Ingredients:

  • 3 lbs bone-in, skinless chicken thighs, chopped into large chunks
  • 4 tbsp Jamaican curry powder, divided
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 piece (2-inch) fresh ginger, grated
  • 3 sprigs fresh thyme
  • 2 scallions, smashed and chopped
  • 2 large Yukon Gold potatoes, peeled and cubed
  • 1 cup low-sodium chicken broth
  • 13.5 oz full-fat coconut milk
  • 1 whole scotch bonnet pepper
  • 1 tsp allspice berries

Instructions:

  1. In a large bowl, season the chicken chunks with 2 tablespoons of curry powder, salt, black pepper, and garlic powder. Toss to coat evenly.
  2. Heat vegetable oil in a large skillet over medium heat. Add the remaining 2 tablespoons of curry powder to the hot oil and cook for 60 seconds until the spice turns a dark mahogany color and becomes fragrant (this is 'burning the curry').
  3. Add the diced onion, minced garlic, grated ginger, and scallions to the skillet. Sauté for 3-4 minutes until the onions are translucent.
  4. Transfer the sautéed aromatics and spice mixture into the slow cooker. Add the marinated chicken, cubed potatoes, chicken broth, coconut milk, thyme sprigs, allspice berries, and the whole scotch bonnet pepper.
  5. Cover and cook on Low for 4 hours, until the chicken is tender and the sauce has thickened from the potato starch.
  6. Remove the thyme sprigs and the whole scotch bonnet pepper before serving. Stir gently to emulsify the coconut milk into the gravy.