SpiceRush Sponsored Recipes

Spicy, buttery, and soaked in that rich, coconutty curry gravy. Perfect for licking fingers and dipping bread or festival.  

Serves: 2–4 Prep Time: 15 mins Cook Time: 25–30 mins

🍗 Ingredients

• 2–2.5 lbs chicken (bone-in, cut into pieces – thighs, legs, or mixed)

• 1 ½ tbsp Jamaican curry powder (Betapac, Chief, or your fav)

• 3 Tbsp SpiceRush All-Tings (all-purpose) seasoning

• 1 tsp salt (add to taste)

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 2 stalks scallion, chopped

• 5 sprigs thyme

• ½ Scotch bonnet pepper (adjust to taste)

• 2 tbsp olive oil (canola or coconut oil)

• 6-7 pimento seeds (allspice)

• ¼ lbs mixed colored Sweet Pepper (sliced)

• 1 ½ inch ginger peeled and beaten

🧑🏾‍🍳 Instructions

1. Prep the Chicken:

• Clean chicken with lime or vinegar and rinse well.

• Pat dry, then season with salt, curry powder, SpiceRush All-Tings, and fresh herbs (onion, thyme, ginger, etc.)

• Also add a small amount of oil to help the seasoning stick to the meat.

• Let it marinate for at least 1 hour, preferably overnight.

2. Burn the Curry:

• Heat oil in a large pot over medium heat.

• Add 1 tsp curry powder to the hot oil and “burn” it for 30–45 seconds (this brings out the aroma and prevents bitterness).

3. Brown the Chicken:

• Add seasoned chicken to the pot and brown on all sides for 5–7 minutes.

• Add onion, garlic, thyme, scallion, sweet peppers and pimento. Stir and let everything blend.

4. Cook It Down:

• Pour in just enough water to cover the meat.

• Cover and simmer for 30–40 minutes until chicken is tender and sauce is thick and flavorful.

🍽️ Serve With:

• White rice or rice and peas

• Fried or boiled dumplings

• Ground provisions

• Steamed cabbage

• Fried plantains