Bathed in a rich coconut sauce fragrant with allspice and ginger, Jamaican curry chicken is a popular breakfast at Kingston cafes. Jamaican curry powder can be found at Caribbean groceries and online; we recommend using a mild one in this recipe as the Scotch bonnet packs a punch.

Ingreadients:

• 4 lb. boneless skinless chicken thighs, cut into 1½-in. pieces
• ¼ cup fresh lime juice
• 2 Tbsp. curry powder, preferably Jamaican, divided
• ¼ cup coconut oil
•  Kosher salt and freshly ground black pepper
• 1 tsp. ground allspice
• 3 garlic cloves, finely chopped
• 3 scallions, thinly sliced
• 3 thyme sprigs
• 2 medium carrots, thinly sliced
• 1 chayote squash, cut into ½-in. cubes
•  One 1-in. piece of ginger, finely chopped
• 1 russet potato, peeled and cut into ½-in. cubes
• 1 cup coconut milk
• 1 Scotch bonnet or habanero chile, slit in half lengthwise
•  Steamed white rice, for serving

Direction

1. To a large bowl, add the chicken, lime juice, and 1 tablespoon of the curry powder and turn to coat. Cover and refrigerate for 4–12 hours. 
2. To a large pot set over medium-high heat, add the oil. When the oil is hot and shimmering, transfer half of the chicken to the pot. Cook, stirring occasionally, until golden brown all over, about 8 minutes. Transfer to a plate, then repeat with the remaining chicken. 
3. To the empty pot, add the allspice, garlic, scallions, thyme, carrots, chayote, ginger, and potato and turn the heat to medium. Cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the coconut milk, chile, and reserved chicken and simmer, stirring occasionally, until the chicken shreds easily when pierced with a fork and the sauce is thickened, about 40 minutes. Serve over rice.