh thyme sprigs.
2. Season with black pepper and a pinch of salt. Marinate for at least 30 minutes, or ideally, several hours in the refrigerator.
3. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated chicken pieces and brown them on all sides.
4. Remove chicken from the pot and set aside. Add the remaining tablespoon of curry powder to the pot and cook for 1 minute until fragrant.
5. Return chicken to the pot. Add chopped potatoes and carrots, then pour in coconut milk and chicken broth/water.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until chicken is tender and vegetables are cooked through.
7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh chopped scallions, traditionally with rice.