Curry Chicken

• 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