Jamaican Curry Chicken

I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 348 Calories

Ingredients

• 2 teaspoons salt
• 3 cups water
• 3 tablespoons vegetable oil
• salt and ground black pepper to taste
• 2 tablespoons garlic powder
• ½ cup chopped carrots
• 1 potato, diced
• 1 tablespoon onion powder
• 1 tablespoon seasoned salt
• 1 (1 inch) piece fresh ginger root, minced
• 2 scallions (green onions), chopped
• 1 sprig fresh thyme, leaves stripped
• ¼ cup curry powder, divided
• 1 pinch ground allspice, or more to taste
• 2 ¼ pounds whole chicken, cut into pieces
• 1 Scotch bonnet chile pepper, chopped, or to taste

Recipe Instructions

Step 1

Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.

Step 2

Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.

Step 3

Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.