Jamaican Curry Chicken Recipe

Ingredients (26)

• For the Marinated Chicken:
• 3 1/2 pounds (1.6kg) bone-in, skin-on chicken parts (see notes) 
• 1 lime or lemon, halved 
• Kosher salt and freshly ground black pepper
• 2 teaspoons ground turmeric
• 3 medium cloves garlic, minced 
• 1 small Scotch bonnet pepper, stemmed, seeded, and minced
• 1 tablespoon Jamaican curry powder
• 1 teaspoon ground allspice
• 1 teaspoon minced fresh ginger
• 1 tablespoon picked fresh thyme leaves
• For the Curry:
• 1/4 cup (60ml) canola or other neutral oil, divided 
• 1 tablespoon Jamaican curry powder
• 1 teaspoon minced fresh ginger
• 1 teaspoon ground cumin, optional (see notes)
• 1 teaspoon ground coriander seed, optional (see notes)
• 1 teaspoon garam masala, optional (see notes)
• 1 medium yellow onion (8 ounces; 237g), diced 
• 2 medium carrots (about 8 ounces; 237g total), peeled and diced (optional; see notes)
• 1 small Yukon Gold potato (5 ounces; 142g), diced (optional; see notes)
• 2 thyme sprigs
• 1 small Scotch bonnet pepper, whole
• 5 whole allspice berries
• 1/2 cup (113ml) coconut milk from one 13.5-ounce (400ml) can, plus more if needed (see notes)
• Serving suggestions: jasmine or basmati rice, mango or papaya chutney, fried plantains, and sliced avocado