Ina large mixing bowl, blend together 2 tbsp Jamaican curry powder, 1 ½ tsp allspice, 1 ½ tsp turmeric, 1 ½ tsp cumin, salt and pepper. Add 4 minced garlic cloves, 1 tbsp minced ginger, 1 scotch bonnet pepper chopped with seeds removed, juice from ½ a lemon, and fresh thyme. Blend thoroughly. This creates a somewhat dry marinade rub.
If using a whole chicken, remove the skin and chop it up into sections (drumsticks, breasts, thighs, etc.). If you’re using thighs, no need to cut or trim other than removing skin if it’s there. Add to your marinade rub and fully coat each piece of chicken thoroughly.
Cover the chicken mixture with an airtight lid or cover tightly with saran wrap and place in refrigerator. The ideal situation would be to marinade overnight but allowing it to marinade for at least an hour works well too.
While the chicken is marinating, begin making the Jamaican curry sauce. Heat 1-2 tbsp vegetable oil in a large pot to medium-high heat. Chop 1 large onion and add to the oil. Allow to cook for 2 minutes before adding in 4minced garlic cloves, 2 tbsp fresh ginger, ½ tbsp Jamaican curry, ¼ tbsp turmeric powder, and ¼ tbsp cumin. Cook for an additional 1-2 minutes until fragrant.
Reduce to medium heat, add chicken to the pot and mix until coated in the hot oil and seasonings. Cover and allow chicken to brown for about 5 minutes stirring halfway through to prevent burning.
Chop the carrots and bell pepper and add to the pot at the 5 minute mark along with juice from ½ a lemon, 1 ½ cup coconut milk, and 2 cups of baby potatoes. Add a little hot water or chicken stock if there isn’t enough liquid for the potatoes to absorb. Ideally, the pot should be filled ½ way up with liquid. Cover and allow to simmer for 25 minutes on medium low heat. Mix halfway through cooking to prevent burning.
After 25 minutes, remove lid and move pot off heat to cool for 10-15 minutes. The curry should thicken after cools. Serve in a bowl or over a bed of rice.
