Jamaican Curry Chicken

seriouseats.com

Jeffeory

subheading: For the Marinated Chicken:

3 ½ 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

subheading: For the Curry:

¼ 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

½ 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

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