Jamaican Curry Chicken

1. 1

   Place 1 tablespoon fresh thyme leaves, 1 coarsely chopped small red onion, 3 thinly sliced scallions, 1 thinly sliced small habanero or scotch bonnet pepper, 2 tablespoons Maggi all-purpose seasoning, 2 tablespoons of the Jamaican curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground white pepper, and 1/2 teaspoon black pepper in a large bowl. Stir to combine.

2. 2

   Add 4 pounds cut bone-in chicken pieces to the marinade and toss to combine, massaging the seasonings into the chicken with your hands (wear gloves if you can). Cover and let marinate in the refrigerator for at least 1 hour or up to overnight.

3. 3

   Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Add 2 minced garlic cloves and remaining 1 teaspoon Jamaican curry powder and cook, stirring constantly, until fragrant, about 15 seconds. Using tongs, transfer the chicken into the pan and reserve the marinade left in the bowl. Cover and cook for 5 minutes (reduce the heat as needed if the chicken starts to burn). Uncover and stir the chicken, making sure it is not stuck to the bottom.

4. 4

   Add 2 cups water to the reserved marinade and stir to combine. Pour the liquid into the pot. Cover and boil (not simmer), stirring occasionally, until the chicken is cooked through and tender, 30 to 35 minutes. (The liquid level should always be about halfway up the chicken, add more water as needed.)

5. 5

   Add 2 diced medium white potatoes, 1 diced medium carrot, 1 chicken bouillon cube, and 6 allspice berries to the pot. Stir until the bouillon is dissolved. Taste the sauce and season with salt as needed. Cover and boil until the potatoes are fork tender and the sauce is thickened to the consistency of thick gravy, 8 to 10 minutes. Serve with roti or steamed rice.

Recipe notes

1. 1

   Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 weeks.