Name: Jamaican Curry Chicken
Prep time: 25 min
Total time: 5 h
Yield: 6
Ingredients: 10 green onions, roughly chopped; 5 cloves garlic, roughly chopped; 1 small white onion, quartered; 1 Scotch bonnet (or habanero) chili, deseeded; 3" piece of ginger, peeled and thinly sliced; 3 1/2 tsp. curry powder; 1 tsp. black peppercorns; 1 tbsp. ground allspice; 1 tbsp. kosher salt; 1 c. ginger beer; 1/2 water (as needed); 2 lb. boneless, skinless chicken thighs, cut into 2" pieces; 2 tbsp. vegetable or other neutral oil, divided; 1 white onion, diced; 1 tbsp. fresh thyme, chopped; 2 tbsp. curry powder; Kosher salt; 7 green onions, chopped; 2 russet potatoes, peeled and cut into 1" cubes; 1 Scotch bonnet chili, deseeded (optional); 2 tbsp. Worcestershire sauce; 1 c. water; 1/2 c. coconut milk (optional)

Step 1In a large Dutch oven heat, heat oil over medium heat. Add onion and a pinch of salt and cook until soft, about 5 minutes. Add thyme and curry powder, and cook until aromatic, about 1 minute. Add the chicken (discarding any additional marinade), stir once or twice, cover and cook for about 5 minutes. After 5 minutes, stir, then cover and cook for another 5 minutes.

Step 2Add the onion, scallions, potatoes, Scotch bonnet (if using), Worcestershire, water, and coconut milk (if using). Bring to a simmer, cover and cook for about 30-45 minutes, or until the potatoes are cooked. Season to taste with salt.

Step 3Ladle the hot curry into bowls and serve with steamed rice.

Jamaican Curry Chicken

Ingredients

For the marinade:

For the curry:

Directions

Make the marinade:

Make the curry:

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