Jamaican Chicken Curry

Traditional curry recipe. Thyme, allspice and Scotch bonnet peppers are some ingredients used in Jamaican cuisine. Allspice is a berry of the pimiento tree so it is also known as pimento or Jamaican pepper. It is called allspice because it tastes like a blend of cinnamon, nutmeg and cloves. So if you wanted to, you could substitute a cinnamon stick for the allspice in this. Serve with rice and salad. Note - prep is fairly short, but cooking is approx 1 1/2 hours

• Ready In: 2 hrs
• Serves: 4

Ingredients

• Jamaican Curry Powder

• 1  tablespoon cumin seed
• 1  tablespoon mustard seeds
• 1  tablespoon fenugreek seeds
• 1  tablespoon anise seed
• 1  tablespoon black peppercorns
• 1  tablespoon  coriander seed
• 1⁄2 tablespoon allspice
• 1  tablespoon turmeric powder

• Jamaican Curry Chicken

• 3  tablespoons  vegetable oil
• 4  skinless chicken legs, split
•  coarse  salt & freshly ground black pepper, to taste
• 2  medium onions, sliced thin
• 4  garlic cloves, minced
• 1  tablespoon ginger, minced
• 1⁄2 medium  scotch bonnet chili pepper, minced (or to taste)
• 4  tablespoons  jamaican curry powder (or to taste)
• 2  tablespoons thyme, fresh, chopped
• 3  cups  chicken stock
• 2  cups coconut milk
• 1⁄2 lime, juice of

Directions

1. Jamaican Curry Powder:.
2. Toast the cumin, mustard, fenugreek, anise, black peppercorns, coriander seeds and allspice in a small dry skillet over high heat until the spices have released their aromas. Remove from heat and cool.
3. Grind in spice grinder (or handheld blender) and then combine with the turmeric. Makes about ½ cup.
4. Jamaican Curry Chicken:.
5. Heat the oil over high heat in a Dutch oven or large, wide pot.
6. Season the chicken and brown in batches if necessary. Remove from pot and reserve.
7. Add the onions, garlic, ginger and chili pepper and cook for 4 minutes.
8. Add the curry powder and chopped thyme and cook an additional minute. Add the juice of ½ a lime.
9. Return the chicken to the pot and cover with the stock and coconut milk. Bring to a boil and reduce heat to low. Simmer the chicken with the pot partially covered until chicken starts to fall off the bone, about 1 ½ hours. Skim occasionally to remove extra fat. Serve.