Jamaican Curry Chicken
Feeds 6 or so, I reckon.
- A dozen boneless chicken thighs, each cut into about 3 pieces
- 2 large carrots, sliced
- 1 large potato, diced
- 2 cups chicken stock
- 1 cup coconut milk
Marinade
- A hefty glug of oil
- 6 cloves garlic, minced
- 1 thumb-sized piece of fresh ginger, grated
- 1 bunch spring onions / scallions, chopped
- 1 scotch bonnet, chopped
- 1 tbsp Jamaican curry powder
- 1 tbsp Jamaican all purpose seasoning
- 1 heaped tsp ground allspice
- 1 tsp dried thyme
- A few decent grinds of black pepper
- Mix all the marinade ingredients in a bowl, combine with the chicken, leave to marinate ideally overnight.
- In a large skillet or dutch oven, heat some oil then fry the chicken in batches so as not to crowd the pan.
- Return the chicken to the pan with the carrots, potato, and stock, stirring to deglaze. Mostly cover and simmer for 30-40 minutes or until the potatoes are cooked and the liquid reduced to a gravy.
- Reduce the heat, add the coconut milk, stir and warm through for 5 more minutes.
- Serve with rice and peas.
I’m in the US and don’t live in a major city so finding things like this is generally hit-or-miss.