Ingredients :
- 2 1/4 pounds whole chicken divided into pieces
- 1/4 cup Jamaican curry powder
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 sprig fresh thyme leaves stripped
- 1 pinch ground allspice or more to taste
- to taste Salt and ground pepper
- 3 tablespoons vegetable oil
- 3 cups water
- 1 potato diced
- 1/2 cup chopped carrots
- 2 scallions (green onions), chopped
- 1 inch piece fresh ginger root minced
- 1 Scotch Bonnet chilli pepper chopped (any chilies will suffice)
Method :
- Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to the chicken
- Heat oil and 2 tablespoons curry powder in a large cast iron skillet over high heat until oil is hot and curry powder changes colour, about 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium, and potatoes carrots scallions ginger and chilli peppers to skillet
- Cover skillet and simmer until chicken is no longer pink in the centre and gravy is thickened, allowing chicken to cook undisturbed for the last 15 minutes of cooking this should be about 30 to 40 minutes. An instant thermometer inserted into the thickest part of the thigh near the bone agreed 165°F (74°C). Remove chicken from skillet and continue simmering gravy if needed to thicken.
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