Jamaican Chicken Curry

Serves 6

  • 1 to 2 Tbsp. coconut oil
  • 2 lb. bone-in and skin-on chicken thighs or legs
  • 3 scallions, sliced into 1-inch pieces
  • 1 medium onion, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 3 or 4 garlic cloves, peeled and smashed
  • 1-inch piece of ginger, peeled and thinly sliced
  • 3 sprigs fresh thyme
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 2 Tbsp. curry powder
  • 1 tsp. turmeric
  • 1 tsp. ground cumin
  • 1 tsp. Jamaican spice mix
  • Sea salt and freshly ground black pepper
  • 2 carrots, peeled and cut into matchsticks
  1. Heat coconut oil in large sauté pan over medium heat. When oil is hot, add chicken and remaining ingredients. Stir well to combine
  2. Cover pan and lower heat. Cook for 10 minutes. If chicken starts to stick to bottom of pan, add 2 to 3 Tbsp. water
  3. Add carrots, lower heat to low, and cook an additional 20-30 minutes, covered, until chicken is fully cooked and almost falling off the bone.