Jamaican curry chicken

Bone-in chicken and potatoes stewed in a golden, allspice-warm curry. Serve with white rice.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

3 lb Bone-in chicken thighs(ask the butcher to chop them into pieces, or leave whole)
3 tbsp Jamaican curry powder(Caribbean or international aisle; regular curry powder works in a pinch)
2 Russet potatoes
1 Yellow onion
4 cloves Garlic
3 Green onions
4 sprigs Fresh thyme
1 Scotch bonnet pepper(or a habanero)
1 inch Fresh ginger
0.5 tsp Ground allspice
2 cups Long-grain white rice
3 tbsp Vegetable oil· most people have this
2 tsp Salt· most people have this
1 tsp Black pepper· most people have this

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How to cook it · about 75 minutes

Season the chicken with 2 tbsp of the curry powder, the allspice, salt, pepper, minced garlic, grated ginger, chopped green onions and thyme leaves. Let it sit 30 minutes, or overnight in the fridge.
Heat the oil in a heavy pot over medium heat and add the last 1 tbsp of curry powder. Stir for 1 minute until it darkens slightly and smells toasty. This step is what makes it taste Jamaican, so do not skip it.
Add the chicken and turn it in the curry oil for 5 minutes. Add the sliced onion and cook 3 minutes more.
Pour in 2 cups of water, add the whole scotch bonnet, cover and simmer on low for 25 minutes.
Peel the potatoes, cut them into 1-inch cubes and add them. Simmer uncovered for 20 minutes more until the potatoes are tender and the sauce has thickened. Some potato will break down and thicken the gravy, which is what you want.
While it finishes, cook the rice. Remove the scotch bonnet, taste the curry for salt, and serve it over the rice.

Amounts are on the list above — they change with the number of people; the steps do not.