1 lbchicken breastscut in chucks / up to 1 1/2 lbs
2tbspJamaican curry powder
1tspkosher saltup to 2 tsp/ to taste
1/2tspground Jamaican allspice
1medium yellow onionroughly chopped
2medium sized carrotssliced into coins
3garlic clovesfinely minced
4fresh thyme sprigsde-stemmed
1scotch bonnet pepperleft whole
2medium sized russet potatoespeeled and cut in quarters
In a large ziplock bag, add in chicken and sprinkle in curry powder, cumin, salt, and allspice. Shake bag to evenly coat chicken pieces. Transfer to the refrigerator to allow seasonings to marinate for at least 30 minutes or overnight.
In a large dutch oven/stockpot, heat up oil over medium-high heat. Once oil is hot, add in chicken pieces and cook until chicken is lightly browned, about 5-6 minutes. Be sure to continuously stir chicken.
Add in scallions, onions, carrots, garlic, fresh thyme, and scotch bonnet. Stir mixture together and continue cooking together for another 4-5 minutes.
Pour in water and add potatoes. Reduce heat to medium-low and let simmer for 15-20 minutes or until potatoes are soft and cooked through completely. Then discard pepper and stir curry chicken together. Gravy should be thicker and coat the back of a spoon.
Enjoy warm with steamed white rice or Jamaican rice and peas.