Jamaican curry chicken — chicken marinated in fragrant curry and herbs, then simmered with onion, scotch bonnet, thyme and potato until rich and tender. Serve with rice.
- 2 Lbs Chicken Thighs
- 2 1/2 Tbs Curry Powder
- 1 tsp All-Purpose Seasoning
- 1 chopped Onion
- 3 chopped Spring Onions
- 1/2 Green Pepper
- 4 Cloves Chopped Garlic
- 1 chopped Scotch Bonnet
- 3 sprigs Thyme
- 3 tablespoons Olive Oil
- 1/4 cup Water
- 1 large Russet Potato
- To taste Salt
- To taste Pepper
Preparation
- Add the chicken thighs, all-purpose seasoning, 1 tablespoon curry powder, onion, spring onions, green pepper, garlic, scotch bonnet (if using) and thyme to a large bowl, combine so the chicken is well coated, cover, and refrigerate for at least 1 hour or overnight.
- Once marinated, remove the onions, peppers and garlic from the chicken and set aside.
- Heat the olive oil in a large heavy pot over medium heat, add the remaining curry powder, and cook for 20–30 seconds. Add the onions, green pepper, garlic, thyme and scotch bonnet and stir until the onions soften, 3–5 minutes, adding a tablespoon of water if it looks dry.
- Add the chicken and ¼ cup water, cover, reduce to medium-low, and cook, stirring occasionally, for 30–35 minutes.
- With about 15 minutes remaining, stir in the potato and continue cooking, covered.
- Once the chicken is cooked and the potatoes softened, remove from the heat and season with salt and pepper to taste.
