Authentic Jamaican Curry Chicken

3 steps · 45 min total

1. 01

   Season and Marinate Chicken

   Toss the 3 lb chicken thighs with 1 tsp allspice, 1 tbsp coconut oil, 6 tbsp curry powder, 1 tablespoon garlic, 1 large bell pepper, 1/2 medium onion, 2 tsp pepper pepper, 1 1/2 teaspoons salt, 3 scallions, 1 scotch bonnet pepper, and 1 tbsp thyme. Let it marinate for up to 2 hours, or even overnight, in the fridge.
2. 02

   Sear the Chicken

   Heat a Dutch oven over high heat. Add just the chicken pieces (they'll bring their own oil from the marinade) and sear them until they're deeply browned and seared on each side, about 10 minutes total. You want a good crust here.

   Once the chicken is seared, pour in the remaining vegetable marinade, the scotch bonnet pepper, and 2 cups of water. Cover the pot and bring the mixture to a boil.

3. 03

   Simmer with Potatoes

   Add the sweet potatoes to the pot. Reduce the heat to a simmer, cover, and let it stew for about 1 hour, or until the sauce has reduced and is thick enough to coat a spoon. The potatoes should be tender.