Ingredients

• 15 sprigs fresh thyme (leaves picked, about 1 tbsp)
• 1 small red onion, coarsely chopped
• 3 medium scallions, thinly sliced (about 1/3 cup)
• 1 small habanero or Scotch bonnet pepper, thinly sliced
• 2 tbsp Maggi all-purpose seasoning (or 1 tbsp kosher salt)
• 2 tbsp + 1 tsp Jamaican curry powder (such as Beta Pac), divided
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground white pepper
• 1/2 tsp freshly ground black pepper
• 4 lbs bone-in chicken pieces, cut into 3-inch chunks
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 2 cups water
• 2 medium white potatoes (about 12 oz), peeled and diced
• 1 medium carrot, peeled and diced
• 1 chicken bouillon cube (or 1 tsp bouillon powder/paste)
• 6 allspice berries
• Salt, to taste
• Roti or steamed rice, for serving

Instructions

1. Prepare the Marinade

1. In a large bowl, combine thyme leaves, red onion, scallions, and habanero pepper.
2. Add Maggi seasoning, 2 tbsp curry powder, garlic powder, onion powder, white pepper, and black pepper. Stir well.
3. Add chicken pieces to the bowl, tossing to coat evenly. Massage the marinade into the chicken (use gloves if preferred).
4. Cover and refrigerate for at least 1 hour or up to overnight for deeper flavor.

2. Cook the Chicken

1. In a large pot or Dutch oven, heat vegetable oil over medium heat.
2. Add minced garlic and the remaining 1 tsp curry powder. Stir constantly until fragrant (about 15 seconds).
3. Using tongs, add marinated chicken pieces to the pot, reserving any leftover marinade.
4. Cover and cook for 5 minutes, stirring occasionally to prevent sticking.

3. Simmer the Curry

1. Add 2 cups of water to the reserved marinade and mix well.
2. Pour the liquid into the pot with the chicken. Cover and bring to a rolling boil (not a simmer).
3. Stir occasionally and cook for 30–35 minutes, ensuring the liquid remains about halfway up the chicken (add water if needed).

4. Add Vegetables & Final Touches

1. Add potatoes, carrots, bouillon cube, and allspice berries to the pot. Stir until the bouillon is dissolved.
2. Taste and adjust salt if needed.
3. Cover and continue to boil for 8–10 minutes, or until potatoes are fork-tender and the sauce thickens into a rich gravy.

5. Serve & Enjoy

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze for up to 3 weeks. Reheat on the stovetop for best results.

Nutrition

Calories: 827kcal | Carbohydrates: 28.9g | Protein: 60.7g | Fat: 51.3g | Saturated Fat: 13.6g | Cholesterol: – | Sodium: 1414.3mg | Fiber: 5.3g | Sugar: 2.3g |