Jamaican Curry Chicken

Recipe View In a bowl, whisk together 2 tablespoons of the curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper. (2 minutes)

Recipe View Add the chicken pieces to the bowl and thoroughly coat them with the curry mixture, ensuring each piece is well-covered. (5 minutes)

Recipe View In a large cast-iron skillet or heavy-bottomed pot, heat the vegetable oil over high heat. Add the remaining 2 tablespoons of curry powder and cook until the oil is hot and the curry powder darkens, releasing its aroma. (2-3 minutes)

Recipe View Reduce the heat to medium. Add the chicken pieces to the skillet and brown on all sides. (8-10 minutes)

Recipe View Pour in the water, then add the diced potato, chopped carrots, scallions, minced ginger, and Scotch bonnet chile pepper to the skillet. (3 minutes)

Recipe View Cover the skillet and bring to a simmer. Cook until the chicken is no longer pink in the center and the gravy has thickened, about 30-40 minutes, allowing the chicken to cook undisturbed for the last 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 165°F (74°C).

Recipe View Remove the chicken pieces to a serving dish. If the gravy is not thick enough, continue to simmer it uncovered until it reaches your desired consistency. (5-10 minutes)

Recipe View Serve the Jamaican Curry Chicken hot, with the flavorful gravy spooned over the chicken. Traditionally served with white rice or in a roti.