Photography by Murray Hall; Food Styling by Jessie YuChen
Bathed in a rich coconut sauce fragrant with allspice and ginger, Jamaican curry chicken is a popular breakfast at Kingston cafes. Jamaican curry powder can be found at Caribbean groceries and online; we recommend using a mild one in this recipe as the Scotch bonnet packs a punch.
Featured in “Good Morning Jamaica,” by Betsy Andrews.
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Yield: 6–8 Time: 4 hours 55 minutes 4 lb. boneless skinless chicken thighs, cut into 1½-in. pieces ¼ cup fresh lime juice 2 Tbsp. curry powder, preferably Jamaican, divided ¼ cup coconut oil Kosher salt and freshly ground black pepper 1 tsp. ground allspice 3 garlic cloves, finely chopped 3 scallions, thinly sliced 3 thyme sprigs 2 medium carrots, thinly sliced 1 chayote squash, cut into ½-in. cubes One 1-in. piece of ginger, finely chopped 1 russet potato, peeled and cut into ½-in. cubes 1 cup coconut milk 1 Scotch bonnet or habanero chile, slit in half lengthwise Steamed white rice, for serving Instructions To a large bowl, add the chicken, lime juice, and 1 tablespoon of the curry powder and turn to coat. Cover and refrigerate
