Ingredients:

  • 3 lbs bone-in skinless chicken thighs and legs, cut into 2-inch pieces
  • 3 tbsp Jamaican Curry Powder
  • 1 tbsp all-purpose seasoning
  • 1 tsp black pepper
  • 1 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 3 tbsp neutral oil
  • 1 large yellow onion, chopped
  • 3 scallions, bruised and chopped
  • 4 sprigs fresh thyme
  • 8 pimento berries, crushed
  • 1 Scotch Bonnet pepper, whole
  • 2 medium potatoes, peeled and cubed
  • 1 large carrot, sliced
  • 2 cups water

Instructions:

  1. In a large bowl, combine chicken pieces with 1 tbsp all purpose seasoning, 1 tsp black pepper, 1 tbsp grated ginger, and 4 cloves minced garlic. Let it sit for at least 20 minutes.
  2. Heat 3 tablespoons of oil in a heavy-bottomed Dutch oven over medium-high heat. Add 3 tbsp curry powder to the hot oil and whisk for 3 minutes until the curry darkens and becomes fragrant (the 'burning the curry' technique).
  3. Add the seasoned chicken pieces. Cook until the edges are golden and the meat is opaque.
  4. Stir in 1 chopped yellow onion, 3 chopped scallions, 4 sprigs thyme, and 8 crushed pimento berries.
  5. Pour in 2 cups of water (or stock) and add the whole Scotch Bonnet pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  6. Add the cubed potatoes and sliced carrots. Continue to simmer, covered, for another 25 minutes until the chicken is tender and the potatoes have softened, naturally thickening the gravy. Remove the Scotch Bonnet and thyme sprigs before serving.