Edit Recipe

Title *

Description

Ingredients (one per line)

For the Marinated Chicken:
3 1/2pounds (1.6kg) bone-in, skin-on chicken parts (see notes)
1lime or lemon, halved
Kosher salt and freshly ground black pepper
2teaspoons ground turmeric
3medium cloves garlic, minced
1small Scotch bonnet pepper, stemmed, seeded, and minced
1tablespoon Jamaican curry powder
1teaspoon ground allspice
1teaspoon minced fresh ginger
1tablespoon picked fresh thyme leaves
For the Curry:
1/4cup (60ml) canola or other neutral oil, divided
1tablespoon Jamaican curry powder
1teaspoon minced fresh ginger
1teaspoon ground cumin, optional (see notes)
1teaspoon ground coriander seed, optional (see notes)
1teaspoon garam masala, optional (see notes)
1medium yellow onion (8 ounces; 237g), diced
2medium carrots (about 8 ounces; 237g total), peeled and diced (optional; see notes)
1small Yukon Gold potato (5 ounces; 142g), diced (optional; see notes)
2thyme sprigs
1small Scotch bonnet pepper, whole
5whole allspice berries
1/2cup (113ml) coconut milk from one 13.5-ounce (400ml) can, plus more if needed (see notes)
Serving suggestions: jasmine or basmati rice, mango or papaya chutney, fried plantains, and sliced avocado

Directions

For the Marinated Chicken: Rub chicken all over with lime (or lemon), then season all over with salt and pepper.

In a medium bowl, stir together turmeric, garlic, minced Scotch bonnet, curry powder, ground allspice, ginger, and thyme leaves. Add chicken pieces and, using gloved hands, massage the spice marinade all over chicken, including under the skin. Cover chicken and marinate, refrigerated, for at least 1 and up to 12 hours.

For the Curry: In large heavy-bottomed pot or Dutch oven, warm 2 tablespoons (30ml) oil over medium heat until shimmering. Working in batches if necessary to avoid crowing the pot, add chicken pieces and cook, turning often, until lightly browned on both sides, about 5 minutes; be careful not to let the marinated chicken get too dark. Transfer chicken to a platter and set aside.

Add remaining 2 tablespoons (30ml) oil to pot. Add curry powder, ginger, cumin, coriander seeds, and garam masala (if using), and cook, stirring, until lightly toasted, about 1 minute.

Stir in onion, carrots, and potato (if using). Cook, until just starting to soften, about 5 minutes.

Add chicken back to pot along with any accumulated juices and stir to coat with aromatics and spices. Add 1 cup (227ml) hot water, thyme sprigs, whole Scotch bonnet, and allspice berries and bring to a boil. Cover, reduce heat to low, and simmer 30 minutes.

Uncover and add 1/2 cup (113ml) coconut milk, then continue to simmer, uncovered, until the sauce forms a rich, gravy-like consistency, about 15 minutes. If needed, add more water and/or coconut milk to thin an over-reduced sauce. Season with salt and pepper.

Notes

Source URL

Image URL

Upload Photo (JPEG, PNG, or WebP, max 10MB)

Prep Time (min)

Cook Time (min)

Servings

Rating

Difficulty

Cuisine

Categories (comma-separated)

Nutritional Info (optional)

Cancel