4lbs skinless chicken, cleaned and cut into 2-inch pieces (you can use any part of the chicken you like, bone-in or boneless)
1.5 tsp seasoned salt
1 tsp black pepper
1 tbsp Jamaican chicken seasoning
1 tbsp all-purpose seasoning
3 tbsp Caribbean curry powder
1 tsp ground allspice or 10 crushed pimento seeds/allspice berries
2 tsp ginger (freshly grated ginger or ginger paste) -OR- ½ tsp ground ginger powder
1 medium onion, chopped
6 garlic cloves, 4 minced and 2 sliced
2 scallion stalks, chopped
6 thyme sprigs
1 scotch bonnet pepper (whole)
2 tbsp fresh Caribbean green seasoning (optional)
1 medium potato, large diced (optional, but highly recommended)
1 carrot, cut into coins (optional)
2 tbsp cooking oil
A kettle full of hot water on hand
1) Clean and pat dry the chicken pieces, then in a mixing bowl season with all of the powdered seasonings listed (except, reserve 1 tbsp of the curry powder for later).
2) Split the prepared fresh seasonings to use half for seasoning the chicken and half later to season the pot. (Also, reserve the 2 sliced garlic cloves to use later.) Add half of the fresh seasonings and green seasoning (if you have it) to the mixing bowl with the chicken. Massage all of the seasoning into the chicken. Marinate overnight or at least for 30 minutes if you can. If you’re pressed for time, move on to the next step.
3) Heat the cooking oil on medium-high heat in a large skillet that comes with a lid. Toast the reserved 1 tbsp of curry in the hot oil for 30 seconds. Add the 2 sliced garlic cloves to the toasting curry powder, and mix/toast the curry and garlic for another 30 seconds.
4) Add the chicken to the skillet, and let cook without stirring for about 5 minutes. Don’t wash out the bowl the chicken marinated it; keep it to the side for now. After 5 minutes, gently flip the chicken pieces. Then, reduce the heat by a notch or two (just above medium), and cover the chicken with a lid for about 10 minutes to allow it to spring its own water.
5) After 10 minutes, mix the chicken around in the pan a bit. Add about 1 cup of hot water to the bowl that was used to marinate the chicken. Add the now seasoned water to the pan, along with the rest of the seasonings, diced potato, and carrot. Incorporate everything well, reduce the heat to medium, and let everything cook down for another 25 minutes. (If using boneless chicken, this will only take about 15 minutes.)
6) After 25 minutes (or 15 if using boneless), the curry chicken should be cooked. Turn off the heat, and let it sit for 5 minutes before serving.
Serve it with white rice, boiled ground provisions, or roti. Enjoy!