Jamaican Curry Chicken (Print Version)

# Ingredients:

→ For the Chicken and Marinade

01 - 3-4 chicken drumsticks
02 - 2 tablespoons Jamaican curry powder
03 - 1 teaspoon sea salt
04 - 1-2 teaspoons Flavo Rice or all-purpose seasoning (optional)
05 - 1-1/2 teaspoons black pepper
06 - 1 teaspoon garlic powder
07 - 1-2 teaspoons onion powder
08 - 1 teaspoon dried parsley
09 - 1/2 teaspoon smoked paprika
10 - 2 tablespoons browning (optional)

→ For Jamaican Curry Sauce

11 - 2 tablespoons extra virgin olive oil
12 - 400 ml full-fat coconut milk (1 can)
13 - 2 russet potatoes, peeled and cubed
14 - 2 carrots, peeled and chopped
15 - 1 bell pepper, chopped
16 - 3-4 garlic cloves, minced
17 - 1 teaspoon sea salt
18 - 1 teaspoon black pepper
19 - 2 tablespoons fresh ginger, minced
20 - 2 green onions, chopped
21 - 1-2 fresh thyme sprigs
22 - 120 ml low-sodium chicken stock
23 - 2-3 scotch bonnet peppers (or habanero peppers)
24 - 1 tablespoon low-sodium soy sauce
25 - 3 tablespoons Jamaican curry powder
26 - 1 tablespoon Jamaican hot sauce
27 - 1 teaspoon ground allspice

# Instructions:

01 - Add the freshly cleaned chicken to a large bowl. Season with salt, pepper, browning, garlic powder, smoked paprika, onion powder, parsley, all-purpose seasoning, and curry powder. Stir thoroughly to coat the chicken. Transfer to an airtight bag, seal firmly, and refrigerate for at least 3 hours (overnight preferred). Allow chicken to rest at room temperature for 15-20 minutes before cooking.
02 - Heat the olive oil in a large saucepan or skillet over medium-high heat. Add the curry powder, stir to combine with the oil, and let it cook for 2-3 minutes until it darkens and becomes aromatic.
03 - Add the garlic, ginger, scotch bonnet or habanero peppers, green onions, and bell peppers to the pan. Sauté until fragrant and golden. Stir in the nutmeg, salt, black pepper, and allspice, mixing well.
04 - Add the marinated chicken to the pan and cook for 3-4 minutes on each side until seared.
05 - Pour in the soy sauce, chicken stock, hot sauce, and coconut milk, stirring to incorporate. Allow the mixture to boil for about a minute.
06 - Add the diced potatoes and carrots to the sauce. Toss in the thyme sprigs and reduce heat to a simmer. Cook for approximately 20 minutes, stirring regularly, until the sauce thickens and the chicken becomes tender and cooked through.
07 - Plate the curry chicken with your choice of side (vegetables, rice, or preferred accompaniment). Optionally garnish with dried parsley and red pepper flakes.

# Notes:

01 - For authentic Jamaican curry, 'burning' the curry powder in oil before adding other ingredients is essential to develop the proper flavor profile.

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