Marinate: Clean and marinate chicken with all dry spices and Jamaican green seasoning. Let sit in the fridge for at least 3 hours or overnight for best results.
Brown Chicken: Heat 2 Tbsp of olive oil in a large skillet and add brown sugar to create a caramelized sauce. Add marinated chicken and brown on each side for about 3-4 minutes.
Burn Curry Powder: In the same skillet, add 2 Tbsp olive oil and burn curry powder by cooking it for 2-3 minutes until fragrant.
Make the Curry Sauce: Add garlic, ginger, scotch bonnets, green onions, bell pepper, and carrots. Cook for a few minutes before adding coconut milk, chicken stock, and pepper sauce. Let it simmer.
Simmer & Cook: Add the browned chicken back into the pot along with potatoes and thyme. Let everything simmer on low for 20-25 minutes, stirring occasionally, until chicken is tender and the sauce has thickened.
Serve: Garnish with extra scallions or pepper flakes and serve with rice or your favorite side dish.
Tips:
Marinating the chicken overnight deepens the flavor.
“Burning” the curry powder is a key step to bringing out its full flavor.
You can substitute coconut milk with cream for a richer sauce.
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