Jamaican Curry Chicken

Ingredients

• Garlic powder

  Spices

  1 tbsp or 10g

• Onion powder

  Spices

  1 tbsp or 7g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Allspice

  Spices, ground

  ½ tsp or 1g

• Curry powder

  Spices

  3 tbsp or 19g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Scotch Bonnet Pepper

  Brooks Tropicals

  ½ pepper or 50g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Water

  Plain, clean water

  3 cup or 710g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Carrots

  Raw

  ½ cup chopped or 64g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Ginger root

  Raw

  1 tbsp or 6g

Directions

1. Cut the chicken into pieces. Peel and dice the potato, carrots, and ginger. Chop the scallions and scotch bonnet pepper. Set aside.
2. In a bowl, whisk together garlic powder, onion powder, thyme, allspice, salt, black pepper, and half of the curry powder. Coat the chicken evenly with this mixture.
3. Heat the oil and remaining curry powder in a large cast-iron skillet over high heat until hot and the curry powder changes color, about 2 to 3 minutes.
4. Add the chicken to the skillet, reduce heat to medium, and add water, potato, carrots, scallions, ginger, and scotch bonnet pepper.
5. Cover and simmer until the chicken is no longer pink in the center and the gravy has thickened, about 30 to 40 minutes. For the last 15 minutes, allow the chicken to cook undisturbed until an instant-read thermometer inserted into the thickest part reads 165°F.
6. Serve chicken thighs with the thickened gravy.