Jamaican Curry Chicken

Ingredients

• •2 lb bone-in, skinless chicken thighs
• •3 tbsp West Indian curry powder (or Madras curry powder)
• •4 garlic cloves, minced
• •1 tbsp fresh ginger, grated
• •1 large onion, sliced
• •3 green onions, chopped
• •3 sprigs fresh thyme
• •1 scotch bonnet or habanero, whole
• •2 medium potatoes, peeled and cubed
• •3 tbsp vegetable oil
• •1 1/2 cups water or chicken broth
• •1 tsp salt
• •1/2 tsp black pepper

Directions

1. 1Combine chicken with 1 tbsp curry powder, garlic, ginger, green onions, thyme, salt, and pepper; marinate at least 20 minutes.
2. 2Heat oil in a large skillet or pot over medium-high; add remaining 2 tbsp curry powder and stir 1 minute until fragrant.
3. 3Add sliced onion and cook 3 minutes until softened.
4. 4Add chicken and cook 5–6 minutes, turning to brown on all sides.
5. 5Pour in water or broth, add the whole scotch bonnet, and bring to a boil.
6. 6Add potato cubes, reduce heat to medium-low, cover, and simmer 30 minutes until chicken is cooked through and potatoes are tender.
7. 7Remove scotch bonnet; if sauce is too thin, simmer uncovered 5 minutes to thicken.
8. 8Taste for salt and serve over rice or with roti.

💡 Chief or Turban brand West Indian curry powder gives the most authentic flavour and can be found at Caribbean grocery stores; Madras curry powder from any supermarket is a great everyday substitute. Boneless thighs work well and cut the simmer time to about 20 minutes. Slow cooker: cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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