Name: Authentic Island-Style Jamaican Curry Chicken with Potatoes and Caribbean Herbs
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Cuisine: Jamaican
Ingredients: 900g bone-in skinless chicken pieces, or use boneless chicken thighs, cut into large pieces; 3 tbsp Jamaican curry powder, divided; 1 tsp Ground allspice; 1 tsp paprika; 1 tsp Dried thyme; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt, plus more to taste; 1/2 tsp Black pepper, ground; 2 tbsp Vegetable oil; 1 large onion, sliced; 4 cloves Garlic, minced; 1 tbsp fresh ginger, finely grated; 2 scallions, chopped; 1 Scotch Bonnet Pepper, left whole for gentler heat, or sliced for more heat; 2 medium potatoes, peeled and cubed; 2 carrots, sliced; 240ml coconut milk; 350ml chicken stock; 1 tbsp Ketchup; 1 tsp brown sugar; 1 tbsp fresh thyme leaves; to serve fresh parsley or coriander, chopped

Method

20 mins prep55 mins cook75 mins total

Pat the chicken dry. Mix 2 tablespoons of the curry powder with the allspice, paprika, dried thyme, garlic powder, onion powder, salt and black pepper, then rub it over the chicken.
Heat the oil in a large heavy-based casserole or deep frying pan over medium-high heat. Add the remaining tablespoon of curry powder and stir for about 30 seconds until fragrant.
Brown the chicken in batches if needed, giving each piece 3–4 minutes per side. Transfer it to a plate; it does not need to be cooked through at this stage.
Lower the heat to medium and cook the onion, garlic, ginger and scallions in the same pan until softened. Stir in the ketchup and brown sugar.
Return the chicken to the pan. Add the potatoes, carrots, Scotch bonnet, coconut milk, chicken stock and fresh thyme, then bring the liquid to a gentle simmer.
Cover, reduce the heat to low and cook for 45–50 minutes, stirring occasionally, until the chicken is tender and the potatoes are cooked through.
Remove the whole Scotch bonnet if used. Taste the gravy and adjust the salt and pepper, then finish with chopped parsley or coriander.
Serve with steamed rice, Jamaican rice and peas or fried plantain.